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executive pastry chef

AccorHotel

Menu Development and Innovation <ul> <li>Design and create innovative pastry menus that align with the Fairmont brand and delight guests.</li> <li>Develop seasonal and special occasion desserts that cater to the hotels diverse clientele.</li> <li>Collaborate with the Executive Chef and other culinary leaders to integrate pastry offerings into the overall dining experience.</li> </ul> Leadership and Staff Management <ul> <li>Lead mentor and manage the pastry team including pastry chefs bakers and assistants.</li> <li>Conduct training sessions to ensure high skill levels and adherence to Fairmonts culinary standards.</li> <li>Schedule and assign tasks to pastry staff ensuring efficient and effective operations.</li> </ul> Quality Control <ul> <li>Maintain the highest quality standards for all pastry and bakery items.</li> <li>Conduct regular tastings and quality checks to ensure consistency and excellence.</li> <li>Monitor food presentation ensuring all items are visually appealing and meet the hotels standards.</li> </ul> Operational Management <ul> <li>Oversee the day-to-day operations of the pastry kitchen ensuring smooth and efficient workflow.</li> <li>Manage inventory order supplies and control costs while minimizing waste.</li> <li>Ensure compliance with health and safety regulations maintaining a clean and organized work environment.</li> </ul> Guest Experience <ul> <li>Engage with guests to understand their preferences and incorporate feedback into menu development.</li> <li>Create bespoke desserts for special events VIP guests and occasions.</li> <li>Ensure that all guest interactions reflect Fairmonts commitment to luxury service.</li> </ul> Financial Management <ul> <li>Develop and manage the pastry departments budget ensuring profitability while maintaining quality.</li> <li>Monitor food costs labor costs and overall financial performance.</li> <li>Implement cost-saving measures without compromising on quality or guest experience.</li> </ul> Collaboration and Communication <ul> <li>Work closely with the Food & Beverage Director Executive Chef and other department heads to align pastry operations with the hotels overall strategy.</li> <li>Participate in culinary events promotions and media appearances to showcase the hotels pastry offerings.</li> <li>Foster a positive and collaborative work environment encouraging creativity and teamwork.</li> </ul> Other Responsibilities <ul> <li>Maintain complete knowledge of all F&B services contents & preparation methods outlets and hotel services / features.</li> <li>Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).</li> <li>Be well versed in hotel fire & life safety / emergency procedures.</li> <li>Attend all briefings meetings and trainings as assigned by management.</li> <li>Maintain a high standard of personal appearance and hygiene at all time.</li> <li>Perform other reasonable duties assigned by the assigned by the Management of the Hotel.</li> <li>Other duties as assigned.</li> </ul> Qualifications : <ul> <li>Diploma from a reputable Hospitality Management / Culinary school preferred.</li> <li>Additional certification(s) in Food & Beverage will be an advantage.</li> <li>Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally.</li> <li>Excellent reading writing and oral proficiency in English language.</li> <li>Ability to speak other languages and basic understanding of local languages will be an advantage.</li> <li>Good working knowledge of MS Excel Word & PowerPoint.</li> <li>High degree of professionalism with sound human resources management and business acumen capabilities.</li> </ul> Additional Information : Our commitment to Diversity & Inclusion : We are an inclusive company and our ambition is to attract recruit and promote diverse talent. Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day making sure that work brings purpose to your life so that during your journey with us you can continue to explore Accors limitless possibilities. By joining Accor every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor visit Do what you love care for the world dare to challenge the status quo! Remote Work : No Employment Type : Full-time Key Skills Internship,Accounts Receivable,Generator,Computer Operating,Corporate Risk Management Experience : years Vacancy : 1<img src="https://www.jobg8.com/Tracking.aspx?m1MhrCgiSOijwOb50qqI6gJsZzzn70tdc" width="0" height="0" />

Executive Pastry Chef

Radisson Hotel Group

<div>Company Description 
Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,460 hotels in operation and under development in 95+ countries. The Group&rsquo;s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos. 
 
People are at the core of our business success and future. Our people are true Moment Makers and together we bring the culture, spirit, environment and opportunities that empower you to be your best, every day, everywhere, every time. Together, we make Every Moment Matter. 
Job Description 
As a Pastry Chef at Radisson Blu Hotel &amp; Convention Centre Riyadh Minhal, you will play a vital role in creating exquisite desserts and pastries that enhance our guests' dining experience. Your creativity, technical skills, and passion for baking will help maintain our high standards of quality and presentation.
Key Responsibilities:<ul><li>Menu Development: Design and develop innovative dessert menus that reflect current trends and guest preferences while adhering to the hotel&rsquo;s standards.</li><li>Baking and Creating: Prepare a wide range of pastries, desserts, and breads, ensuring all items are of the highest quality and presented beautifully.</li><li>Quality Control: Monitor the quality of ingredients and finished products, ensuring consistency and excellence in taste and presentation.</li><li>Team Leadership: Supervise and train junior pastry staff, providing guidance and support to develop their skills and knowledge.</li></ul>
&bull; Inventory Management: Assist in managing inventory, ordering supplies, and controlling food costs to maintain profitability. &bull; Health &amp; Safety Compliance: Ensure all kitchen operations comply with health and safety regulations, including hygiene standards and food safety protocols.<ul><li>Collaboration: Work closely with the Executive Chef and other kitchen staff to coordinate dessert offerings and special events.</li><li>Special Events: Create unique and customized desserts for special events, weddings, and banquets, ensuring guests have memorable experiences.</li><li>Innovation &amp; Trends: Stay updated on pastry trends, techniques, and best practices to continually enhance the pastry program.</li></ul> 
Qualifications<ul><li> 
Education: Culinary degree or equivalent experience in pastry arts.</li><li>Experience: Minimum of 5 years of experience in a high-end restaurant or hotel pastry kitchen, with a proven track record of creating high-quality desserts.</li></ul> 
Additional Information 
Why Join Radisson Hotel Group?
Live the Magic of Hospitality - Be part of a team that creates exceptional experiences and memorable moments every day. Let your Yes I Can! spirit shine as you bring hospitality to life.
Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development&mdash;helping you reach your full potential.
Experience the Team Spirit - Join a workplace that&rsquo;s inclusive, fun, and meaningful. We celebrate diversity, support one another and foster a sense of belonging through our Employee Resource Groups and inclusion initiatives.
Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference&mdash;in hospitality, your community and beyond.
Enjoy Global &amp; Local Perks - No matter where you&rsquo;re located, you&rsquo;ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you&rsquo;ll have access to local perks and rewards tailored to your country, making your experience even more rewarding!
Join us in shaping the future of hospitality! If you&rsquo;re ready to bring your talent, energy, and passion, we&rsquo;d love to hear from you.
Apply now and let&rsquo;s make every moment matter.
We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.</div>

Executive Pastry chef

Renaissance Corporate Services

Shangri-La Jeddah
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.
 
203 stylish rooms and suites plus 17 luxury serviced apartments
 4 restaurants and lounges, including the legendary Shang Palace
 Convenient for Jeddah’s popular landmarks and Red Sea Mall
 116 privately owned Burj Assila Residences
 
Job Summary: 
The Assistant Executive Pastry Chef will be responsible for oversee the overall operations of the pastry kitchen, ensuring the creation and delivery of exquisite pastries, desserts, and baked goods to exceed the expectations of our guests, ensures hygiene and cleanliness all around the Kitchen to maintain the standard of food safety.
 
As Assistant Executive Pastry Chef, we rely on you to,
 
Oversee the consistency of various preparations within the kitchen to ensure quality product and adherence to standard recipes.
 Managing and supervising the pastry kitchen team, ensuring efficient and effective operations.
 Ensures that the assigned work area has proper level of par stocks and supplies according to daily production sheets, daily menus, and banquets events.
 Always keep all refrigeration, equipment, storage and working areas in clean, working areas in clean, working condition in order to comply with health department regulations.
 Prepares daily requisitions for supplies and food items for production.
 Prepare all dishes following recipes and yield guides
 Maintain cleanliness and organization of the pastry kitchen, ensuring compliance with food safety and hygiene standards.
 Provide guidance, training, and mentorship to pastry kitchen staff, fostering a positive and efficient work environment.
 
What we are Looking For: 
Solid experience as Assistant Executive Pastry Chef in hotels.
 A leader with the ability, to coach, train and develop others
 Fluent in English
 Strong leadership, self-motivated excellent communication skills
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

Assistant Executive Pastry Chef (173555)

Leylaty Group

Position Purpose The Pastry Sous Chef is the operational third-in-command responsible for managing, directing, and executing the daily activities of the catering pastry kitchen. This role's core purpose is to ensure the consistent, high-volume production and flawless technical execution of all pastry and dessert items, directly upholding the standards set by the Executive and Assistant Pastry Chefs. They are the hands on leader responsible for staff mentorship, managing production flow, and personally supervising the intricate on site service and presentation for all catering events. The Pastry Sous Chef assists the assistant pastry chef in overseeing the daily operations of the pastry department, ensuring the production of high quality desserts, pastries, and baked goods. This role involves supporting the team, maintaining high standards of hygiene and food safety, and contributing to the development of innovative recipes. The Pastry Sous Chef must have strong baking and pastry skills, creativity, and leadership abilities to support the team and deliver outstanding culinary experience. Main Responsibilities Operational Management and Production (In Unit) <ul> <li>Daily Supervision: Oversee and manage the daily production schedule for all pastry items, ensuring efficient workflow across all sections.</li> <li>Quality Assurance: Act as the final quality control point for all items, enforcing strict adherence to standardized recipes, portion sizing, and presentation guidelines set by the Executive Pastry Chef.</li> <li>Recipe Execution: Lead by example, executing the most complex or time sensitive production tasks, such as specialized dough lamination, advanced chocolate tempering, or intricate showpiece assembly.</li> <li>Inventory & Cost Control: Assist the Assistant Pastry Chef with managing inventory levels, receiving and inspecting deliveries, minimizing waste, and conducting weekly cost analysis to maintain budgetary targets.</li> <li>Hygiene & Safety: Ensure rigorous compliance with all food safety (HACCP) and sanitation protocols throughout the entire pastry kitchen.</li> </ul> Team Leadership and Development <ul> <li>Training & Mentorship: Train, mentor, and coach all junior staff (Pastry CDPs, DCDPs, and Commis Chefs) on advanced technical skills, quality standards, and efficient production methods.</li> <li>Staff Coordination: Assist in the daily scheduling and task assignment for the team, optimizing staff deployment to meet production deadlines and event demands.</li> <li>Performance: Assist the Assistant Pastry Chef in monitoring staff performance and providing feedback, fostering a disciplined, positive, and creative work environment.</li> </ul> Event Logistics and Execution (Off Site) <ul> <li>Event Command: Take primary responsibility for all pastry logistics and on site culinary operations for assigned catering events, including supervising the packing, transport, setup, and organized strike (breakdown).</li> <li>Service Delivery: Lead the team during the event service, personally overseeing the intricate final assembly, garnishing, and structural integrity of plated desserts and delicate buffets.</li> <li>Adaptability: Solve any on site production or presentation issues quickly and effectively, ensuring client expectations are always met regardless of venue constraints.</li> </ul> Key Competencies <ul> <li>Technical Leadership: The skill and authority to lead and troubleshoot complex pastry production.</li> <li>Consistency Driver: A relentless focus on maintaining uniform quality and artistic standard in every single item produced.</li> <li>Logistical Planning: Exceptional ability to plan staff and resources across simultaneous in unit production and off site service.</li> <li>Communication: Clear, effective, and professional communication skills for directing staff and coordinating with senior management.</li> </ul> Seniority level <ul> <li>Mid Senior level</li> </ul> Employment type <ul> <li>Full time</li> </ul> Job function <ul> <li>Management and Manufacturing</li> </ul> Industries <ul> <li>Hospitality</li> </ul><img src="https://www.jobg8.com/Tracking.aspx?AIWcikCyAyyYn6o8Ajwc5X8Dn%2bLf%2bdM4k" width="0" height="0" />

Pastry Sous Chef

Grand Hyatt

Join to apply for the Chef De Cuisine - Pastry role at Grand Hyatt.Get AI-powered advice on this job and more exclusive features. Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest, and owner expectations.Organization: Grand Hyatt The Red SeaYou will be responsible for functioning as the Production Manager for all pastry products, ensuring they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals. Qualifications <ul><li>Ideally a professional diploma in Food Production with pastry specialization.</li><li>Minimum 2 years of work experience as Chef De Cuisine - Pastry in a large banquet and multi-outlet restaurant operation.</li><li>Excellent knowledge of pastry techniques and proven skills in baked goods.</li><li>Ability to execute high-end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.</li><li>GCC experience is a plus but not required.</li><li>Good practical, operational, and administrative skills with a keen eye for detail and a flair for creativity.</li></ul> Seniority level <ul><li>Entry level</li></ul> Employment type <ul><li>Full-time</li></ul> Job function <ul><li>Management and Manufacturing</li></ul> Industries <ul><li>Hospitality</li></ul>Referrals increase your chances of interviewing at Grand Hyatt by 2x.Get notified about new Pastry Chef jobs in Jiddah, Makkah, Saudi Arabia.<img src="https://www.jobg8.com/Tracking.aspx?cfX0j3ddO%2bp0k16wZphRo3%2f8ynBoEl9ih" width="0" height="0" />

Chef De Cuisine - Pastry

Hilton

<div>Executive Chef
An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience. 
 
 
What will I be doing? 
As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:
<ul><li>Lead of the kitchen brigade and ensure ongoing development of Team Members</li>
<li>Identify an effective approach to succession planning</li>
<li>Create menus that meet and exceed customers' needs and conform to brand standards</li>
<li>Ensure the consistent production of high quality food through all hotel food outlets</li>
<li>Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers</li>
<li>Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members</li>
<li>Manage department operations, including budgeting, forecasting, resource planning, and waste management</li>
<li>Manage all aspects of the kitchen including operational, quality and administrative functions</li>
<li>Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner</li>
<li>Ensuring adequate resources are available according to business needs</li>
<li>Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation</li>
<li>Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li>
<li>Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events</li>
<li>Maintain good communication and work relationships in all hotel areas</li>
<li>Ensure that staffing levels are maintained to cover business demands</li>
<li>Ensure monthly communication meetings are conducted and post-meeting minutes generated</li>
<li>Manage staff performance issues in compliance with company policies and procedures</li>
<li>Recruit, manage, train and develop the kitchen team</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner</li>
<li>Manage financial performance of the department so all planning is in line with hotel objectives</li>
<li>Manage food control systems are adhered to them so margins are on target in a pro-active way</li>
<li>Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends</li>
<li>Be environmentally aware</li>
<li>Ensure food wastage program is adhered to so that margins are on target</li>
<li>Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation</li>
</ul>What are we looking for? 
An Executive Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul>
<li>Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required</li>
<li>Excellent leadership skills</li>
<li>A creative approach to the production of high quality food</li>
<li>A business focused approach to managing a hotel kitchen</li>
<li>Excellent communication skills</li>
<li>Ability to build relationships, internal and external, to the hotel and the Company</li>
<li>Excellent planning and organizational skills</li>
<li>Ability to multi-task and meet deadlines</li>
<li>A current, valid, and relevant trade qualification (proof may be required)</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul>
<li>A certification in management</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 

What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Chef

What are we looking for Pastry Chefs serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role you should maintain the attitude behaviours skills and values that follow : <ul> <li>A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production</li> <li>Approaches pastry in a creative way</li> <li>Strong supervisory skills</li> <li>A current valid and relevant trade qualification (proof may be required)</li> <li>Positive attitude</li> <li>Good communication skills</li> <li>Committed to delivering a high level of customer service</li> <li>Excellent grooming standards</li> <li>Excellent planning and organising skills</li> <li>Dedicated to the delivery of exceptional service and continuous improvement</li> </ul> Additional Advantages <ul> <li>Relevant qualifications for role</li> <li>Ability to work a variety of shifts including weekends days afternoons and evenings</li> <li>Proficiency with computers and computer programs including Microsoft Word Excel and Outlook</li> </ul> What will it be like to work for Hilton Hilton is the leading global hospitality company spanning the lodging sector from luxurious fullservice hotels and resorts to extendedstay suites and midpriced hotels. For nearly a century Hilton has offered business and leisure travelers the finest in accommodations service amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings. What will I be doing As a Pastry Chef you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically you will be responsible for performing the following tasks to the highest standards : <ul> <li>Assist running the pastry section of the kitchen</li> <li>Ensure excellent quality throughout the dessert offerings</li> <li>Bring creativity to the pastry offerings</li> <li>Supervise and coordinate all pastry and dessert preparation and presentation</li> <li>Plan production to facilitate daily requirements</li> <li>Develop appropriate seasonal menu offerings</li> <li>Manage food cost controls to contribute to Food and Beverage revenue</li> <li>Ensure compliance with food hygiene and Health and Safety regulations</li> </ul> EOE / AA / Disabled / Veterans Key Skills Culinary Experience, Food Handling, Restaurant Experience, Food Preparation Experience, Kitchen Experience, Hotel Experience, Taleo, Cake Decorating, Cooking, Baking, Sanitation, Knife Skills Employment Type : Full-Time Experience : years Vacancy : 1<img src="https://www.jobg8.com/Tracking.aspx?i4GQ2UhpbQOexFOuJQrl7ejV2U54afV7w" width="0" height="0" />

Pastry Chef

Explore 470+ Executive pastry chef in Saudi Arabia this November. Find roles across top companies and apply now to boost your career.