pastry cook apprentice

Hilton

<div>Commis III - Pastry Kitchen
A Pastry Commis III is responsible for preparing and presenting high-quality pastry and dessert items to deliver an exceptional Guest and Member experience, while consistently supporting the pastry department in achieving its operational and quality targets. 
What will I be doing? 
As a Commis III Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis III Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Ensure consistent great food production, in line with the high quality standards expected by Hilton</li><li>
Perform tasks within a timely manner</li><li>
Contribute to Kitchen revenue through effective food cost control</li><li>
Provide support to the Kitchen brigade</li><li>
Prepare and present high quality dishes within company guidelines</li><li>
Keep all working areas clean and tidy and ensure no cross contamination</li><li>
Prepare all mis-en-place for all relevant menus</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Report maintenance, hygiene and hazard issues</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Awareness departmental targets and strive to achieve them as part of the team</li><li>
Meet all health and hygiene requirements</li><li>
Be environmentally aware</li></ul>
What are we looking for? 
A Pastry Commis III 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, behaviors, skills, and values that follow:<ul><li>
Previous experience as a Pastry Commis III Chef or Apprentice Chef</li><li>
NVQ Level 1</li><li>
Positive attitude</li><li>
Good communication skills</li><li>
Ability to work under pressure</li><li>
Proven ability to work with a team and to follow instruction</li><li>
A passion to learn and a drive to succeed in a culinary/hospitality career</li><li>
Proof of completion in a basic food hygiene course</li><li>
A passion for food and the culinary arts</li><li>
Completion of an accredited commercial cookery course or trade apprenticeship</li><li>
Experience multi-tasking and working in an environment with rigorous standards</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
NVQ Level 2</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 global brands. 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>

Commis III - Pastry Kitchen

Almajdouie

Summary: A skilled Pastry Chef is sought for a prestigious establishment in Jeddah, Saudi Arabia. Expertise in pastry techniques and creativity in dessert presentation are required. Responsibilities include crafting high-quality pastries and desserts, overseeing daily operations of the pastry section, and collaborating with the culinary team to innovate menus. Strong leadership skills and a passion for desserts are essential to succeed in this role.

Arabic Pastry Chef Jobs in Jeddah

Regatta Capital Holding

We are looking for skilled and motivated DCDP to support kitchen operations and ensure high standard of food quality, hygiene and presentation.Responsibilities:<ul><li>Assist the Chef in daily kitchen operations</li><li>Prepare and cook food according to the standard recipes</li><li>Ensure food quality taste and presentation to meet our company standard</li><li>Support junior kitchen staffs and commi chef</li><li>Follow health safety and food safety</li></ul>Requirements: <ul><li>4-5 Years experience in the same role, as Pastry and Bakery background</li><li>Bachelor's degree in hotel management or relevant culinary certificate would be a plus</li><li>Knowledge kitchen preparation and food preparation</li><li>Team played with positive attitude</li><li>Strong communication skills</li><li>Open for local and overseas candidates</li></ul>Interested candidate, Kindly share your CV.Job Type: Full-time

DCDP

JW Marriott

<div><div>General Summary of Duties: 
Responsible to assist the culinary leadership with the working requirements of the day-to-day operations while maintaining a high standard of cleanliness and sanitation in designated work areas 
Examples of Duties (include but are not limited to the following):<ul><li>
Prepare mise-en-place in advance of cooking process; review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for sue all necessary equipment</li><li>
Prepare and handle food according to the Hazard Analysis Critical Control Point (HACCP) program guidelines</li><li>
Check and clean refrigerators, trolleys, utensils, and kitchen equipment on a daily basis</li><li>
Maintain the specific kitchen area clean and hygienic</li><li>
Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef</li><li>
Pick up products from stores in accordance with HACCP guidelines and Company policies</li><li>
Assist with daily inventory of assigned station for daily requisitions and provide daily per levels to Chef de Partie</li><li>
Perform additional duties and projects as assigned</li></ul> 
Position Requirements:<ul><li>
Ability to speak, read, write and understand English</li><li>
Professional demeanor appropriate for a luxury environment</li><li>
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP</li><li>
Knowledge of all kitchen equipment operations</li><li>
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions</li></ul> 
Education:<ul><li>
High School education or equivalent</li><li>
Culinary training or accredited apprenticeship program preferred</li></ul> 
Typical Physical / Mental Demands:<ul><li>
Must be able to stand and walk for prolonged periods of time</li><li>
Must be able to bend, stoop, crouch</li><li>
Must use hands to reach, grasp, handle, pull and push</li><li>
Must have good near and far vision</li><li>
Must be able to hear, talk, smell</li></ul></div></div>

Pastry Cook 2 (Part Time)

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

PURPOSE OF POSITIONThe Pastry Chef serves as the creative and operational leader of BABA ROMA's pastry and bakery division, responsible for driving innovation, maintaining exceptional quality standards, and leading production across all pastry operations. This role is essential for establishing the brand's reputation in the pastry market through signature creations, ensuring consistent product excellence, and building a skilled team capable of delivering artisanal quality at scale while maintaining strict food safety and operational efficiency standards.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Lead daily production of all pastry and bakery items, ensuring exceptional quality and presentation standards</li><li>Establish and maintain strict recipe standards, portion controls, and presentation guidelines to ensure product uniformity</li><li>Implement structured production workflows, baking schedules, and inventory controls to maximize efficiency and minimize waste</li><li>Monitor daily wastage and implement strategies to reduce production losses</li><li>Ensure selection of high-quality ingredients and maintain supplier relationships</li><li>Manage inventory levels collaboratively with the team to ensure optimal stock levels</li><li>Create and refine signature pastries, seasonal collections, and new product lines aligning with brand identity and market trends</li><li>Recipe rectification and continuous improvement as required</li><li>Collaborate with Marketing team for product content creation and promotional activities</li><li>Push culinary boundaries through creativity and product innovation</li><li>Recruit, train, and lead a skilled pastry and bakery team, fostering a culture of discipline, creativity, and excellence</li><li>Select top calibre chefs to form a highly skilled pastry and bakery team</li><li>Train and mentor staff to ensure consistent quality reproduction across all products</li><li>Manage staff roster for optimal productivity and coverage</li><li>Develop and implement comprehensive training programs for team development</li><li>Enforce HACCP protocols, hygiene regulations, and safety standards to uphold the highest level of food safety and cleanliness</li><li>Manage and maintain state-of-the-art pastry/bakery equipment, ovens, and tools ensuring seamless production</li><li>Monitor and request bakery and pastry inventory to ensure adequate availability of tools and equipment</li><li>Report production challenges or operational concerns according to company reporting standards</li><li>Manage custom cakes, corporate orders, and B2B production, delivering exceptional tailored pastry experiences</li><li>Work closely with Culinary and Operations teams to ensure smooth coordination and product availability</li><li>Meet with suppliers for custom items and top-quality ingredient sourcing</li><li>Analyse production data, optimize workflow, and manage costs effectively</li></ul>PERSONAL ATTRIBUTES<ul><li>Exceptional creativity and artistic vision for pastry design and presentation</li><li>Strong leadership and mentoring abilities to develop and inspire team members</li><li>Keen eye for aesthetics and precision, ensuring flawless execution</li><li>Passion for culinary excellence and continuous learning</li><li>Detail-oriented approach to maintaining quality and consistency standards</li><li>Innovative mindset for pushing culinary boundaries and creating signature items</li><li>Strong organizational skills for managing complex production schedules</li><li>Excellent communication abilities for cross-departmental collaboration</li><li>Problem-solving capabilities for addressing production challenges</li><li>Adaptability to work in fast-paced, high-volume production environments</li><li>Professional integrity and commitment to food safety standards</li><li>Cultural sensitivity for working with diverse teams and clientele</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Minimum 5+ years of professional pastry experience with at least 3 years in a leadership role</li><li>Experience in luxury hotel, high-end patisserie, or central kitchen operations</li><li>Expertise in modern and classical pastry techniques, including laminated dough, mousse-based desserts, chocolate work, sugar artistry, and plated desserts</li><li>Deep understanding of ingredient interactions, fermentation, and advanced pastry science</li><li>Proven ability to scale up production while maintaining artisanal quality and consistency</li><li>Strong leadership skills with experience in mentoring and managing diverse pastry teams</li><li>PIC Certification and sound knowledge of HACCP protocols, food safety regulations, and kitchen best practices</li><li>Tech-savvy with proficiency in Excel, inventory software, and ERP systems for production tracking and planning</li><li>Professional pastry certification from a recognized culinary institute preferred</li><li>Excellent English communication skills</li><li>Physical stamina to work in kitchen environments for extended periods</li><li>Ability to work flexible hours including early mornings, weekends, and holidays</li><li>Experience with cost analysis and budget management for pastry operations</li></ul>Job Type: Full-timeExperience:<ul><li>Central Kitchen : 5 years (Required)</li><li>Pastry/Bakery: 5 years (Required)</li><li>HACCP protocols, food safety regulations: 2 years (Required)</li></ul>

Head Pastry Chef

Mandarin Oriental Hotel Group

<div>Pastry chef
Mandarin Oriental, Doha is looking for a Pastry Chef to join our Culinary team.
Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
Mandarin Oriental, Doha is an intimate and stylish urban retreat, blending Qatari-influenced heritage with modern design. Located in the heart of Msheireb Downtown Doha, within walking distance to Souq Waqif, Museum of Islamic Art and a short distance to the business district, West Bay.
About the job
Based at Mandarin Oriental, Doha within the Culinary Department, the Pastry Chef is responsible for supporting the Executive Pastry Chef in managing the daily operations of the pastry and bakery sections across all outlets. The role ensures excellence in production, presentation, and service delivery while upholding the brand&rsquo;s quality and hygiene standards. The Pastry Chef actively leads the team in preparation, workflow organization, and staff development, contributing to innovation and consistency across all menus and events. This role plays a key part in maintaining operational efficiency and delivering a refined guest experience aligned with Mandarin Oriental&rsquo;s luxury positioning.
As Pastry Chef, you will be responsible for the following duties:<ul>
<li>
Support the Executive Pastry Chef in all aspects of pastry operations, including menu planning, team supervision, and day-to-day production across outlets.</li>
<li>Supervise the preparation of high-quality bakeries, viennoiseries, plated desserts, and showpieces in accordance with brand and hygiene standards.</li>
<li>Ensure smooth workflow and efficiency across the pastry section, assisting in scheduling, task delegation, and service readiness.</li>
<li>Maintain recipe consistency, plating guidelines, and portion control, while contributing ideas for seasonal and promotional menus.</li>
<li>Coordinate with culinary, stewarding, and service teams to ensure seamless buffet and &agrave; la carte delivery for restaurants, banqueting, and retail.</li>
<li>Uphold kitchen cleanliness and hygiene standards, ensuring compliance with HACCP, local food safety regulations, and hotel SOPs.</li>
<li>Provide ongoing training and mentorship to pastry staff, supporting their development and reinforcing Mandarin Oriental&rsquo;s standards.</li>
<li>Assist in inventory control, requisitioning, and waste reduction in coordination with the Executive Pastry Chef and cost control.</li>
<li>Lead by example through active presence during key service periods and special events.</li>
<li>Represent the pastry team in internal meetings or events when delegated by the Executive Pastry Chef.</li>
</ul>
As Pastry Chef, we expect from you:
Education &amp; Experience<ul>
<li>
Degree or Diploma in Pastry Arts, Culinary Arts, or Hotel Management.</li>
<li>Minimum 3&ndash;5 years of experience in a supervisory pastry role in a five-star luxury hotel or upscale restaurant.</li>
<li>Broad experience in pastry and bakery production, including buffet displays, &agrave; la carte service, and event catering.</li>
<li>Exposure to Middle Eastern markets or international luxury hospitality environments is an advantage.</li>
<li>Pre-opening and/or Michelin-star restaurant experience is a plus.</li>
</ul>
Skills &amp; Requirements<ul>
<li>
Proven ability to lead and train a diverse team in pastry and bakery production.</li>
<li>Mastery of modern and classic pastry techniques, including chocolate work, lamination, plated desserts, and breads.</li>
<li>Excellent time management, organization, and communication skills.</li>
<li>Strong knowledge of food safety, HACCP, and luxury hotel operating procedures.</li>
<li>Proficient in English (written and spoken); additional languages are an advantage.</li>
<li>Committed to quality, creativity, and collaboration in a fast-paced environment.</li>
<li>Able to support multiple outlets with a hands-on, guest-oriented approach.</li>
</ul>
Our commitment to you
<ul><li>Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.</li>
<li>MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.</li>
<li>Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.</li>
<li>Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.</li>
<li>A competitive salary and benefits packages</li>
</ul><ul><li>Transportation and Housing provided</li>
<li>Relocation and Vacation Tickets</li>
</ul>
We&rsquo;re Fans. Are you?</div>

Pastry Chef

Raffles

<div>Company Description 
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to two nature-focused resorts. With 361 rooms, 11 distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. 
Job Description 
Reporting to the Cluster Executive Chef, the Cluster Executive Pastry Chef is responsible for leading and inspiring the pastry and bakery operations across both Raffles and Fairmont Red Sea. This pivotal leadership role ensures that all pastry products reflect the distinct brand identities and culinary philosophies of each property while maintaining the highest standards of excellence, creativity, and consistency. The role involves strategic menu development, team leadership, quality assurance, and collaboration across multiple outlets and banqueting operations. 
Key Roles &amp; Responsibilities<ul><li>
Oversee the daily pastry and bakery operations for all restaurants, lounges, banquets, in-room dining, and retail pastry points across both properties.</li><li>
Develop and implement standard recipes and presentation guidelines, ensuring consistency, quality, and cost control.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership team to align pastry offerings with the overall culinary vision.</li><li>
Drive innovation in dessert and pastry creation, balancing modern trends with the sophistication expected from Raffles and Fairmont brands.</li><li>
Ensure compliance with health, safety, sanitation, and hygiene standards in all pastry operations.</li><li>
Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and decorators across both properties.</li><li>
Identify training and development needs, fostering a culture of excellence, creativity, and continuous learning.</li><li>
Manage team scheduling, performance evaluations, and succession planning.</li><li>
Promote a positive and inclusive work environment, supporting Accor&rsquo;s values of diversity and respect.</li><li>
Manage pastry-related budgets, including food cost, labor cost, and productivity targets.</li><li>
Participate in menu engineering and cost analysis to maximize profitability while maintaining brand standards.</li><li>
Support business development through creative product offerings for events, weddings, and retail.</li><li>
Work with procurement to source premium ingredients sustainably and cost-effectively.</li><li>
Ensure every pastry experience reflects the luxury, artistry, and storytelling of the Raffles and Fairmont brands.</li><li>
Collaborate with marketing and events teams for special promotions, seasonal menus, and culinary showcases.</li><li>
Engage with guests when appropriate, gathering feedback and fostering memorable experiences.</li><li>
Other responsibilities as assigned by the Management</li></ul> 

Qualifications 
<ul><li>
Education: Degree or diploma in Culinary Arts / Pastry &amp; Bakery or equivalent certification from a recognized culinary institution.</li><li>
Experience: Minimum of 10 years of progressive experience in luxury hotels or resorts, with at least 5 years in a senior pastry leadership role.</li><li>
Expertise: Advanced skills in pastry, chocolate, confectionery, viennoiserie, and artistic presentation.</li><li>
Proven experience managing multiple outlets or properties within a luxury or cluster environment.</li><li>
Strong leadership, communication, and organizational skills.</li><li>
Passion for excellence and creativity.</li><li>
Strategic and operational leadership.</li><li>
Business and financial acumen.</li><li>
Team builder and mentor.</li><li>
Strong sense of aesthetics and attention to detail.</li><li>
Adaptability and cultural sensitivity.</li><li>
Fluent in English; knowledge of Arabic is an asset.</li></ul></div>

Cluster Executive Pastry Chef - Raffles & Fairmont The Red Sea

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