وظائف شيف (طباخ) في السعودية

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>We are seeking a skilled and passionate Pizza Chef (Italian Pizzaiolo Style) to join our culinary team.<br> The ideal candidate will have proven experience preparing authentic, high-quality Italian-style pizzas and a strong understanding of traditional pizza-making techniques.<br> The Pizza Chef will be responsible for the complete pizza-making process, including dough preparation, fermentation, hand stretching, topping, baking, and finishing .<br> The successful candidate will have excellent technical skills, strong attention to detail, and the ability to consistently produce exceptional pizzas in a fast-paced, premium restaurant environment.<br> Key Responsibilities: Prepare and cook authentic Italian-style pizzas , including Neapolitan, Roman, or other regional styles Mix and ferment fresh pizza dough daily using traditional methods Operate and maintain wood-fired , gas , or stone ovens for optimal pizza cooking Slice, prepare, and store fresh pizza toppings, sauces, and cheeses Monitor oven temperature and cooking times to ensure pizzas are cooked evenly and to specification Ensure food quality, presentation, and portion control standards are consistently met Maintain cleanliness and organization of the pizza station and kitchen area Comply with food safety, hygiene, and sanitation standards Collaborate with kitchen staff and management to refine recipes and contribute to menu development At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Visa (1 year temp) &amp; Flights into the country for non-citizens Accommodation Transportation Allowance Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events within The Groves, Riyadh Season Cultural diversity – join a team of passionate professionals from around the world Join Us Whether you’re an emerging talent or a seasoned professional, SIHAMCO offers a platform to grow, create, and shape history.<br> Each concept we launch is a new chapter in a legacy that belongs to Saudi Arabia and speaks to the world.<br> Minimum 2–3 years' professional experience as a Pizza Chef, Pizzaiolo, or similar role.<br> Proven experience preparing Italian-style pizza in a professional restaurant or pizzeria.<br> Strong knowledge of traditional Italian pizza-making techniques.<br> Excellent understanding of dough hydration, fermentation, proofing, and temperature control .<br> Strong hand-stretching and dough-handling skills.<br> Experience working with professional pizza ovens.<br> Knowledge of Neapolitan-style pizza is highly desirable.<br> Knowledge of Italian ingredients and traditional flavour combinations.<br> Strong understanding of food safety and HACCP standards.<br> Ability to maintain consistency and quality during high-volume service.<br> Strong organisational and time-management skills.<br> Excellent attention to detail.<br> Ability to work effectively as part of a multicultural kitchen team.<br> Professional appearance, positive attitude, and strong work ethic.<br> Culinary qualification or formal pizzaiolo training is an advantage.<br> About The Company SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh Season and Jeddah Season since 2019.<br> At SIHAMCO, we don’t just lead Saudi Arabia’s hospitality and entertainment evolution—we create it from the ground up.<br> Since 2008, we’ve been designing, constructing, and operating exceptional experiences that blend local authenticity with global standards.<br> Every destination and concept we launch reflects our commitment to cultural storytelling, creative excellence, and operational precision.<br> Crafting a Homegrown Legacy All brands under SIHAMCO are homegrown Saudi concepts, fully developed in-house — from initial vision and brand identity to concept creation, design, execution and operation.<br> We don’t import ideas; we build them — crafting unforgettable experiences from scratch that resonate deeply with both local and international audiences.<br> Our Signature Brands Every brand under our umbrella is proudly reflecting the heart and soul of Saudi culture, while achieving international acclaim.<br> With over 25 original homegrown brands, SIHAMCO not only sets — but consistently surpasses — global standards in Entertainment, Hospitality, F&amp;B, Lifestyle, Wellness, Family &amp; Pet Entertainment Experience.<br> Our signature ventures: The Groves, ZodiaC Cuisine, Little Krazy, LucaLand, LucaPark, The Polar Ice Bar, Milk &amp; Butter Nail Spa, Kooz Karak, Birds of Eden, El Lechazo, Khawaja Yanni, Zama Zulu, Hawanim Groves City, Vida Vera, The Groves Pizzeria and Gem-In-I showcase what it means to innovate locally and shine globally.<br> Our brands are also registered across the GCC and internationally such as the United Kingdom, Egypt, Morocco etc ensuring full legal protection and readiness for global expansion.<br> We Are Only Getting Started!<br> Several exciting new concepts and brands are currently under development, with launches planned in the coming months.<br> From bold new ideas to thoughtfully crafted experiences, SIHAMCO continues to grow its portfolio with originality, creativity and cultural pride.<br> People First Our team is our greatest asset—a dynamic mix of local talent and international expertise, all united by a passion for excellence.<br> We nurture careers, encourage creativity, and build leaders.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><span >Job Description The Pastry Chef is a visionary leader responsible for directing all pastry and bakery operations in a luxury hotel environment, delivering couture level desserts, breads, and showpieces for restaurants, lounges, in room dining, banquets, weddings, and VIP events. The role demands a high profile culinary professional with a strong signature style, exceptional technical mastery, and a proven track record in large scale, 5 star or ultra luxury properties.</span></p><p>Key Responsibilities Lead, strategize, and oversee all pastry and bakery production across multiple outlets, high volume banqueting, outside catering, and special events Design and execute innovative, brand defining dessert concepts, afternoon teas, wedding cakes, chocolate and sugar showpieces, and VIP amenities tailored to a luxury clientele. Uphold uncompromising standards of taste, texture, presentation, and consistency, with regular tastings and quality audits. Drive menu engineering and product development, balancing creativity, guest expectations, and commercial objectives (food cost, profitability, and sustainability). Lead, mentor, and inspire a team of pastry chefs, bakers, chocolatiers, and cake decorators, building a culture of excellence, innovation, and continuous learning Plan and manage production schedules, manpower, and workflow to support simultaneous large scale events, peak occupancies, and complex service periods] Implement and monitor HACCP and all health, safety, sanitation, and hygiene procedures, ensuring full compliance with international and brand standards Oversee purchasing, inventory, and proper storage of all pastry ingredients and supplies, optimizing cost, quality, and waste control] Collaborate closely with the Executive Chef, F&amp;B leadership, Banquet operations, and Marketing on concepts, promotions, photoshoots, and brand signature experiences. Represent the pastry department at management meetings and, when required, in front of VIP guests, media, and partners as a culinary ambassador for the hotel</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Diploma or degree in Culinary / Pastry Arts, Baking &amp; Pastry, or Hotel &amp; Restaurant Management from a recognized institution; advanced training in chocolate, sugar art, and modern pastry techniques is strongly preferred.</li><li>Minimum 8 – 10 years of professional pastry experience, including at least 3 – 5 years in a senior leadership role (Executive Pastry Chef / Head Pastry) within luxury or flagship 5 star hotels, resorts, or fine dining groups</li><li>Proven record managing multi outlet operations and high volume banqueting (conferences, weddings, VIP and royal events) alongside la carte and buffet services</li><li>Demonstrated excellence in: Classic and contemporary pastry and bakery Viennoiserie and artisan breads Chocolate tempering, bonbons, and high end chocolate décor Wedding cake design, cake décor and celebration cakes Modern, on trend plating and buffet presentation</li><li>Strong experience with Arabic, Mediterranean, Levantine, and international desserts, including Saudi and regional specialties, with the ability to adapt to local and global trends.</li><li>Solid expertise in food cost control, menu engineering, budgeting, waste management, and productivity optimization</li><li>Proven leadership capabilities: recruitment, training, performance management, coaching, scheduling, and succession planning for a diverse pastry brigade</li><li>Excellent communication and interpersonal skills; able to work collaboratively with culinary, F&amp;B, and service teams and to perform under pressure while maintaining flawless standards</li><li>HACCP / food safety certification and deep knowledge of international hygiene and safety regulations.</li><li>Fluent in English; additional languages are an advantage.</li><li>Well, presented, highly professional, and confident in guest facing and media situations</li></ul><p></p></section>

Job Title: Pastry Sous Chef Department: Culinary Reporting to: Executive Pastry Chef Location: The AMAALA Destination<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Pastry Sous Chef, you will assist the Executive Pastry Chef in overseeing the daily operations of the pastry culinary, ensuring the production of high-quality and consistent pastry products. You will supervise and lead the pastry team, guiding them in the preparation and presentation of a wide range of desserts, pastries, and baked goods. Your role will involve managing inventory, maintaining high standards of cleanliness and organization, and ensuring that all culinary activities align with the brand's goals of excellence. You will also play a key role in developing new pastry creations, training staff, and ensuring the smooth running of the pastry section in a high-pressure environment. <br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence. <br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Pastry Sous Chef, you will need to:Assist the Executive Pastry Chef in managing the daily operations of the pastry culinary, ensuring all baked goods, desserts, and pastries meet the highest standards. Supervise, train, and mentor the pastry team, ensuring they follow all procedures and standards for preparation, presentation, and service. Ensure the timely production of pastry items, maintaining consistency in both quality and quantity, and ensuring all products are prepared according to recipes. Collaborate with the Executive Pastry Chef to create new seasonal menus and innovative dessert offerings that enhance the guest experience. Monitor inventory levels of ingredients and supplies, ensuring proper stock rotation and timely ordering to avoid shortages. Maintain a clean, organized, and safe culinary environment, adhering to health and safety regulations and ensuring proper sanitation practices are followed. Ensure all pastry items are beautifully presented and delivered according to brand standards, maintaining consistency in appearance and taste. Work closely with the rest of the culinary team to ensure smooth operations and timely service during busy periods. Conduct quality control checks to ensure all pastry products are fresh, properly portioned, and meet the established standards for taste and appearance. Assist with cost control by minimizing food waste, portioning accurately, and tracking expenses in the pastry section. Perform any additional duties as required to ensure the smooth operation of the pastry culinary and contribute to the overall success of the culinary team. <br>In Return, What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

<h3 >About Nammos Resort Amaala and the Role</h3> <p >Nammos Resort Amaala, located in Triple Bay, Al Wajh, Tabuk, Saudi Arabia, is seeking a <strong >Pastry Sous Chef</strong>. This full-time position is part of an ultra-luxury hospitality destination, focusing on Mediterranean-inspired pastry within a high-profile culinary environment.</p> <h3 >Role Summary</h3> <p >The Pastry Sous Chef will work closely with the Executive Pastry Chef to manage the daily operations of the pastry kitchen. This role involves leading a culinary team and contributing to the development of dessert menus designed to meet the expectations of an elite global clientele.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead the daily operations of the pastry kitchen.</li> <li >Mentor and develop the pastry brigade.</li> <li >Design dessert menus for various dining experiences.</li> <li >Ensure consistent quality across all pastry offerings, from high-volume beach club service to exclusive fine-dining experiences.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Proven experience (5-10 years) as a Pastry Sous Chef or Junior Sous Chef in a luxury 5-star resort, Michelin-starred restaurant, or high-end international beach club.</li> <li >Demonstrated understanding of modern pastry techniques, artisanal chocolate work, and Mediterranean flavor profiles.</li> <li >Strong leadership capabilities with a genuine interest in training and developing junior talent.</li> <li >Ability to adapt and perform effectively in a dynamic luxury environment.</li> <li >Commitment to detail, aesthetics, and uncompromising quality standards.</li> </ul> <h3 >Work Environment</h3> <p >This full-time role is based at Nammos Resort Amaala in Al Wajh, Tabuk, Saudi Arabia. The work environment is characterized by a focus on ultra-luxury hospitality and high standards of culinary excellence, serving an elite global clientele.</p> <h3 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this position.</p>

Company Description Sofia’s Bistro is a neighborhood-focused restaurant that specializes in freshly made pizzas and classic bistro dishes. The bistro is committed to using quality ingredients and traditional preparation methods to deliver consistently flavorful meals. Team members work in a collaborative, guest-centered environment that values reliability, respect, and attention to detail. The kitchen emphasizes cleanliness, efficient service, and a welcoming atmosphere for both guests and staff. Role Description The Pizza Chef is responsible for preparing, cooking, and presenting a variety of pizzas and related menu items in accordance with Sofia’s Bistro recipes and standards. Day-to-day tasks include dough preparation, sauce and topping assembly, operating pizza ovens, monitoring cooking times and temperatures, and ensuring each pizza meets quality and presentation guidelines. The role also involves maintaining a clean and organized workstation, following food safety and hygiene procedures, managing ingredient rotation, and coordinating with other kitchen staff during busy service periods. This is a full-time, on-site role based in Jiddah, requiring evening, weekend, and holiday availability as needed. Qualifications Strong skills in Food Preparation and Cooking, with a focus on pizza-making techniques and consistency in taste and texture. Knowledge of Hygiene and basic Food & Beverage standards to ensure safe handling, storage, and preparation of ingredients. Ability to prepare and balance Sauces and toppings, including classic and specialty pizza combinations. Previous experience in a professional kitchen or pizzeria, preferably in a similar chef or cook position. Understanding of kitchen equipment operation and basic maintenance, including ovens and food prep tools. Ability to work efficiently under pressure, follow recipes accurately, and maintain high standards during peak hours. Good communication skills and a cooperative attitude for working with front-of-house and back-of-house teams. Willingness to learn, follow established procedures, and adhere to health and safety regulations; formal culinary training is an advantage but not required.

<div dir="rtl"><h3 >About the Role</h3> <p >TalentHub | تالنت هب is seeking an experienced <strong >Pastry Chef</strong> for a leading and fast-growing company in the premium pastry, chocolate, and confectionery industry. This full-time position is based in Riyadh, Saudi Arabia. The Pastry Chef will be responsible for leading daily pastry production, developing new products, maintaining consistent quality standards, and supervising the pastry team.</p> <h3 >Key Responsibilities</h3> <ul > <li >Plan and execute daily pastry and dessert production according to approved recipes and specifications.</li> <li >Develop new pastry and dessert products in line with market trends and customer preferences.</li> <li >Lead, supervise, and distribute tasks among the pastry team.</li> <li >Ensure consistency in taste, quality, texture, and presentation.</li> <li >Maintain high standards of food safety, hygiene, and quality.</li> <li >Monitor raw materials, storage, usage, and minimize production waste.</li> <li >Calculate product costs and support cost optimization.</li> <li >Ensure efficient production processes and adherence to company standards.</li> </ul> <h3 >Required Qualifications and Experience</h3> <ul > <li >Certified qualification in Pastry, Confectionery, Culinary Arts, or a related field.</li> <li >Minimum 5 years of experience in pastry production.</li> <li >Strong knowledge of pastry, desserts, baking, and chocolate techniques.</li> <li >Good understanding of HACCP and food safety standards.</li> <li >Strong experience in product costing and cost calculation.</li> </ul> <h3 >Essential Skills and Attributes</h3> <ul > <li >Experience using ERP systems.</li> <li >Advanced Microsoft Excel skills.</li> <li >Strong leadership, communication, and team management skills.</li> <li >Creative mindset with strong attention to detail.</li> </ul> <h3 >Application Information</h3> <p >This full-time position offers an opportunity to contribute to a dynamic team in Riyadh, Saudi Arabia. Qualified candidates are encouraged to apply.</p></div>

<p><br></p><p><b>Job Description</b></p><p>At SLS The Red Sea, we don t just create desserts; we create experiences. As a Pastry Chef , you will lead the pastry and bakery operations, bringing creativity, craftsmanship, and innovation to every culinary experience while upholding the highest standards of quality, consistency, and guest satisfaction. Working closely with the Chef de Cuisine and Executive Chef, you will oversee pastry and bakery production across the hotel s culinary outlets, from signature dining and in-room dining to banqueting and special events. You will play a key role in shaping the sweet side of SLS s culinary identity while leading, mentoring, and developing a talented pastry team. This is a hands-on leadership role that combines creativity, operational excellence, and strategic thinking, ensuring every pastry and dessert reflects the distinctive style, precision, and premium standards of SLS The Red Sea.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Lead daily pastry and bakery operations across restaurants, bars, in-room dining, banqueting, and special events.</li><li>Collaborate with the Chef de Cuisine and Executive Chef to develop innovative, seasonal, and sustainable pastry and dessert concepts across all outlets.</li><li>Ensure consistently high standards of preparation, presentation, flavor, and quality across all pastry and bakery products.</li><li>Drive creativity and innovation through menu development, emerging patisserie trends, guest feedback, and new culinary techniques.</li><li>Oversee recipe development and adherence, portion control, product consistency, and presentation in line with SLS brand standards.</li><li>Manage pastry production planning and ensure efficient execution across all outlets and service periods.</li><li>Monitor food costs, inventory, ordering, stock rotation, and resource utilization to support profitability and minimize waste.</li><li>Ensure pastry equipment and work areas are maintained in safe, clean, and operational condition, reporting any maintenance requirements promptly.</li><li>Lead, train, coach, and motivate the pastry team, fostering a positive, collaborative, and high-performance kitchen culture.</li><li>Support workforce planning, scheduling, task allocation, recruitment, onboarding, and performance development of pastry team members.</li><li>Maintain strict standards of hygiene, sanitation, food safety, and HACCP compliance in accordance with hotel policies and applicable local regulations.</li><li>Conduct regular inspections to ensure cleanliness, proper food storage, production standards, and operational readiness.</li><li>Collaborate closely with F&amp;B, Front of House, Banqueting, Events, and outlet teams to ensure seamless service delivery and consistent culinary standards.</li><li>Support special dietary requirements, personalized guest requests, and VIP experiences while maintaining the highest standards of quality and presentation.</li><li>Liaise with Purchasing and Stores to ensure the availability, quality, and specification compliance of pastry and bakery products and ingredients.</li><li>Maintain a strong and visible presence in the kitchen during service, providing guidance and support to the team when required.</li><li>Stay current with developments in pastry, bakery, dessert innovation, and luxury hospitality to continuously enhance the culinary offering.</li><li>Represent SLS The Red Sea through creativity, leadership, professionalism, and an unwavering commitment to culinary excellence and memorable guest experiences.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Degree or Diploma in Pastry Arts, Culinary Arts, or Culinary Management is preferred.</li><li>Minimum of 8 years of progressive experience in luxury hospitality, premium hotels, or high-end pastry and bakery operations.</li><li>Minimum of 2 years of experience in a leadership role, such as Pastry Sous Chef or above.</li><li>Proven expertise in advanced pastry techniques, bakery operations, dessert development, and culinary innovation.</li><li>Strong knowledge of food safety, HACCP standards, sanitation practices, and kitchen management systems.</li><li>Demonstrated ability to lead, develop, and inspire a diverse culinary team in a fast-paced environment.</li><li>Strong organizational and planning skills with exceptional attention to detail, quality, and deadlines.</li><li>Excellent understanding of food cost, inventory management, waste reduction, and resource optimization.</li><li>A creative and innovative mindset with a genuine passion for pastry, bakery, and delivering memorable guest experiences.</li><li>Strong communication, collaboration, and problem-solving skills.</li></ul>

We are looking for a skilled and passionate Chef de Partie – Pastry to join our kitchen team. The successful candidate will be responsible for preparing and producing a variety of pastries, desserts, and baked goods while maintaining high standards of quality, presentation, and hygiene.<br><br><br>Key Responsibilities <br><br><br> Manage the daily operations of the pastry section. <br> Prepare and produce pastries, desserts, cakes, breads, and other baked products. <br> Follow recipes and ensure consistent quality, taste, and presentation. <br> Prepare ingredients and mise en place for daily production and service. <br> Assist with developing and preparing new pastry and dessert items. <br> Ensure all products are presented to a high standard. <br> Monitor stock levels and inform the Sous Chef of any shortages. <br> Minimize food waste and ensure proper portion control. <br> Maintain cleanliness and organization of the pastry section. <br> Follow food safety, hygiene, and health & safety standards. <br> Supervise and support Demi Chefs and Commis Chefs within the pastry section. <br> Work closely with the Pastry Chef and wider kitchen team to ensure smooth service. <br> <br><br><br>Requirements<br><br><br> <br><br><br> Previous experience as a Chef de Partie – Pastry or in a similar pastry role. <br> Strong knowledge of pastry and baking techniques. <br> Experience preparing desserts, cakes, pastries, and baked goods. <br> Good understanding of food safety and hygiene standards. <br> Strong attention to detail and presentation. <br> Ability to work efficiently in a fast-paced kitchen. <br> Good communication and teamwork skills. <br> Culinary or pastry qualification is preferred. <br> <br>Key Skills <br><br><br> Pastry & baking techniques <br> Dessert preparation <br> Cake & pastry decoration <br> Food presentation <br> Kitchen organization <br> Teamwork & communication <br> Food safety & hygiene <br> Time management <br> Attention to detail<br><br>Skills: Previous experience as a Chef de Partie – Pastry or in a similar pastry role.<br><br>Strong knowledge of pastry and baking techniques.<br><br>Experience preparing desserts, cakes, pastries, and baked goods.<br><br>Good understanding of food safety and hygiene standards.<br><br>Strong attention to detail and presentation.<br><br>Ability to work efficiently in a fast-paced kitchen.<br><br>Good communication and teamwork skills.<br><br>Culinary or pastry qualification is preferred.<br>Key Skills<br><br>Pastry & baking techniques<br><br>Dessert preparation<br><br>Cake & pastry decoration<br><br>Food presentation<br><br>Kitchen organization<br><br>Teamwork & communication<br><br>Food safety & hygiene<br><br>Time management<br><br>Attention to detail

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 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.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>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.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>We are seeking a skilled and passionate Pizza Chef (Italian Pizzaiolo Style) to join our culinary team. The ideal candidate will have proven experience preparing authentic, high-quality Italian-style pizzas and a strong understanding of traditional pizza-making techniques. The Pizza Chef will be responsible for the complete pizza-making process, including dough preparation, fermentation, hand stretching, topping, baking, and finishing . The successful candidate will have excellent technical skills, strong attention to detail, and the ability to consistently produce exceptional pizzas in a fast-paced, premium restaurant environment.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Prepare and cook authentic Italian-style pizzas , including Neapolitan, Roman, or other regional styles</li><li>Mix and ferment fresh pizza dough daily using traditional methods</li><li>Operate and maintain wood-fired , gas , or stone ovens for optimal pizza cooking</li><li>Slice, prepare, and store fresh pizza toppings, sauces, and cheeses</li><li>Monitor oven temperature and cooking times to ensure pizzas are cooked evenly and to specification</li><li>Ensure food quality, presentation, and portion control standards are consistently met</li><li>Maintain cleanliness and organization of the pizza station and kitchen area</li><li>Comply with food safety, hygiene, and sanitation standards</li><li>Collaborate with kitchen staff and management to refine recipes and contribute to menu development</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Minimum 2 3 years' professional experience as a Pizza Chef, Pizzaiolo, or similar role.</li><li>Proven experience preparing Italian-style pizza in a professional restaurant or pizzeria.</li><li>Strong knowledge of traditional Italian pizza-making techniques.</li><li>Excellent understanding of dough hydration, fermentation, proofing, and temperature control .</li><li>Strong hand-stretching and dough-handling skills.</li><li>Experience working with professional pizza ovens.</li><li>Knowledge of Neapolitan-style pizza is highly desirable.</li><li>Knowledge of Italian ingredients and traditional flavour combinations.</li><li>Strong understanding of food safety and HACCP standards.</li><li>Ability to maintain consistency and quality during high-volume service.</li><li>Strong organisational and time-management skills.</li><li>Excellent attention to detail.</li><li>Ability to work effectively as part of a multicultural kitchen team.</li><li>Professional appearance, positive attitude, and strong work ethic.</li><li>Culinary qualification or formal pizzaiolo training is an advantage.</li></ul>

Join Red Sea Global Hospitality and become part of a team leading the change in responsible development and regenerative tourism.<br>Job Title: Pastry Demi Chef de Partie Department: Culinary Reporting to: Sous Chef<br>About UsWelcome to the next generation of hospitality excellence. At Red Sea Global Hospitality, we are committed to delivering exceptional guest experiences and creating an extraordinary work environment for our team members. Our ethos is deeply rooted in Respect, Responsibility, Passion, and Collaboration—values that guide us in our pursuit of operational brilliance, innovative guest service, and sustainable practices. Joining us means you will be part of a forward-thinking, pioneering organization, shaping the future of luxury hospitality, and contributing to the elevation of the Red Sea Global brand.<br>The Role As a Demi Chef de Partie, you will assist in the preparation and presentation of high-quality dishes in your assigned section of the culinary. You will work closely with the Chef de Partie and Sous Chef to ensure that culinary operations run smoothly and efficiently. You will be responsible for maintaining cleanliness and hygiene in your section, supporting junior team members, and ensuring that all food is prepared and presented according to Red Sea Global Hospitality’s standards.<br>At Red Sea Global Hospitality, we take pride in representing our resorts and the Kingdom of Saudi Arabia to visitors from around the globe. We uphold a values-led culture for both our guests and our colleagues, collaborating closely to deliver unparalleled service excellence.<br>Key Areas of Responsibilities:Please note that the responsibilities outlined below are not exhaustive. Red Sea Global Hospitality employees continuously innovate in caring for the needs of the business, their guests, and their colleagues. As a Demi Chef de Partie, you will need to:Assist in the preparation and cooking of food according to the specifications set by the Chef de Partie and Sous Chef. Ensure that all food is prepared and presented to the highest standard of quality, consistency, and taste. Support the Chef de Partie in managing and organizing your section in the culinary, ensuring a clean, efficient, and safe working environment. Help monitor stock levels and inventory for your section, ensuring that all ingredients are fresh and well-maintained. Maintain cleanliness and hygiene in your section, following all health and safety regulations. Assist in training and mentoring junior culinary team members to ensure high standards of performance. Ensure proper handling and storage of food, ingredients, and culinary equipment to avoid waste and prevent contamination. Collaborate with the rest of the culinary team to ensure efficient service and timely delivery of dishes. Participate in menu planning and contribute ideas to improve the variety and quality of dishes offered to guests. Perform any additional duties as required to ensure smooth and efficient culinary operations.<br>In Return,What We Offer Exciting opportunities for personal and professional development at all levels, featuring targeted development programs aimed at equipping you for your next career move. Competitive compensation package. Access to exclusive perks, complimentary nights, and benefits within Red Sea Global Hospitality. Health Insurance coverage whilst in service. A supportive and inclusive work environment that values diversity and collaboration. Employee Recognition Programs.<br><br>Accessibility and Adjustments We welcome all applicants and are keen to ensure our employees reflect the diversity of the Kingdom of Saudi Arabia and the communities we serve. We are committed to providing reasonable adjustments throughout our recruitment process and we’ll always endeavor to be as accommodating as possible. If you would like to discuss any specific requirements, please get in touch with us. Red Sea Global Hospitality is an equal opportunity employer committed to diversity and inclusion in the workplace. We encourage individuals from all backgrounds to apply.

<p>At SLS The Red Sea, we don t just create desserts; we create experiences. As a Pastry Chef , you will lead the pastry and bakery operations, bringing creativity, craftsmanship, and innovation to every culinary experience while upholding the highest standards of quality, consistency, and guest satisfaction. Working closely with the Chef de Cuisine and Executive Chef, you will oversee pastry and bakery production across the hotel s culinary outlets, from signature dining and in-room dining to banqueting and special events. You will play a key role in shaping the sweet side of SLS s culinary identity while leading, mentoring, and developing a talented pastry team. This is a hands-on leadership role that combines creativity, operational excellence, and strategic thinking, ensuring every pastry and dessert reflects the distinctive style, precision, and premium standards of SLS The Red Sea.</p><p>Key Responsibilities</p><ul><li>Lead daily pastry and bakery operations across restaurants, bars, in-room dining, banqueting, and special events.</li><li>Collaborate with the Chef de Cuisine and Executive Chef to develop innovative, seasonal, and sustainable pastry and dessert concepts across all outlets.</li><li>Ensure consistently high standards of preparation, presentation, flavor, and quality across all pastry and bakery products.</li><li>Drive creativity and innovation through menu development, emerging patisserie trends, guest feedback, and new culinary techniques.</li><li>Oversee recipe development and adherence, portion control, product consistency, and presentation in line with SLS brand standards.</li><li>Manage pastry production planning and ensure efficient execution across all outlets and service periods.</li><li>Monitor food costs, inventory, ordering, stock rotation, and resource utilization to support profitability and minimize waste.</li><li>Ensure pastry equipment and work areas are maintained in safe, clean, and operational condition, reporting any maintenance requirements promptly.</li><li>Lead, train, coach, and motivate the pastry team, fostering a positive, collaborative, and high-performance kitchen culture.</li><li>Support workforce planning, scheduling, task allocation, recruitment, onboarding, and performance development of pastry team members.</li><li>Maintain strict standards of hygiene, sanitation, food safety, and HACCP compliance in accordance with hotel policies and applicable local regulations.</li><li>Conduct regular inspections to ensure cleanliness, proper food storage, production standards, and operational readiness.</li><li>Collaborate closely with F&amp;B, Front of House, Banqueting, Events, and outlet teams to ensure seamless service delivery and consistent culinary standards.</li><li>Support special dietary requirements, personalized guest requests, and VIP experiences while maintaining the highest standards of quality and presentation.</li><li>Liaise with Purchasing and Stores to ensure the availability, quality, and specification compliance of pastry and bakery products and ingredients.</li><li>Maintain a strong and visible presence in the kitchen during service, providing guidance and support to the team when required.</li><li>Stay current with developments in pastry, bakery, dessert innovation, and luxury hospitality to continuously enhance the culinary offering.</li><li>Represent SLS The Red Sea through creativity, leadership, professionalism, and an unwavering commitment to culinary excellence and memorable guest experiences.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Degree or Diploma in Pastry Arts, Culinary Arts, or Culinary Management is preferred.</p><p>Minimum of 8 years of progressive experience in luxury hospitality, premium hotels, or high-end pastry and bakery operations.</p><p>Minimum of 2 years of experience in a leadership role, such as Pastry Sous Chef or above.</p><p>Proven expertise in advanced pastry techniques, bakery operations, dessert development, and culinary innovation.</p><p>Strong knowledge of food safety, HACCP standards, sanitation practices, and kitchen management systems.</p><p>Demonstrated ability to lead, develop, and inspire a diverse culinary team in a fast-paced environment.</p><p>Strong organizational and planning skills with exceptional attention to detail, quality, and deadlines.</p><p>Excellent understanding of food cost, inventory management, waste reduction, and resource optimization.</p><p>A creative and innovative mindset with a genuine passion for pastry, bakery, and delivering memorable guest experiences.</p><p>Strong communication, collaboration, and problem-solving skills.</p>

Radisson Hotel Group is one of the world's largest hotel groups with ten distinctive hotel brands, and more than 1,500 hotels in operation and under development in 95+ countries. The Group’s overarching brand promise is Every Moment Matters with a signature Yes I Can! service ethos.<br><br><br><br>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.<br><br><br><br>Job Description<br><br>We are currently seeking a Chef de Partie (Saudi) to join our vibrant team. At Radisson Hotel Group, we are in search of individuals who go beyond the resume – those with character, skills, talents, and a passion for creating memorable experiences.<br><br>As a Chef de Partie (Saudi), you infuse our culinary team with a fresh wave of creativity, an insatiable appetite for learning, and a burning passion for the artistry of gastronomy.<br><br>Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level. Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution. Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner. Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved. Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained. Builds and maintains effective working relationships whilst promoting the company culture and values. Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required. <br><br>Qualifications<br><br>Proven experience in a relevant role in a busy kitchen Strong culinary skills and knowledge of food safety and hygiene regulations Hands-on approach with a can-do work style. Commitment to delivering exceptional guest service with a passion for the hospitality industry. Ability to find creative solutions taking ownership for duties and tasks assigned. Personal integrity, with the ability to work in an environment that demands excellence. <br><br>Additional Information<br><br>Why Join Radisson Hotel Group? <br><br>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. <br><br>Build a Great Career - No matter your background or experience, we invest in your growth, learning, and career development—helping you reach your full potential. <br><br>Experience the Team Spirit - Join a workplace that’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. <br><br>Lead with Your Ambition - Your ideas, passion and drive matter! We empower you to make a difference—in hospitality, your community and beyond. <br><br>Enjoy Global & Local Perks - No matter where you’re located, you’ll enjoy exclusive global benefits - like special hotel rates for you and your loved ones at our hotels worldwide. Plus, you’ll have access to local perks and rewards tailored to your country, making your experience even more rewarding! <br><br>Join us in shaping the future of hospitality! If you’re ready to bring your talent, energy, and passion, we’d love to hear from you. <br><br>Apply now and let’s make every moment matter. <br><br>We welcome applicants from all backgrounds, abilities, and experiences. If you need any adjustments during the application process, please let us know.

<p><br></p><p>As Chef de Partie - Pastry, you will be responsible for the following duties:</p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements.</li><li>It is part of your role and your responsibility to fully support all learning and development activities. On The Job trainers and trainings. Group Training Technique trainers and trainings. Update and maintain a complete Training Matrix for your department. Update and maintain Job Description and Job Specification Matrix for your department.</li></ul><p>As Chef de Partie - Pastry, we expect from you:</p><ul><li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.</li><li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li><li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li><li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li><li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.</li><li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li><li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li><li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li><li>Support other outlets for any events if required.</li><li>Attend and participate in all required meetings as scheduled.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues. MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, with all rules, regulations, and other requirements.</li><li>It is part of your role and your responsibility to fully support all learning and development activities. On The Job trainers and trainings. Group Training Technique trainers and trainings. Update and maintain a complete Training Matrix for your department. Update and maintain Job Description and Job Specification Matrix for your department.</li><li>The Chef de Partie s mission is to take full responsibility for the food quality &amp; presentation of the corresponding kitchen and on demand to assist other areas of the culinary operation.</li><li>Supervise his kitchen section and cooperate with the other sections within the kitchen.</li><li>Responsible to comply at all times with the standard quality requirements, stock management and techniques.</li><li>Monitor and follow through on any requirements of VIP guests who are dining in the rooms as well as for special dietary requirements.</li><li>Facilitation and attending of daily shift briefings and attending monthly communication meetings within culinary outlet.</li><li>Effectively control cleanliness and maintenance of the kitchens and stewarding area at all times and support daily checks done by their supervisors.</li><li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li><li>Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.</li><li>Assist the Chef de Cuisine in other administrative matters for the outlet.</li><li>Support other outlets for any events if required.</li><li>Attend and participate in all required meetings as scheduled.</li></ul>

<h3 >About Nammos Resort Amaala and the Role</h3> <p >Nammos Resort Amaala, located in Triple Bay, Al Wajh, Tabuk, Saudi Arabia, is seeking a <strong >Pastry Sous Chef</strong>. This full-time position is part of an ultra-luxury hospitality destination, focusing on Mediterranean-inspired pastry within a high-profile culinary environment.</p> <h3 >Role Summary</h3> <p >The Pastry Sous Chef will work closely with the Executive Pastry Chef to manage the daily operations of the pastry kitchen. This role involves leading a culinary team and contributing to the development of dessert menus designed to meet the expectations of an elite global clientele.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead the daily operations of the pastry kitchen.</li> <li >Mentor and develop the pastry brigade.</li> <li >Design dessert menus for various dining experiences.</li> <li >Ensure consistent quality across all pastry offerings, from high-volume beach club service to exclusive fine-dining experiences.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Proven experience (5-10 years) as a Pastry Sous Chef or Junior Sous Chef in a luxury 5-star resort, Michelin-starred restaurant, or high-end international beach club.</li> <li >Demonstrated understanding of modern pastry techniques, artisanal chocolate work, and Mediterranean flavor profiles.</li> <li >Strong leadership capabilities with a genuine interest in training and developing junior talent.</li> <li >Ability to adapt and perform effectively in a dynamic luxury environment.</li> <li >Commitment to detail, aesthetics, and uncompromising quality standards.</li> </ul> <h3 >Work Environment</h3> <p >This full-time role is based at Nammos Resort Amaala in Al Wajh, Tabuk, Saudi Arabia. The work environment is characterized by a focus on ultra-luxury hospitality and high standards of culinary excellence, serving an elite global clientele.</p> <h3 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this position.</p>

<h3 >About the Role</h3> <p >Marriott International is seeking a <strong >Chef de Partie</strong> to join their team in Riyadh and Ad Dir'iyah. This full-time position involves preparing and cooking food according to established recipes and standards, ensuring quality and presentation. The role requires 2-5 years of relevant experience.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare special meals or substitute items as required.</li> <li >Regulate the temperature of cooking equipment such as ovens, broilers, grills, and roasters.</li> <li >Manage food thawing processes by pulling items from freezer storage to the refrigerator.</li> <li >Ensure proper portioning, arrangement, and garnishing of food items.</li> <li >Maintain accurate food logs and monitor the quality and quantity of prepared food.</li> <li >Communicate assistance needs during busy periods and inform the Chef of excess food items for daily specials.</li> <li >Inform Food &amp; Beverage service staff about menu specials and out-of-stock items.</li> <li >Prepare and cook food in adherence to recipes, quality standards, presentation standards, and food preparation checklists.</li> <li >Prepare cold food items.</li> <li >Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees, serving as a role model.</li> <li >Adhere to all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to management; complete all required safety training and certifications.</li> <li >Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.</li> <li >Anticipate and address guests’ service needs, communicating professionally.</li> <li >Develop and maintain positive working relationships with colleagues; support the team in achieving common goals; listen and respond appropriately to employee concerns.</li> <li >Ensure adherence to quality expectations and standards.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Physical Requirements</h3> <ul > <li >Ability to stand, sit, or walk for extended periods.</li> <li >Capability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Ability to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >2-5 years of experience in a culinary role.</li> <li >Demonstrated ability to prepare and cook food according to recipes and quality standards.</li> <li >Understanding of food safety and hygiene practices.</li> </ul> <h3 >About The Luxury Collection Hotels &amp; Resorts</h3> <p >The Luxury Collection Hotels &amp; Resorts, part of Marriott International, encompasses over 120 properties across more than 35 countries. With a heritage spanning over 100 years, originating from the Italian CIGA brand in 1906, The Luxury Collection focuses on delivering authentic experiences and creating lasting memories. Each hotel and resort is designed to reflect its locale's cultural charms and treasures. The brand seeks individuals who appreciate evocative storytelling, possess a passion for destination heritage, and are committed to delivering genuine, personalized, and anticipatory hospitality.</p> <h3 >Career at Marriott International</h3> <p >Joining The Luxury Collection means becoming part of Marriott International's portfolio of brands. Marriott International offers an environment where employees can perform their best work, pursue their purpose, belong to a global team, and develop professionally.</p>

Position Summary1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.<br>Reporting Structure1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.2. Subordinates – Confectioner and Assistant Pastry Chefs.<br>Key Responsibilities:Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards. Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations. Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements. Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.<br>Education/Experience/Qualifications:Valid STCW95 certification. Minimum of 4 years' experience in a similar position at an International 5-star establishment. Good knowledge of international cuisine. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Physically and medically fit.<br>Language requirements:Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

<p>At SLS The Red Sea, every dessert is an opportunity to inspire, surprise, and delight. As a Chef de Partie Pastry , you will play a key role in delivering exceptional pastry creations that reflect the creativity, precision, and premium standards of SLS. Working closely with the Pastry Chef and Pastry Sous Chef, you will take responsibility for the daily operations of your assigned pastry section, ensuring that all products are prepared, presented, and executed to the highest standards of quality and consistency. From daily mise en place and production to service and final presentation, your craftsmanship, attention to detail, and commitment to excellence will contribute to memorable dining experiences across SLS The Red Sea.</p><p><b><br></b></p><p><b>Key Responsibilities</b></p><ul><li>Prepare and execute pastry, bakery, and dessert items in accordance with established recipes, specifications, and quality standards.</li><li>Take responsibility for the daily operations of the assigned pastry section, ensuring efficient preparation and smooth service.</li><li>Complete daily mise en place and ensure the section is fully prepared, organized, clean, and adequately stocked before and throughout service.</li><li>Monitor the quality, freshness, consistency, and presentation of all products prepared within the assigned section.</li><li>Follow recipes, portion control guidelines, preparation methods, and presentation standards accurately.</li><li>Support the Pastry Chef and Pastry Sous Chef in delivering daily production, special requests, events, and outlet requirements.</li><li>Guide and support Commis and junior pastry team members, providing hands-on training and ensuring correct preparation methods are followed.</li><li>Maintain high standards of hygiene, cleanliness, and personal grooming in accordance with HACCP and food safety requirements.</li><li>Ensure proper handling, storage, labeling, and rotation of ingredients and finished products to maintain quality and minimize waste.</li><li>Monitor ingredient usage and communicate stock requirements, product shortages, or quality concerns to the Pastry Sous Chef.</li><li>Use pastry equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly.</li><li>Contribute to minimizing food waste through effective production planning, portion control, and efficient use of ingredients.</li><li>Maintain a clean, organized, and efficient workstation throughout preparation, service, and closing operations.</li><li>Participate in training and development opportunities to enhance pastry techniques, product knowledge, and culinary skills.</li><li>Work collaboratively with the wider culinary team to ensure consistent quality and seamless service across all relevant outlets.</li><li>Demonstrate professionalism, creativity, attention to detail, and a genuine passion for pastry while contributing to the high standards of SLS The Red Sea.</li></ul><p><strong>Desired Candidate Profile</strong></p>A Certificate or Diploma in Pastry Arts, Culinary Arts, or a related culinary field is preferred. Minimum of 2 3 years of relevant pastry experience, ideally within a 5-star hotel, luxury resort, or upscale dining environment. Strong knowledge of pastry techniques, dessert preparation, bakery fundamentals, and kitchen operations. Good understanding of food safety, hygiene practices, sanitation, and HACCP standards. Ability to organize and manage an assigned section effectively during busy service periods. Ability to guide and support junior team members while maintaining high standards of quality and consistency. Strong attention to detail, time-management, and organizational skills. Ability to work effectively as part of a diverse culinary team in a fast-paced environment. Passion for pastry, creativity, craftsmanship, and delivering memorable dining experiences.

Position Summary1. Responsible for delivering high quality, efficient, individualized and technically excellent pastry preparation in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.<br>Reporting Structure1. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef.2. Subordinates – Confectioner and Assistant Pastry Chefs.<br>Key Responsibilities:Supervise all pastry and bakery operations, ensuring the highest standards of product quality, consistency, presentation, and productivity for both guests and crew. Manage the preparation and production of pastries, desserts, bakery items, and specialty products for breakfast, lunch, afternoon tea, dinner, crew dining, and special events. Assist the Pastry Chef with menu planning, recipe development, maintenance of recipe manuals, and adherence to the company menu cycle. Coordinate and fulfill guest special requests, dietary requirements, allergies, intolerances, and ingredient restrictions while maintaining exceptional service standards. Organize daily pastry operations, including staff scheduling, station assignments, menu briefings, and ensuring all setups are completed on schedule. Monitor food preparation to ensure strict adherence to company recipes, production quantities, execution methods, taste standards, and presentation requirements. Conduct regular quality control through food inspections, tasting, and mise en place monitoring to ensure consistency across all pastry outlets. Prepare and oversee pastry displays, buffet showpieces, show plates, themed presentations, and support cooking demonstrations, guest chef programs, and pastry demonstrations. Coordinate daily operations with Restaurant Managers, Maîtres d’, and other departments to ensure seamless service delivery. Manage requisitions, inventory control, food forecasting, equipment inventories, and cost control measures while minimizing food waste and maximizing efficiency. Ensure proper food storage, handling, transportation, temperature monitoring, and record keeping in accordance with company procedures and Public Health standards. Lead and enforce sanitation, food safety, pest management, and Public Health compliance programs, ensuring readiness for all internal and external inspections. Maintain pastry facilities and equipment through proper use, preventative maintenance, repair reporting, and follow-up of maintenance requests. Train, mentor, supervise, and evaluate pastry team members, including onboarding new employees and conducting technical, service, sanitation, and Public Health training. Communicate performance expectations, maintain accurate training records, and foster continuous professional development within the pastry team. Promote a positive work environment through effective leadership, teamwork, confidentiality, professionalism, and collaboration with all departments onboard. Monitor guest satisfaction, proactively resolve service issues, respond to complaints, and ensure personalized hospitality and memorable guest experiences. Prepare operational reports, communicate significant issues and observations to the Pastry Chef and Executive Chef, and ensure timely follow-up on identified concerns. Enforce compliance with Company policies, Standard Operating Procedures, Code of Conduct, uniform standards, and grooming requirements. Perform any additional duties assigned by the Pastry Chef, Executive Chef, or management to support overall galley and vessel operations.<br>Education/Experience/Qualifications:Valid STCW95 certification. Minimum of 4 years' experience in a similar position at an International 5-star establishment. Good knowledge of international cuisine. Must display the ability to pay close attention to detail and desire to take pride in one’s work. Knowledge and experience of Public Health policies and procedures. Ability to read, interpret and demonstrate culinary fundamentals. Physically and medically fit.<br>Language requirements:Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Join us at Accor, where life pulses with passion!<br><br>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 common ambition: to keep innovating and challenging the status-quo.<br><br>By joining us, you will become a Heartist because hospitality is, first and foremost, a work of heart.<br><br>At Sofitel Shahd Al Madinah our Guests experience profound spiritual luxury, a few steps away from Al Masjid Al Nabawi. Our 5-star retreat, near one of Saudi Arabia's most sacred sites, seamlessly connects local traditions with elegant French hospitality.<br><br>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!<br><br>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.<br><br>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.<br><br>Hospitality is a work of heart,<br><br><br><br>Job Description<br><br>Production & Quality<br><br>Assist in the preparation of French pastries, cakes, tarts, viennoiseries, breads, chocolates, and specialty desserts. Ensure consistency, quality, and presentation of all pastry products. Follow standard recipes and portion controls. Participate in menu development and seasonal dessert promotions. Monitor product freshness and quality standards. Operations<br><br>Support the Pastry Chef in organizing daily pastry production. Assist in scheduling and coordinating pastry kitchen activities. Ensure all equipment is properly maintained and used safely. Monitor inventory levels and report shortages. Hygiene & Safety<br><br>Comply with HACCP, food safety, and hygiene regulations. Maintain cleanliness and organization of the pastry kitchen. Ensure proper storage and labeling of ingredients and finished products.<br><br>Qualifications<br><br>Diploma or Certificate in Pastry Arts, Culinary Arts, or a related field. Minimum 2-4 years of experience in pastry production, preferably in luxury hotels or French bakeries. Strong knowledge of French pastry techniques and desserts. Understanding of food safety and hygiene standards. Ability to work under pressure and meet production deadlines. Good communication and teamwork skills.