Pastry Chef de Partie (Cafe)

Postion: Pastry Chef de Partie

Starting Salary: SAR 3,000 to SAR 3,500 plus Food, Shared Accommodation, and Transportation

Location: Riyadh

Position Overview: We are seeking an accomplished Pastry Chef de Partie to lead pastry operations and deliver exceptional desserts and baked goods at our distinguished luxury café in Riyadh. This role requires advanced pastry expertise, creative flair, and the ability to maintain the highest standards of quality and presentation in luxury hospitality.

Key Responsibilities:

• Lead the pastry section with full responsibility for all pastry, dessert, and baked goods production, ensuring consistent excellence in taste, texture, presentation, and adherence to luxury café standards.
• Execute complex pastry techniques including advanced chocolate work, sugar artistry, elaborate plated desserts, French patisserie, and contemporary pastry trends with precision and creativity.
• Create and produce artisanal breads, viennoiserie, and breakfast pastries including laminated doughs, sourdough preparations, specialty breads, and regional baked goods that showcase technical mastery.
• Develop seasonal dessert menus and special pastry offerings in collaboration with senior kitchen leadership, introducing creative concepts while balancing innovation with classic techniques and guest preferences.
• Design signature desserts and pastry creations that distinguish the café's offerings, incorporating international influences, premium ingredients, and artistic presentation that elevates the dining experience.
• Research and implement contemporary pastry trends, techniques, and flavor combinations, maintaining awareness of evolving culinary movements while respecting traditional pastry fundamentals.
• Maintain rigorous quality standards for all pastry items, conducting taste evaluations, ensuring proper execution of techniques, verifying ingredient quality, and upholding consistency across all productions.
• Manage comprehensive mise en place for the pastry section, preparing doughs, creams, fillings, garnishes, and components with precise timing to ensure freshness and readiness for service demands.
• Control pastry costs through efficient ingredient usage, proper portioning, waste minimization, and inventory management while maintaining uncompromising quality standards.
• Supervise and mentor junior pastry chefs and commis, providing hands-on training in advanced techniques, recipe execution, and presentation standards while fostering professional growth and maintaining section productivity.

Qualifications

• Minimum 4-5 years of professional pastry experience with at least 2 years at Chef de Partie level in luxury hotels, fine dining restaurants, or premium establishments. Formal pastry education from recognized culinary institution highly preferred.
• Expert knowledge of classical and contemporary pastry techniques, chocolate work, bread baking, and dessert presentation essential. English communication skills required; Arabic proficiency valued for kitchen coordination.
• Strong leadership capability, exceptional creativity, advanced technical skills, understanding of ingredient functionality, and ability to work under pressure. Must demonstrate artistic sensibility, attention to detail, passion for pastry excellence, and commitment to maintaining luxury standards in all productions.

Job Type: Full-time

Pay: ﷼3,000.00 - ﷼3,500.00 per month

Application Question(s):

• IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.
• In which city and country are you currently located?
• From which country are you? (Nationality)
• How old are you? (Age)
• How tall are you? (Height)
• If ever you are hired for this role, after how many days you can join our company?
• Have you read the duties and responsibilities, including the salary details that we mentioned for this role? Yes or No?
• How much is the minimum minimum full package salary that you are accepting for this role?
• How many years of experience do you have in a casual dining / fine dining concept?