Pastry Head Chef

Umluj - Saudi Arabia

Monthly Salary: Not Disclosed

Posted on: 15 hours ago

Vacancies: 1 Vacancy

Job Summary

We are hiring for a Pastry Head Chef to lead and elevate the pastry and bakery operations at SLS The Red Sea where desserts are crafted as memorable experiences. This role combines hands-on creativity with strategic leadership overseeing production innovation and flawless execution across all culinary outlets including fine dining in-room dining and large-scale banqueting. Working closely with the Chef de Cuisine and Executive Chef the Pastry Head Chef shapes the sweet identity of the resort while mentoring a talented team and ensuring precision consistency and elegance in every creation.

Key Responsibilities

Support the Chef de Cuisine and Executive Chef in designing and executing innovative seasonal and sustainable dessert menus across all outlets and events.
Ensure exceptional standards of preparation presentation flavor and consistency for all pastry and bakery items.
Lead daily pastry and bakery operations with a strong attention to detail and passion for craftsmanship.
Monitor recipe adherence portioning and product consistency in line with brand and quality standards.
Drive innovation through menu development guest feedback and emerging trends in pastry and bakery.
Oversee pastry production for restaurants bars in-room dining and banqueting operations.
Uphold all culinary policies operating procedures and hotel SOPs in compliance with regulatory requirements.
Manage ordering inventory control stock rotation and storage to minimize waste and maintain profitability.
Monitor food cost performance and ensure optimal utilization of ingredients and resources.
Ensure all pastry equipment is maintained in safe working condition and report deficiencies promptly.
Lead train and motivate pastry team members fostering a positive high-performance kitchen culture.
Support workforce scheduling task allocation and daily supervision of the pastry team.
Deliver ongoing coaching performance feedback and participate in evaluations and appraisals.
Assist with recruitment onboarding and development of new pastry team members.
Enforce rigorous hygiene sanitation and food safety practices in line with HACCP and local health regulations.
Conduct regular inspections to ensure cleanliness food storage and operational standards are consistently met.
Ensure readiness for internal audits external inspections and quality assessments.
Collaborate with front-of-house banqueting and events teams to ensure seamless service delivery.
Support special dietary requirements personalized guest requests and VIP services.
Maintain a visible and professional kitchen presence during service when required.
Liaise with purchasing and stores to ensure efficient supply chain coordination and specification compliance.
Work closely with outlet chefs and F&B leadership to ensure creative alignment and consistent food quality across the resort.

Qualifications :

Degree or Diploma in Pastry Arts Culinary Arts or Culinary Management preferred.
Minimum of 8 years of progressive experience in luxury hospitality or premium standalone pastry kitchens.
At least 2 years experience in a leadership role at Sous Chef level or above.
Proven expertise in advanced pastry techniques bakery operations and dessert innovation.
Strong knowledge of food safety standards HACCP principles and kitchen management systems.
Demonstrated ability to lead inspire and develop a diverse culinary team in a fast-paced environment.
Excellent organizational skills with strong attention to detail quality and timelines.
A genuine passion for creating memorable guest experiences through culinary excellence.

Remote Work :

Employment Type :

Full-time

We are hiring for a Pastry Head Chef to lead and elevate the pastry and bakery operations at SLS The Red Sea where desserts are crafted as memorable experiences. This role combines hands-on creativity with strategic leadership overseeing production innovation and flawless execution across all culina...

Key Responsibilities

Support the Chef de Cuisine and Executive Chef in designing and executing innovative seasonal and sustainable dessert menus across all outlets and events.
Ensure exceptional standards of preparation presentation flavor and consistency for all pastry and bakery items.
Lead daily pastry and bakery operations with a strong attention to detail and passion for craftsmanship.
Monitor recipe adherence portioning and product consistency in line with brand and quality standards.
Drive innovation through menu development guest feedback and emerging trends in pastry and bakery.
Oversee pastry production for restaurants bars in-room dining and banqueting operations.
Uphold all culinary policies operating procedures and hotel SOPs in compliance with regulatory requirements.
Manage ordering inventory control stock rotation and storage to minimize waste and maintain profitability.
Monitor food cost performance and ensure optimal utilization of ingredients and resources.
Ensure all pastry equipment is maintained in safe working condition and report deficiencies promptly.
Lead train and motivate pastry team members fostering a positive high-performance kitchen culture.
Support workforce scheduling task allocation and daily supervision of the pastry team.
Deliver ongoing coaching performance feedback and participate in evaluations and appraisals.
Assist with recruitment onboarding and development of new pastry team members.
Enforce rigorous hygiene sanitation and food safety practices in line with HACCP and local health regulations.
Conduct regular inspections to ensure cleanliness food storage and operational standards are consistently met.
Ensure readiness for internal audits external inspections and quality assessments.
Collaborate with front-of-house banqueting and events teams to ensure seamless service delivery.
Support special dietary requirements personalized guest requests and VIP services.
Maintain a visible and professional kitchen presence during service when required.
Liaise with purchasing and stores to ensure efficient supply chain coordination and specification compliance.
Work closely with outlet chefs and F&B leadership to ensure creative alignment and consistent food quality across the resort.

Qualifications :

Degree or Diploma in Pastry Arts Culinary Arts or Culinary Management preferred.
Minimum of 8 years of progressive experience in luxury hospitality or premium standalone pastry kitchens.
At least 2 years experience in a leadership role at Sous Chef level or above.
Proven expertise in advanced pastry techniques bakery operations and dessert innovation.
Strong knowledge of food safety standards HACCP principles and kitchen management systems.
Demonstrated ability to lead inspire and develop a diverse culinary team in a fast-paced environment.
Excellent organizational skills with strong attention to detail quality and timelines.
A genuine passion for creating memorable guest experiences through culinary excellence.

Remote Work :

Employment Type :

Full-time

Key Skills

Culinary Experience
Food Handling
Restaurant Experience
Food Preparation Experience
Kitchen Experience
Hotel Experience
Taleo
Cake Decorating
Cooking
Baking
Sanitation
Knife Skills

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About Company

AccorHotel

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a com ... View more

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