وظائف شيف حلويات - الاحساء السعودية

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.

<p><strong>Private Chef – Private Villa</strong></p><p> <strong>Location:</strong> Dammam, Eastern Province, Saudi Arabia</p><p> <strong>Salary:</strong> Up to SAR 2,700/month, depending on experience and skills</p><p> <strong>Working Hours:</strong> 8–10 hours per day</p><p><br></p><p>About the Role</p><p>We are looking for an experienced <strong>Private Chef</strong> to work in a private villa in Dammam, Saudi Arabia. The ideal candidate should have strong expertise in authentic cuisine and be comfortable preparing a variety of daily meals.</p><p><br></p><p>Key Responsibilities</p><ul><li>Prepare authentic meals according to the household's preferences.</li><li>Prepare Arabic cuisine.</li><li>Maintain high standards of food quality, hygiene, and kitchen cleanliness.</li><li>Manage daily meal preparation and kitchen activities efficiently.</li><li>Maintain a professional, respectful, and punctual approach.</li></ul><p><br></p><p>Requirements</p><ul><li>Proven experience as an Chef.</li><li>Strong knowledge of authentic cuisine.</li><li>Knowledge of Arabic cuisine is an advantage.</li><li>Previous experience working in a private household is preferred.</li><li>Good knowledge of kitchen hygiene and food safety.</li><li>Professional attitude, punctuality, and reliability.</li><li>Willingness to work 8–10 hours daily.</li></ul><p><br></p><p>How to Apply</p><p>Interested candidates can share their <strong>updated CV</strong> along with:</p><ul><li>Total years of experience</li><li>Previous employment details</li><li>Current employer</li><li>Availability / notice period</li><li>Relevant cooking experience</li><li>Photos or videos of cooking work, if available</li></ul><p><strong>Apply now if you have the required experience and are interested in working in a private villa in Dammam, Saudi Arabia.</strong></p>

‏⁦⁩نصائح: قدم ملخصًا للوظيفة وكيف يبدو النجاح في منصبك، وكيف تتناسب هذه الوظيفة مع المنظمة بشكل عام.⁦<br>⁩<br>⁦⁩المسؤوليات⁦⁩<br>⁦Prepare ingredients and dishes according to Ocean Restaurant’s recipes and quality standards. Assist the Chef de Partie in organizing the section and ensuring that orders are completed quickly and accurately. Check the quality, taste, and presentation of all dishes before service. Follow food safety, hygiene, and proper storage procedures at all times. Monitor the section’s inventory and report shortages or near-expiry items in advance. Keep the workstation and kitchen equipment clean and organized throughout the shift. Minimize food waste, follow approved portion sizes, and assist with inventory counts when required. Cooperate with the kitchen team and follow the chef’s instructions, especially during peak hours.<br>⁩⁦<br><br>⁦⁩المؤهلات⁦⁩<br>⁦Minimum of two years of experience in a professional kitchen, preferably in an Italian restaurant. Good knowledge of food preparation techniques, food safety, and hygiene standards. Ability to work quickly and accurately under pressure while handling multiple orders. Strong teamwork skills and the ability to follow the Chef de Partie’s instructions. Punctual, responsible, and attentive to detail. Ability to stand and work for long hours on a flexible shift schedule. A culinary or food safety qualification is preferred.

Company Description Mathaqat Foods Company operates a diverse portfolio of food and beverage concepts, ranging from quick service restaurants and catering to fine dining, high-end establishments. Guided by the belief that food is a universal culture and language, the company focuses on guest satisfaction, retention, and sustainable growth while introducing dynamic and profitable concepts in a fast-growing market. Mathaqat is committed to being the guests’ first choice by upholding high standards of service quality and protecting its reputation among guests, partners, competitors, and the wider community. While honoring tradition, the company embraces innovation to stay attractive and relevant to modern guests and partners. Its brands include Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.<br>Role Description The Sous Chef is a full-time, on-site role based in Al Khobar, supporting the Head Chef in managing daily kitchen operations. This role includes supervising kitchen staff, coordinating food preparation, and ensuring consistent quality and presentation across all menu items. The Sous Chef helps plan and execute menus, monitors food safety and hygiene standards, and manages inventory and ordering in alignment with cost and quality targets. Responsibilities also include training team members, maintaining a clean and efficient kitchen environment, and collaborating with management to introduce and refine culinary offerings that reflect Mathaqat’s brand standards.<br>Qualifications<br> Candidates should possess strong culinary skills, including expertise in food preparation, cooking techniques, and plating for both quick service and fine dining concepts. Candidates should possess kitchen management abilities, such as supervising staff, organizing workflows, and maintaining high standards of cleanliness and food safety. Candidates should possess menu and production planning skills, including recipe development, portion control, and experience managing inventory and food costs. Candidates should possess leadership and communication skills, with the ability to train team members, coordinate with front-of-house staff, and work effectively in a fast-paced environment. Relevant professional culinary training or certification is preferred, along with previous experience as a Sous Chef or senior line cook in restaurants or catering operations. Ability to work flexible hours, including evenings, weekends, and holidays, and a strong commitment to guest satisfaction and service quality.

Working location: Alkhubar city - Saudi Arabia<br>Benefits:<br>Total salary - 1500 SAR to 2000 SARFree accommodation Free transportation Medical insurance Monthly incentives Free air ticket every 2 years<br><br>Company Description Leopardo is a hospitality-focused organization dedicated to providing high-quality dining experiences in Al Khobar. The company values fresh ingredients, consistent flavors, and attentive service, aiming to create memorable meals for guests. Team members are encouraged to contribute ideas, uphold strong food safety standards, and support a collaborative kitchen environment. Leopardo invests in training and development to help culinary professionals grow their skills and advance in their careers. Role Description The Commis Chef at Leopardo is a full-time, on-site role based in Al Khobar. This role supports the kitchen team by preparing ingredients, assisting with cooking tasks, and ensuring dishes are presented according to restaurant standards. Daily responsibilities include following recipes, maintaining high hygiene and food safety practices, organizing workstations, and properly storing food items. The Commis Chef works closely with senior chefs, assists with stock rotation, helps with cleaning and equipment care, and contributes to a smooth and efficient kitchen operation. The position offers the opportunity to learn from experienced culinary professionals and develop skills in a structured, team-oriented environment. Qualifications Candidates should possess strong Food Preparation and basic Cooking skills. Candidates should possess solid Culinary Skills and an interest in learning new techniques. Candidates should possess thorough knowledge of Hygiene and food safety practices. Candidates should possess effective Communication skills for working within a kitchen team. Completion of a culinary course or relevant vocational training is beneficial. Previous experience in a professional kitchen or restaurant environment is an advantage. Ability to work flexible shifts, stand for extended periods, and handle a fast-paced environment. Strong attention to detail, reliability, and a positive, team-focused attitude.

Company Description Mathaqat Foods Company operates a diverse portfolio of quick service restaurants, catering services, and fine dining concepts, serving guests across high-end and casual settings. The company is committed to delivering consistent satisfaction, guest retention, and sustainable growth by introducing dynamic and profitable food concepts in a fast-evolving marketplace. Mathaqat focuses on maintaining high standards of service quality and nurturing strong relationships with guests, partners, and the wider community. While honoring culinary traditions, Mathaqat embraces innovation to remain competitive and appealing. Its brands include Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.<br>Role Description The Butcher Chef is a full-time, on-site role based in Al Khobar. This role is responsible for breaking down and portioning various cuts of meat and poultry, ensuring high-quality trimming, deboning, and preparation according to restaurant and catering specifications. Daily tasks include inspecting products for freshness, maintaining proper storage and labeling, and adhering to strict food safety and hygiene standards. The Butcher Chef collaborates with kitchen teams across Mathaqat brands to plan menus, forecast meat requirements, and minimize waste through efficient cutting and yield management. The role also involves cleaning and maintaining tools and workstations, following operational procedures, and supporting training of junior staff where needed.<br>Qualifications<br> Strong butchery skills, including meat cutting, deboning, trimming, and portioning across beef, lamb, poultry, and other proteins. Solid knowledge of food safety, HACCP principles, hygiene standards, and proper storage, handling, and labeling of meat products. Ability to plan production, manage inventory, and reduce waste through yield optimization and accurate forecasting. Experience working in high-volume kitchens, quick service restaurants, catering operations, or fine dining environments. Capability to operate and maintain knives, saws, grinders, and other butchery equipment safely and efficiently. Strong teamwork, communication, and coordination skills to work closely with chefs, kitchen staff, and procurement teams. Attention to detail, reliability, and ability to perform physically demanding tasks while standing for extended periods. Previous experience as a butcher, butcher chef, or similar role; vocational training or culinary certification is an advantage. Basic numeracy and record-keeping skills for weights, yields, and stock levels; ability to follow recipes and specifications. Willingness to work flexible hours, including weekends and evenings, according to operational needs.

Company Description Mathaqat Foods Company operates across quick service restaurants, catering, and fine dining concepts, offering guests a range of high-end culinary experiences. Guided by the belief that food is a unified culture and language, the company focuses on guest satisfaction, retention, and sustainable growth while introducing innovative and profitable concepts in a fast-evolving market. Mathaqat is committed to setting and maintaining high standards of service quality and protecting its strong reputation among guests, partners, and the wider community. While honoring culinary traditions, the company embraces modern trends to remain attractive and relevant. Its portfolio includes brands such as Lucas Pastaria, Jar Wared, Al Mokhayyam, Zafi, Qaf Catering Services, and Sports Hub.<br>Role Description The Head Chef – Lebanese Cuisine is a full-time, on-site role based in Al Khobar. The role involves planning and executing authentic Lebanese menus, overseeing food preparation and presentation, and ensuring consistent quality across all dishes. The Head Chef leads and trains kitchen staff, manages daily kitchen operations, and enforces food safety and hygiene standards. Responsibilities include inventory control, coordination with procurement for fresh ingredients, and cost management to maintain profitability. The Head Chef collaborates with management to develop seasonal menus, support catering and special events, and uphold Mathaqat’s standards of service and guest experience.<br>Qualifications<br> Strong expertise in Lebanese cuisine, including traditional recipes, ingredients, and contemporary adaptations. Proven experience in kitchen leadership, team supervision, and staff training in a high-volume or fine dining environment. Proficiency in menu planning, food costing, and portion control to balance quality and profitability. Solid knowledge of food safety, hygiene regulations, and best practices in commercial kitchens. Ability to maintain high culinary standards under pressure and manage multiple orders simultaneously. Excellent communication and collaboration skills to work effectively with front-of-house, management, and suppliers. Experience in catering operations and banquet or event menu execution is highly desirable. Diploma or degree in Culinary Arts or a related field preferred; equivalent professional experience considered. Flexibility to work shifts, weekends, and holidays as required by restaurant and catering operations. Prior experience in the Gulf region or multicultural environments is a plus.

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.<br><br>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.<br><br><br><br>Job Description<br><br>Mövenpick Hotel Al Khobar is looking for an experienced, hands-on, and highly organized Chief Steward to lead our Stewarding operation and ensure the highest standards of hygiene, sanitation, cleanliness, equipment readiness, cost control, sustainability, and operational excellence across all culinary and Food & Beverage areas.<br><br>This is a key leadership position reporting to the Executive Chef, with responsibility for the Stewarding team supporting our restaurants, kitchens, banqueting, catering, VIP events, and other F&B operations.<br><br>We are looking for a strong leader with an audit mindset, excellent attention to detail, and the ability to identify and resolve operational risks before they become food-safety or hygiene findings.<br><br>Key Responsibilities:<br><br>1. Leadership & Team Management<br><br>2. Hygiene, Sanitation & Food Safety<br><br>3. Audit Readiness & Preventive Control<br><br>4. Equipment & Maintenance<br><br>5. Inventory & Cost Control<br><br>6. F&B & Banqueting Operations<br><br>7. Waste Management & Sustainability<br><br>8. Documentation & Reporting<br><br>Key Competencies:<br><br>Leadership & Team Management<br><br>Ability to lead a multicultural team firmly, fairly, and professionally.<br><br>Audit Eye / Inspection Skills<br><br>Ability to identify hygiene, sanitation, equipment, pest, structural, and operational risks before an auditor does.<br><br>HACCP & Food Safety<br><br>Strong practical understanding of food safety, contamination prevention, sanitation, chemical control, and hygiene requirements.<br><br>Cleaning & Sanitation Expertise<br><br>Strong knowledge of cleaning methods, deep cleaning, sanitizing procedures, chemicals, and cleaning schedules.<br><br>Preventive Maintenance Awareness<br><br>Ability to recognize equipment and facility issues and proactively coordinate corrective action with Engineering.<br><br>Chemical Management<br><br>Knowledge of chemical dilution, labeling, storage, SDS, PPE, contact time, and sanitizer testing.<br><br>Equipment Knowledge<br><br>Good understanding of dishwashers, glasswashers, pot washers, waste equipment, kitchen equipment, and chemical dosing systems.<br><br>Problem Solving<br><br>Strong ability to identify root causes and implement permanent corrective actions.<br><br>Inventory & Stock Control<br><br>Strong knowledge of stock-taking, stock-on-hand management, ordering, consumption monitoring, and inventory reconciliation.<br><br>Breakage Control<br><br>Ability to monitor, reduce, record, and investigate crockery, glassware, cutlery, and equipment breakage.<br><br>Planning & Organization<br><br>Ability to prepare daily, weekly, and monthly cleaning programs and effectively allocate manpower.<br><br>Training & Coaching<br><br>Ability to train the team in hygiene, cleaning, chemicals, equipment operation, HACCP, PPE, and safe working practices.<br><br>Banquet & Event Management<br><br>Experience managing stewarding requirements for large-scale events, weddings, VIP functions, and high-volume operations.<br><br>F&B Outlet Management<br><br>Strong understanding of stewarding requirements across fine dining restaurants, bars/cafés, room service, kitchens, and banquet operations.<br><br>Waste Management & Sustainability<br><br>Knowledge of food-waste management, waste segregation, sustainability practices, GAIA 2, and Green Globe principles.<br><br><br><br>Qualifications<br><br>Minimum 2-3 years of progressive Stewarding experience in a luxury hotel, resort, or high-volume hospitality environment. Minimum 2 years in a supervisory or Chief Steward position preferred. Experience in large-scale banqueting and catering operations is highly desirable. Strong knowledge of HACCP, food safety, hygiene, sanitation, and chemical management. Proven experience leading and developing multicultural stewarding teams. Good knowledge of kitchen equipment, crockery, cutlery, glassware, and operating equipment. Strong experience in inventory, stock-taking, breakage control, and cost management. Experience working with Engineering on preventive and corrective maintenance. Knowledge of food-waste management and sustainability programs. Knowledge of Accor GAIA 2 and Green Globe is an advantage. Strong English communication skills; Arabic is an advantage. Good organizational, communication, and problem-solving skills. Ability to work under pressure in a fast-paced luxury hotel environment. Flexible to work shifts, weekends, public holidays, and large-scale events. Food Safety/HACCP certification is preferred. Physically fit and able to perform operational duties when required<br><br><br><br>Additional Information<br><br>Your team and working environment:<br><br>In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture<br><br>Note: Customization may be included for any specific local or legislative requirements, such as work permits

Le Café - JUNIOR SOUS CHEF PASTRY<br><br><em>Precision, patience, and a passion for pastry. Every detail shows on the plate.<br><br></em>LE CAFÉ LPM<br><br>A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.<br><br><strong>PROFILE<br><br></strong>Precise. Creative. Quietly excellent.<br><br><strong>ROLE<br><br></strong>You support the Head Pastry Chef in running the pastry section - maintaining quality, developing the team, and stepping up to lead when needed. You own daily production from viennoiserie to plated desserts, keeping it consistent, cost-aware, and true to Le Café LPM standards.<br><br><strong>Experience<br><br></strong><ul><li>3 -5 years of pastry experience, with at least 2-3 years as a Chef de Partie Pastry or senior pastry cook in a fine dining or upscale restaurant.</li><li>Strong knowledge of viennoiserie, doughs, creams, chocolate, fillings, shelf life, storage, and allergen controls.</li><li>English is a must. French or another European language, even better.<br><br><br></li></ul><strong>IMPACTS<br><br></strong><strong>Pastry Techniques: </strong>Classic and contemporary pastry techniques are your foundation - executed with precision, care, and a refined eye for presentation.<br><br><strong>Leadership: </strong>You participate in motivating and developing the pastry team, maintain discipline during service, and lead the section confidently when the Head Pastry Chef is absent.<br><br><strong>Production, Storage &amp; Shelf Life: </strong>You plan daily production, monitor shelf life, maintain FIFO and labelling, and ensure freezing and defrosting procedures are followed without exception.<br><br><strong>Hygiene &amp; Quality: </strong>Every item meets the standard for taste, texture, and presentation. The section is clean, safe, and compliant.<br><br><strong>Cost &amp; Inventory: </strong>You monitor stock, manage portion control, and reduce waste. You keep quality high without losing sight of cost.<br><br><em>This is a guide, not a ceiling. As Le Café LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you’ll bring the same care to everything you do.<br><br></em><strong>REPORT TO<br><br></strong>Head Chef / Head Pastry Chef<br><br><strong>DEPARTMENT<br><br></strong>Back of House

<strong>Le Café - SOUS CHEF PASTRY<br><br></strong><em>Precision, patience, and a passion for pastry. Every detail shows on the plate.<br><br></em><strong>LE CAFÉ LPM<br><br></strong>A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.<br><br><strong>PROFILE<br><br></strong>Precise. Creative. Quietly excellent.<br><br><strong>ROLE<br><br></strong>You support the Head Pastry Chef in running the pastry section - maintaining quality, developing the team, and stepping up to lead when needed. You own daily production from viennoiserie to plated desserts, keeping it consistent, cost-aware, and true to Le Café LPM standards.<br><br><strong>Experience<br><br></strong><ul><li> 5-7 years of pastry experience, with at least 2-3 years as a Sous Chef or senior pastry cook in a fine dining or upscale restaurant.</li><li> Strong knowledge of viennoiserie, doughs, creams, chocolate, fillings, shelf life, storage, and allergen controls.</li><li> English is a must. French or another European language, even better.<br><br><br></li></ul><strong>IMPACTS<br><br></strong>Pastry Techniques: Classic and contemporary pastry techniques are your foundation - executed with precision, care, and a refined eye for presentation.<br><br>Leadership: You motivate and develop the pastry team, maintain discipline during service, and lead the section confidently when the Head Pastry Chef is absent.<br><br>Production, Storage &amp; Shelf Life: You plan daily production, monitor shelf life, maintain FIFO and labelling, and ensure freezing and defrosting procedures are followed without exception.<br><br>Hygiene &amp; Quality: Every item meets the standard for taste, texture, and presentation. The section is clean, safe, and compliant.<br><br>Cost &amp; Inventory: You monitor stock, manage portion control, and reduce waste. You keep quality high without losing sight of cost.<br><br>This is a guide, not a ceiling. As Le Café LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you’ll bring the same care to everything you do.<br><br><strong>REPORT TO<br><br></strong>Head Chef / Head Pastry Chef

<strong>Join Our Food &amp; Beverage Team as a Pastry Chef at the First Vignette Collection in KSA!<br><br></strong>We are looking for a skilled, creative, professional, and passionate Pastry Chef to join the Food &amp; Beverage team at the First Vignette Collection in the Kingdom of Saudi Arabia (Carlton Al Moaibed Hotel).<br><br>The Pastry Chef is responsible for preparing and producing a variety of high-quality pastries, desserts, cakes, breads, and other bakery products while maintaining excellent standards of taste, presentation, consistency, and food safety.<br><br>If you are passionate about pastry and baking and enjoy working in a dynamic hospitality environment, we invite you to join our team.<br><br><strong>Primary Responsibilities:<br><br></strong><ul><li> Prepare and produce a variety of pastries, cakes, desserts, breads, and bakery products according to hotel recipes and standards.</li><li> Ensure all pastry and bakery products are prepared with high quality, consistency, and attractive presentation.</li><li> Prepare desserts and pastry items for restaurants, buffets, banquets, events, and other hotel functions.</li><li> Follow recipes, preparation methods, portion sizes, and presentation standards accurately.</li><li> Check the quality and freshness of all ingredients before use.</li><li> Measure and mix ingredients accurately according to recipes and production requirements.</li><li> Monitor baking times, temperatures, and cooking processes to ensure consistent results.</li><li> Prepare and decorate cakes, pastries, desserts, and other sweet products as required.</li><li> Maintain proper portion control and minimize food waste.</li><li> Ensure all pastry products are properly stored, labeled, covered, and handled according to food safety standards.</li><li> Follow all food safety, hygiene, and health &amp; safety procedures at all times.</li><li> Maintain cleanliness and organization of the pastry kitchen, workstations, equipment, and storage areas.</li><li> Check and maintain the condition of pastry equipment and report any issues to the Chef or Kitchen Management.</li><li> Monitor stock levels of pastry and bakery ingredients and inform the Chef or Sous Chef when replenishment is required.</li><li> Support the Executive Chef and Sous Chef with daily pastry and kitchen operations.</li><li> Coordinate with other kitchen sections to ensure timely preparation and smooth food service.</li><li> Assist with special events, celebrations, weddings, buffets, and hotel functions when required.</li><li> Support and guide Commis Chefs and junior pastry team members when required.</li><li> Assist with the development of new pastry items, desserts, and creative presentations.</li><li> Ensure all products meet the hotel's quality and presentation standards before being served.</li><li> Maintain a professional appearance and wear the hotel uniform correctly at all times.</li><li> Perform any additional duties assigned by the Executive Chef, Sous Chef, or Kitchen Management.<br><br></li></ul><strong>Requirements:<br><br></strong><ul><li> Previous experience as a Pastry Chef or in a similar pastry/bakery position is preferred.</li><li> Previous experience in a hotel, restaurant, bakery, or hospitality environment is an advantage.</li><li> Good knowledge of pastry, baking, desserts, cakes, and bakery production.</li><li> Good knowledge of food preparation, baking techniques, and pastry equipment.</li><li> Good knowledge of food safety and hygiene standards.</li><li> Strong attention to detail and commitment to product quality and presentation.</li><li> Creative approach to pastry and dessert preparation.</li><li> Ability to work efficiently in a fast-paced kitchen environment.</li><li> Good communication and teamwork skills.</li><li> Ability to work under pressure and manage multiple tasks during busy service periods.</li><li> Ability to follow recipes and production schedules accurately.</li><li> Flexibility to work shifts, including evenings, weekends, and public holidays.</li><li> Ability to stand and work for long periods during production and service.</li><li> Basic English communication skills are preferred.</li><li> Culinary or pastry qualification, diploma, or relevant professional training is an advantage<br><br></li></ul><strong>What You Can Expect from Us:<br><br></strong><strong>What You Can Expect From Us<br><br></strong>We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.<br><br>Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels &amp; Resorts provides equal employment opportunities to applicants and employees without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.<br><br>IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our my Wellbeing<br><br>framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.<br><br>So, join us and you’ll become part of our ever-growing global family.<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.<br><br>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

We are currently seeking an experienced and visionary <strong>Head Pastry Chef</strong> to lead the pastry and bakery operations of <strong>Le Café LPM Al Khobar</strong>.<br><br>This role is fundamental in shaping the identity of the concept through exceptional craftsmanship, precision, and innovation. We are looking for a leader who combines technical mastery with operational discipline and a refined creative vision.<br><br><strong>The Role<br><br></strong>As our Head Pastry Chef, you will oversee all pastry and bakery production, ensuring consistency, quality, and alignment with the Le Café LPM brand standards.<br><br>You will lead the pastry team, manage daily operations, and contribute strategically to menu development, product innovation, and cost control. Your leadership will directly influence guest satisfaction and commercial performance.<br><br><strong>Your Profile<br><br></strong><strong>Professional Experience<br><br></strong><ul><li>Minimum 5–8 years of professional pastry experience, including at least 2–3 years in a leadership role within a premium patisserie, fine dining restaurant, or upscale café concept.</li><li>Proven expertise in high-end pastry, viennoiserie, and baked goods, with strong attention to flavour balance, texture, and presentation.</li><li>Experience managing production planning in a fast-paced, high-volume environment.<br><br><br></li></ul><strong>Leadership &amp; Team Development<br><br></strong><ul><li>You lead and mentor your team with clarity, structure, and high performance standards.</li><li>You are confident in training, scheduling, and developing junior chefs while fostering a collaborative and disciplined kitchen culture.</li><li>You maintain composure and authority during peak production periods.<br><br><br></li></ul><strong>Menu Development &amp; Brand Alignment<br><br></strong><ul><li>You contribute to the creation and evolution of refined pastry and bakery menus aligned with the Le Café LPM identity.</li><li>You collaborate closely with senior culinary leadership on tastings, seasonal launches, and product innovation.</li><li>You stay informed of international pastry trends and apply them thoughtfully to enhance the concept.<br><br><br></li></ul><strong>Operational &amp; Financial Acumen<br><br></strong><ul><li>You actively manage food cost, portion control, and waste reduction to optimise profitability.</li><li>You oversee inventory, supplier coordination, and purchasing to maintain ingredient quality and operational efficiency.</li><li>You ensure production schedules are organised, structured, and aligned with daily business needs.<br><br><br></li></ul><strong>Quality &amp; Compliance<br><br></strong><ul><li>You maintain meticulous attention to detail across flavour, texture, and visual presentation.</li><li>You enforce strict adherence to food safety, hygiene, and local regulatory standards at all times.</li><li>You ensure the pastry section consistently meets brand and operational expectations.<br><br><br></li></ul><strong>What We Offer<br><br></strong>✨ Staff discounts at LPM Restaurants and sister companies.<br><br> A very attractive reward scheme program<br><br>️ 2 days off per week + 30 days annual leave<br><br> Comprehensive medical insurance.<br><br> A leadership role within an expanding international concept, with opportunities for future mobility and growth.

<strong>Le Café - SOUS CHEF BAKER<br><br></strong><em>Right hand to the Head Baker. The bakery runs because you make it run.<br><br></em><strong>LE CAFÉ LPM<br><br></strong>A casual neighbourhood destination where French Riviera spirit meets everyday city life. Good food, warm people, and the simple things done beautifully. Nothing overcomplicated. Everything just right.<br><br><strong>PROFILE<br><br></strong>Technically strong. Calm under pressure. Built to lead.<br><br><strong>ROLE<br><br></strong>You support the Head Chef in managing the bakery operations - overseeing preparation, quality, and the team across all production cycles. You are accountable for day-to-day discipline, daily bake schedules, production pace, food safety, and consistency. When the Head Baker is not there, you are.<br><br><strong>Experience<br><br></strong><ul><li>5-7 years of bakery or pastry experience, with at least 2-3 years as a Sous Chef Baker, Head Baker, or senior baker in a French artisan bakery, patisserie, or European all-day dining restaurant.</li><li>Deep knowledge of French and European baking techniques, including sourdough, viennoiserie, bread fermentation, and pastry fundamentals. Food safety certification, HACCP knowledge, and allergen awareness required.</li><li>English is a must. French or another European language, even better.<br><br><br></li></ul><strong>IMPACTS<br><br></strong><ul><li>Baking Techniques: French and European baking is your foundation - laminated doughs, natural fermentation, shaping, and baking - applied with precision and consistency across every loaf and pastry.</li><li>Leadership: You manage, motivate, and develop the bakery brigade. You maintain discipline and efficiency during early morning prep and peak production, stepping up to lead confidently in the Head Baker’s absence.</li><li>Production Leadership &amp; Pace: You oversee the bake schedule, manage production flow, communicate with FOH regarding fresh daily drops, and keep the bakery focused across all shifts - consistent from the first bake to the last.</li><li>Food Safety &amp; Quality: You own HACCP discipline, allergen control, temperature logs, and hygiene standards, and ensure every baked good meets the standard for taste, texture, crust, presentation, and consistency.</li><li>Cost Management: You assist with inventory, ingredient yield, waste reduction, and supplier liaison. You keep quality high and costs in check.<br><br><br></li></ul><em>This is a guide, not a ceiling. As Le Café LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you’ll bring the same care to everything you do.<br><br></em><strong>REPORT TO<br><br></strong>Head Chef<br><br><strong>DEPARTMENT<br><br></strong>Back of House / Bakery

<ul><li>Lead a specific station or section of the kitchen, ensuring consistent quality and timely execution of dishes.</li><li>Oversee the preparation and cooking of ingredients, adhering strictly to established recipes and presentation standards.</li><li>Mentor and train junior kitchen staff, fostering a collaborative and high-performance team environment.</li><li>Proactively identify and resolve any issues that arise during service to maintain smooth operations.</li><li>Implement and enforce all food safety regulations and company policies.</li><li>Assist with plating and presentation of dishes, ensuring visual appeal and adherence to brand standards.</li><li>Ensure all equipment in your section is clean, well-maintained, and functioning correctly.</li><li>Collaborate with the Sous Chef and Executive Chef on menu development and specials, contributing creative ideas.</li><li>Manage inventory for your station, accurately tracking stock levels and minimizing waste.</li><li>Maintain impeccable hygiene and sanitation standards in your station and throughout the kitchen.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Flexibility to work evenings, weekends, and holidays as required by the service schedule.</li><li>A keen eye for detail in both food preparation and presentation.</li><li>Exceptional communication and interpersonal skills for team collaboration.</li><li>Strong understanding of food safety principles and HACCP certification is a plus.</li><li>Proficiency in a specific cuisine or cooking technique relevant to the establishment (e.g., French, Italian, Pastry).</li><li>Minimum of 3-5 years of progressive experience in a high-volume restaurant or hotel kitchen.</li><li>Excellent knife skills and a mastery of various cooking methods.</li><li>Ability to work effectively under pressure in a fast-paced environment.</li></ul>