A 5-star hotel in Saudi Arabia requires Pastry Chef

Job Description

As the world’s largest family of luxury hotels by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

This role reports directly to the Director of Culinary and as Pastry Chef, you will be responsible for managing the daily bakery and pastry operations. T

he key responsibilities are:

 • Supervise the pastry kitchen in the preparation and presentation of all food items

 • Monitor regular standards of production to ensure highest level of quality

• Monitor all aspects pertaining to the control of the hotel’s food cost

• Create high quality and creative pastry products

• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical

 • Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times Ensure consistent on the job training session for culinary colleagues and promote health & safety

•To lead the team of three and to create first class pastries and bakery production, for our coffee shop, all day dining buffets and caterings.

Ideally, you'll have some or all of the following qualifications and experience

we're looking for:

• Experience working as Pastry Chef for a large 5 star property

• Knowledge of HACCP is a must

• English speaking

• Have a 'Can-do' attitude and open to feedback and comments from various sources

• Ability to lead a team of mixed nationalities

• Ability to create a culture of innovation and creativity, but with consistent delivery

• Profit & Loss 'Savvy', especially in relation to payroll and food cost management