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pastry chef

Hilton

<div>Cluster Executive Pastry Chef
A Cluster Executive Pastry Chef is responsible for overseeing the pastry sections across multiple kitchens to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.
What will I be doing?
As a Cluster Executive Pastry Chef, you are responsible for managing the pastry operations across the assigned hotels, working closely with the Cluster Executive Chef and Sous Chefs to deliver an exceptional Guest and Member experience. A Cluster Pastry Chef will also be required to plan production, standardize recipes, and develop seasonal offerings for all properties. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Lead and oversee the pastry sections across multiple kitchens within the cluster</li><li>
Ensure consistency and excellent quality throughout all dessert and pastry offerings</li><li>
Bring creativity and innovation to pastry menus across the hotels</li><li>
Supervise, guide, and coordinate all pastry and dessert preparation and presentation</li><li>
Plan and organize production to meet daily requirements across properties</li><li>
Develop and implement seasonal and promotional menu offerings suitable for each outlet</li><li>
Manage food cost controls and drive efficiency to maximize Food and Beverage revenue</li><li>
Monitor and enforce compliance with food hygiene, safety, and Health and Safety regulations across all pastry teams</li></ul>
What are we looking for?
Cluster Executive Pastry Chef serving Hilton brands are always working on behalf of our Guests and collaborating with other Team Members across multiple properties. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Minimum of 2 years&rsquo; experience as a Pastry Chef or in a senior pastry role within high-volume, quality-driven operations</li><li>
Proven ability to lead and oversee multiple pastry operations across hotels or outlets</li><li>
Approaches pastry and dessert offerings in a highly creative and innovative way</li><li>
Strong supervisory and leadership skills, with experience managing diverse teams</li><li>
A current, valid, and relevant trade qualification (proof may be required)</li><li>
Positive attitude with excellent communication skills</li><li>
Committed to delivering a consistently high level of customer service across properties</li><li>
Excellent grooming standards</li><li>
Exceptional planning, organising, and time-management skills</li><li>
Dedicated to driving continuous improvement and maintaining Hilton standards of excellence</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous cluster or multi-property pastry leadership experience</li><li>
Additional relevant qualifications or certifications for the role</li><li>
Ability to adapt and work a variety of shifts, including weekends, days, afternoons, and evenings</li><li>
Proficiency with computers and hospitality systems, including Microsoft Word, Excel, and Outlook 
 
What will it be like to work for Hilton?</li></ul>
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>

Cluster Executive Pastry Chef

Marriott International

<div>Additional Information 
Job Number25140847 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Jeddah Hotel, North Corniche, Jeddah, Saudi Arabia, Saudi Arabia, 21424 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Pastry Culinary Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul> 
Supports Training and Development Activities
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Pastry Chef

Grand Hyatt The Red Sea

<div><div>Summary<div>
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.
The Chef De Cuisine - Pastry is responsible to function as the Production Manager for all pastry products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.</div></div><div> 
Qualifications<div>
Ideally a professional diploma in Food Production with pastry specialization.
 Minimum 2 years of work experience as Chef De Cusine - Pastry in a large banquet and multi outlet restaurant operation.
Excellent knowledge of pastry techniques and proven skills and baked goods.
 Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
 GCC experience is great, but not a must.
Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.</div></div></div>

CHEF DE CUISINE - PASTRY

<div><div>Summary<div>
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.
The Pastry Sous Chef is responsible to function as the Production Manager for all pastry products in French Cafe, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.</div></div><div> 
Qualifications<div>
Ideally a professional diploma in Food Production with pastry specialization. Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe,
Excellent knowledge of French pastry techniques and proven skills in baked goods. Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
 GCC experience is great, but not a must.
Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.</div></div></div>

SOUS CHEF - PASTRY (FRENCH CAFE)

Accor

<div>Company Description 
&quot;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 Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot; 
Job Description 
As an Executive Chef you will be responsible for leading the overall kitchen operations of the hotel.
You will train and manage kitchen team members, supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes.
Further you would need to standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in the kitchen. You may be required to cook certain dishes for special occasions and will oversee special catering events.
The Executive Chef is directly responsible for hiring, people development and performance reviews of the kitchen team and will report to the General Manager. Additionally the Executive Chef will be responsible for driving revenue and ensuring the profitable kitchen operations. 
Qualifications 
<ul><li>
A strong culinary background working with Luxury Brands, with the demonstrated ability to stay current with new culinary trends;</li><li>
Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;</li><li>
Implement innovative and fresh ideas in retail, catering and patient services; and/or</li><li>
Create interpersonal relationships with guests..</li><li>
Have culinary production experience and a strong background in safety and sanitation compliance;</li><li>
Can manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service</li></ul> 

Additional Information 
The candidate must be based in Saudi Arabia</div>

Executive Chef

MOVENPICK

<div>Company Description 
What is Tamayyaz Program?
&ldquo;Tamayyaz is a Nationalization Development Program that enables Saudi talents to acquire the needed skills &amp; knowledge for various professions within the hospitality field within a specific time frame by using a combination of classroom learning and On Job Training.&rdquo;
The 41-storey M&ouml;venpick Hotel and Residence Hajar Tower Makkah, located only a few steps from the holy Ka&rsquo;abah, offers premium accommodation and first-class hospitality with Swiss service standards managed by Accor. Its location within Abraj Al Bait tower complex gives it access to a wide range of lifestyle facilities. A privileged location, blessed views, massive capacity, modern amenities, convenience, dining facilities with 5 distinct world-class restaurants appeal to a wide variety of tastes and dine a large number of guests. 
Job Description 
<ul><li>
To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues</li><li>
To prepare and service all food items for a la carte and/or buffet menus according to hotel recipes and standards</li><li>
To maintain proper rotation of product in all chillers to minimize wastage/spoilage</li><li>
Preparing, Measures, mixes, knead and shape dough or batter all baking ingredients and bakes bread, rolls, breakfast pastries.</li><li>
To have full knowledge of all menu items, daily features and promotions</li><li>
Test all preparations before they leave the bakery to insure highest quality at all times</li><li>
To ensure the cleanliness and maintenance of all work areas, utensils, and equipment</li><li>
To follow kitchen policies, procedures and service standards</li><li>
To follow all safety and sanitation policies when handling food and beverage</li><li>
Ensure food waste is kept to a minimum through ensuring proper rotation, labeling, and storing of food.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Tamayyaz Program is for Saudi Nationals Only.</li><li>
Open to candidates with little to no work experience, including fresh graduates and those with up to 6 months of relevant work experience.</li><li>
Basic English skills are a must.</li><li>
Strong passion for the Hospitality Field.</li><li>
Excellent interpersonal and communication skills.</li><li>
Is a team player that contributes to and proactively assists co-workers.</li><li>
Ability to work a flexible roster depending on departmental needs.</li><li>
Ability to focus attention on guest needs, always remaining calm and courteous.</li></ul> 

Additional Information 
<ul><li>
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 Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</li></ul></div>

“Tamayyaz– Commis 1 – Saudis Only”

<div><div>Summary<div>
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.
The Chef de Cuisine (Korean) is responsible to manage the assigned kitchen as an independent profit center, in line with the outlet&rsquo;s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.</div></div><div>
Qualifications<div>
Minimum 2 years' experience as Chef de Cuisine or 3+ as a Sous Chef in a hotel or standalone recognizable restaurant brand specializing in Korean Cuisine restaurant; preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is a must.
GCC experience is great, but not a must.</div></div></div>

CHEF DE CUISINE (KOREAN SPECIALITY)

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