Chef Bakery Jobs in Saudi

We are looking for an experienced and creative Executive Pastry Chef with a minimum of 10 years of professional experience in pastry and bakery operations. The ideal candidate will have a strong background in developing innovative pastry and bakery concepts, creating menus, maintaining high quality standards, and leading pastry teams.<br>Key Responsibilities Lead and oversee all pastry and bakery operations, ensuring consistent quality and presentation. Create, develop, and continuously improve pastry and bakery menus in line with the brand concept and customer expectations. Develop new and innovative pastries, desserts, breads, cakes, and bakery products. Establish recipes, portion standards, presentation guidelines, and production specifications. Lead and mentor pastry chefs, bakers, and supporting kitchen staff. Ensure consistent taste, quality, freshness, and presentation across all products. Monitor food costs, portion control, wastage, and production efficiency. Work closely with the Executive Chef and F&B management on menu planning and product development. Research current pastry, bakery, and dessert trends and introduce new concepts where appropriate. Ensure compliance with food safety, hygiene, HACCP, and health regulations. Manage pastry and bakery production schedules according to business requirements. Coordinate with purchasing and suppliers to ensure the availability and quality of ingredients and materials. Conduct regular quality checks and maintain high standards across all pastry and bakery products. Train and develop team members to ensure strong technical skills and consistent execution.<br>Requirements Minimum 10 years of experience in pastry and bakery operations. Bachelor's Degree in related field Proven experience as an Executive Pastry Chef, Head Pastry Chef, or similar senior role. Strong expertise in pastry and bakery menu creation and development. Excellent knowledge of modern and classic pastry techniques. Experience in recipe development, costing, production planning, and quality control. Strong leadership and team-management skills. Creative approach with a strong eye for presentation and detail. Experience within high-end hospitality, luxury hotels, resorts, restaurants, or premium F&B concepts is preferred. Good knowledge of food safety and hygiene standards. Strong communication and organizational skills.<br>Key Competencies Pastry & Bakery Expertise Menu Development & Innovation Leadership & Team Management Recipe Development & Costing Quality & Presentation Food Safety & Hygiene Creativity & Product Development Production & Operational Management

KEY RESPONSIBILITIESEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the bread display in the various buffets. Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop. Ensures recipes/master list and yields are in accordance with the company’s standards. Completes the daily consumption re-cap as required by the Executive Chef. Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. Attends meetings, training activities, courses and all other work-related activities as required. Accountable for daily production recap. Accountable to coach and train all assigned team members. Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.<br>QUALIFICATIONS AND EDUCATIONMinimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Executive Chef – Central Kitchen | Artisan Bakery & Pastry | Riyadh, Saudi Arabia<br>A fast-growing Saudi specialty coffee and bakery group is building a new large-scale central kitchen in Riyadh, and is looking for an Executive Chef to lead it.<br>Every bakery and pastry item sold across the group's branches is produced in-house and distributed daily. The new facility is a purpose-built production kitchen of approximately 1,500 m², designed to support the group's continued expansion across the Kingdom.<br>This is a senior operational appointment. You will own the entire production operation, leading a team of around 40 chefs, pastry chefs and bakers, and reporting into senior management. What you will own<br>Daily production planning and scheduling across bakery, viennoiserie and pastry lines Product quality and consistency across every branch the kitchen supplies Food cost, yield management, wastage and margin Leadership, structure, recruitment and development of the production team HACCP implementation and full SFDA compliance Distribution readiness: packing, labelling, cold chain and dispatch New product development, engineered for consistent large-batch production<br>What we need:<br>Artisan bakery and pastry must be your craft. This is the single most important requirement. We are looking for someone whose technical foundation is genuinely artisanal: laminated doughs and viennoiserie, fermentation and sourdough, breads, cakes and patisserie made properly. You should be able to set, teach and defend those standards across a large production team. Candidates from industrial or heavily automated backgrounds, or whose experience is primarily savoury, will not be a fit for this role.<br>Large-scale central kitchen experience is essential. You will have run a central kitchen or commissary of comparable size to the new facility (1500 sqmt), producing centrally and distributing to a network of outlets. Experience of single-site production, however impressive, is not what this role requires.<br>You must already be operating at executive level. We need a proven leader of large production teams with genuine ownership of cost, quality and people. This is not a step up for a senior pastry chef.<br>Also required:<br>Demonstrable experience leading teams Strong commercial fluency: recipe costing, yield analysis, food cost and wastage control Working knowledge of HACCP and food safety compliance in a regulated environment Experience standardising product across a multi-site network<br>Location and relocation<br>The role is based in Riyadh, Saudi Arabia. Relocation is fully supported and candidates from outside the Kingdom are encouraged to apply.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Welcome to <strong>SLS The Red Sea</strong>, where bold creativity and unapologetic luxury come to life.</p><br><p>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.</p><br><p>The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.</p><br><p>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.</p><br><br>Job Description<br><br><p>At SLS The Red Sea, every baked creation is about craftsmanship, freshness, and attention to detail. As a <strong>Baker</strong>, you will be part of our culinary team, creating breads, pastries, and specialty baked goods that bring quality and character to every guest experience.</p><br><p>Working closely with the Head Baker and culinary team, you will support daily bakery production while maintaining consistency, presentation, and the highest standards of food safety and hygiene.</p><br><p><strong>Key Responsibilities</strong></p><br><ul><li>Prepare, bake, and present a variety of breads, pastries, and bakery items according to SLS standards.</li><li>Support daily bakery production, including dough preparation, proofing, baking, and finishing.</li><li>Follow recipes, portion standards, and production guidelines to ensure consistency and minimize waste.</li><li>Maintain proper mise en place and ensure bakery items are prepared on time for daily service.</li><li>Monitor product freshness, quality, presentation, and proper storage.</li><li>Follow correct food handling, labeling, storage, and stock rotation procedures.</li><li>Maintain cleanliness and organization of the bakery workspace, equipment, and tools.</li><li>Follow HACCP, food safety, hygiene, and sanitation requirements at all times.</li><li>Work closely with the Head Baker and culinary team to support smooth daily operations.</li><li>Participate in training and development to continuously improve bakery skills and product knowledge.</li><li>Support the wider kitchen operation when required and contribute to a positive team environment.</li></ul><br>Qualifications<br><br><ul><li>Culinary or professional baking qualification is preferred.</li><li>Minimum <strong>1–2 years of experience in bakery or kitchen operations</strong>, preferably within a 4 or 5-star hotel, luxury resort, or similar hospitality environment.</li><li>Good understanding of basic baking techniques, dough preparation, and bakery production.</li><li>Basic knowledge of food safety, hygiene, and HACCP standards.</li><li>Strong attention to detail with a focus on quality and consistency.</li><li>Good teamwork, organization, and time-management skills.</li><li>Willingness to learn and develop within the culinary profession.</li><li>Flexible and able to work different shifts, including weekends and holidays.</li><li>Passion for baking, quality, and creating memorable guest experiences.</li></ul> </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"> 1+ 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>

Company Description<br><br>Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.<br><br>Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.<br><br>The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.<br><br>More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.<br><br>Job Description<br><br>At SLS The Red Sea, every baked creation is about craftsmanship, freshness, and attention to detail. As a Baker, you will be part of our culinary team, creating breads, pastries, and specialty baked goods that bring quality and character to every guest experience.<br><br>Working closely with the Head Baker and culinary team, you will support daily bakery production while maintaining consistency, presentation, and the highest standards of food safety and hygiene.<br><br>Key Responsibilities<br><br>Prepare, bake, and present a variety of breads, pastries, and bakery items according to SLS standards. Support daily bakery production, including dough preparation, proofing, baking, and finishing. Follow recipes, portion standards, and production guidelines to ensure consistency and minimize waste. Maintain proper mise en place and ensure bakery items are prepared on time for daily service. Monitor product freshness, quality, presentation, and proper storage. Follow correct food handling, labeling, storage, and stock rotation procedures. Maintain cleanliness and organization of the bakery workspace, equipment, and tools. Follow HACCP, food safety, hygiene, and sanitation requirements at all times. Work closely with the Head Baker and culinary team to support smooth daily operations. Participate in training and development to continuously improve bakery skills and product knowledge. Support the wider kitchen operation when required and contribute to a positive team environment.<br><br>Qualifications<br><br>Culinary or professional baking qualification is preferred. Minimum 1–2 years of experience in bakery or kitchen operations, preferably within a 4 or 5-star hotel, luxury resort, or similar hospitality environment. Good understanding of basic baking techniques, dough preparation, and bakery production. Basic knowledge of food safety, hygiene, and HACCP standards. Strong attention to detail with a focus on quality and consistency. Good teamwork, organization, and time-management skills. Willingness to learn and develop within the culinary profession. Flexible and able to work different shifts, including weekends and holidays. Passion for baking, quality, and creating memorable guest experiences.

نبحث عن شيف بيكري مبدع وشغوف للانضمام إلى فريقنا والمساهمة في تقديم تجربة حلويات استثنائية لعملائنا. ستكون مسؤولاً عن إعداد مجموعة متنوعة من المخبوزات والحلويات الطازجة واللذيذة مع الحفاظ على أعلى معايير الجودة والنظافة. إذا كنت تمتلك خبرة في فنون الخبز والحلويات وتتطلع إلى بيئة عمل محفزة، فإننا ندعوك للتقديم.<br><br>**المهام والمسؤوليات:**<br><br>* إعداد وتزيين الكيك، والمعجنات، والخبز، والحلويات المتنوعة.<br>* ضمان جودة المكونات والمحافظة على مخزون المواد الخام.<br>* الابتكار وتطوير وصفات جديدة لمواكبة أحدث اتجاهات الحلويات.<br>* الحفاظ على بيئة عمل نظيفة ومنظمة وفقاً لمعايير السلامة الغذائية.

<p>Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section. Participate in food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products. Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues. Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods. Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards. Assist the Chef P tissier in ensuring production levels are consistent with the operational requirements of the hotel. Assist with the preparation of requisitions and ensure required ingredients and materials are available for production. Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation. Assist in preparing decorative centerpieces and pastry displays when required. Ensure portion control standards are consistently followed. Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner. Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed. Maintain the Pastry section in a clean, organized, and orderly condition at all times. Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition. Follow the Clean as You Go method of working throughout all production activities. Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients. Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness. Comply with the hotel's health and safety policies and procedures. Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef. Read and take appropriate action on instructions and reports relating to the Pastry section. Assist the Chef P tissier in the performance of assigned duties and responsibilities. Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors. Attend training and development programs as assigned by management or the Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Perform related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred. Knowledge of pastry production, baking techniques, desserts, and pastry presentation. Knowledge of recipes, production procedures, portion control, and food presentation standards. Knowledge of food hygiene, sanitation, and food safety practices. Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly. Ability to follow instructions and established recipes accurately. Ability to work efficiently in a high-volume kitchen environment. Culinary, pastry, or bakery training or certification is preferred. Previous luxury hotel or resort experience is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work effectively under pressure while maintaining quality and consistency. Professional appearance and excellent personal hygiene are required at all times. Strong commitment to cleanliness, food safety, and the highest standards of pastry production. Willingness to continuously learn and develop pastry knowledge and technical skills. Ability to support special projects and additional operational requirements as assigned by management.</p><p>Understanding of ultra-luxury guest expectations and brand alignment. Experience in project coordination, scheduling, and document control during pre-opening stages. Experience in Pre- Opening is a plus. Regional Experience is a must. A proactive, anticipatory approach with a strong sense of ownership and accountability. Impeccable grooming and personal presentation aligned with luxury standards.</p>

<p><br></p><p>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. Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information. To carry out any additional duties requested by management, related to hotel operational activities Follow the principle of the 5Ps Proper Planning Prevents Poor Performance at all times and for all activities.</p><p>As Pastry Sous Chef, we expect from you:</p><ul><li>Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, Mosaic, Mandarin Cake Shop ) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li><li>Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency.</li><li>Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue generating opportunities in line with market demands.</li><li>Assist the Restaurant Manager where possible to accommodate special request as required including dietary requirements.</li><li>Assist the Executive Pastry Chef to ensure the recipe costings for Pastry are up to date and in line with selling prices.</li><li>Support Banquet if required for any events or outside catering events with manpower or with actual pastries dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that all Pastries are in line or ahead with international standards.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><ul><li>Assisting the Executive Pastry Chef to oversee all operational and administrative aspects of the Main Pastry production kitchens (including Banquet, In-Room Dining, Mosaic, Mandarin Cake Shop ) as appropriate and be able to prioritise the required level of engagement in all areas depending on business volumes and other related parameters.</li><li>Create and maintain a great synergy between Outlets and Main Production Pastry and Bakery kitchen and any related outlets kitchen to assure maximum efficiency.</li><li>Assist the Executive Pastry Chef to plan menus, prices and promotional events for the Banquet and all restaurants in order to maximize revenue generating opportunities in line with market demands.</li><li>Assist the Restaurant Manager where possible to accommodate special request as required including dietary requirements.</li><li>Assist the Executive Pastry Chef to ensure the recipe costings for Pastry are up to date and in line with selling prices.</li><li>Support Banquet if required for any events or outside catering events with manpower or with actual pastries dishes as requested.</li><li>To be updated with the latest food trends in the Food &amp; Beverage industry to ensure that all Pastries are in line or ahead with international standards.</li></ul>

<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>

<p><br></p><p>About the job</p><p>Based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department in Riyadh, the Chef de Partie - Bakery is responsible for overseeing the daily operations of the bakery section, ensuring the consistent production of high-quality breads, pastries, desserts, and baked goods in accordance with Mandarin Oriental standards. The role supports the Chef de Cuisine in maintaining food quality, hygiene, food safety, inventory control, team development, and exceptional guest satisfaction while ensuring efficient and sustainable bakery operations.</p><p>As Chef de Partie - Bakery, 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.</li><li>Hold monthly meetings with all colleagues to assure they have a forum to voice any concerns or challenges and share departmental and hotel information.</li><li>You shall take all reasonable steps to safeguard stored information, and not divulge or otherwise transfer any personal data concerning the guests, customers or colleagues, or any confidential information concerning the hotel unless with the appropriate authority.</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></ul><p>As Chef de Partie - Bakery, we expect from you:</p><ul><li>Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.</li><li>Ensure that the dishes are prepared in the most authentic way as standards set and agreed by the Chef de Cuisine.</li><li>Assist Chef de Cuisine to ensure the food safety related administration are compliance with the standard and being followed accordingly.</li><li>Support other outlets for any events if required.</li><li>Attend and participate in all required meetings as scheduled.</li><li>Perform any other reasonable duties as required by the Chef de Cuisine.</li></ul><p><br></p><p><strong>Desired Candidate Profile</strong></p><p>We invite you to become a fan of the exceptional. Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognised for creating some of the world s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.</p><p>Mandarin Oriental Al Faisaliah Riyadh Located in the heart of the city and setting new standards for luxury, Al Faisaliah Hotel is one of the most sought-after addresses in Saudi Arabia. Its timeless elegance, central location and panoramic views are complemented by Mandarin Oriental s signature service to ensure a truly unforgettable Arabian experience.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Description<br></span><p>We are Sisco Jobs, a recruitment consultancy based in Trichy, Tamil Nadu. We are hiring on behalf of our client for the position of <b>CDP – Bakery/Pastry in Saudi Arabia</b>. Our client is seeking skilled, motivated professionals with strong bakery and pastry expertise. If you meet the requirements below, apply early as positions are limited.<br></p><br>Key Responsibilities<br><ul><li>Prepare and produce bakery and pastry products according to established recipes and quality standards.<br></li><li>Manage assigned bakery/pastry station and ensure smooth daily production.<br></li><li>Prepare breads, pastries, desserts, cakes, fillings, creams, and related products.<br></li><li>Maintain consistency in taste, presentation, portioning, and product quality.<br></li><li>Monitor ingredients and coordinate stock requirements to minimize wastage.<br></li><li>Follow food hygiene, sanitation, storage, and kitchen safety procedures.<br></li><li>Maintain bakery equipment and work areas in clean and operational condition.<br></li><li>Coordinate with senior chefs and kitchen colleagues to meet production requirements.<br></li></ul>Required Skills<br><ol><li><b>Bakery Production:</b> Practical knowledge of professional bakery preparation and production.<br></li><li><b>Pastry Preparation:</b> Ability to prepare pastries, desserts, creams, fillings, and related products.<br></li><li><b>Baking Techniques:</b> Understanding of mixing, proofing, baking temperatures, timing, and finishing.<br></li><li><b>Food Safety:</b> Knowledge of professional hygiene, food handling, and sanitation practices.<br></li><li><b>Quality Control:</b> Ability to maintain consistent taste, appearance, portion size, and presentation.<br></li></ol>Preferred Skills<br><ul><li>Cake decoration and dessert presentation<br></li><li>High-volume bakery/pastry production experience<br></li><li>Inventory and ingredient-wastage control<br></li></ul>Work Experience Requirements<br><p>Experience was not specified. <b>Typical for a CDP – Bakery/Pastry role:</b> approximately 2–5 years of relevant professional bakery/pastry experience, preferably in hotels, restaurants, catering operations, or commercial kitchens.<br></p><br>Education<br><ul><li><b>Minimum:</b> Typical — Diploma/Certificate in Bakery, Pastry, Culinary Arts, or Hotel Management<br></li><li><b>Preferred:</b> Specialized Bakery &amp; Pastry qualification<br></li><li><b>Additional:</b> Food Safety/Hygiene certification preferred<br></li></ul>Contact Number - 9786888866 <br><br><br> </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"> 2+ 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>

<h3 >About the Role</h3> <p >Forty *** is seeking a <strong >Pastry Chef</strong> to join our team in Al Madinah Al Munawwarah, Al Madinah. This full-time role focuses on the preparation and production of a diverse range of Western desserts suitable for coffee shops, ensuring high standards of quality and consistency. The Pastry Chef will be instrumental in developing new dessert offerings that align with brand identity and market trends.</p> <h3 >Key Responsibilities</h3> <ul > <li >Prepare and produce a variety of Western desserts, including Cheesecake, Tiramisu, Brownies, Cookies, Cakes, Tarts, and Mousse, according to approved recipes and standards.</li> <li >Ensure consistency in taste, texture, presentation, and portion size across all products.</li> <li >Develop new dessert recipes and products that align with the brand identity and market trends.</li> <li >Conduct product trials and improve recipes before final approval.</li> <li >Follow standardized recipes, preparation methods, and production procedures.</li> <li >Monitor the quality of raw materials and ensure proper storage and usage.</li> <li >Plan daily production quantities based on branch requirements while minimizing waste.</li> <li >Assist in monitoring Food Cost and controlling production waste.</li> <li >Maintain cleanliness and organization of the work area and comply with food safety standards.</li> <li >Train and supervise pastry assistants and team members when required.</li> <li >Coordinate with Operations and branch teams to ensure product availability and consistent quality.</li> <li >Monitor pastry equipment and ensure proper usage, cleanliness, and maintenance.</li> </ul> <h3 >Required Qualifications and Experience</h3> <ul > <li >Minimum of <strong >4 years of experience</strong> in Western pastry and dessert preparation.</li> <li >Previous experience in coffee shops, restaurants, hotels, or pastry production facilities.</li> <li >Strong knowledge of Western desserts and standardized recipe preparation.</li> <li >Experience in high-volume commercial dessert production while maintaining consistent quality.</li> <li >Ability to develop new recipes and products suitable for the coffee shop market.</li> <li >Good knowledge of Food Cost and Waste Control principles.</li> <li >Good understanding of food hygiene and safety standards; Food Safety / HACCP certification is an advantage.</li> <li >Culinary or Pastry Arts certification is an advantage.</li> <li >Experience in coffee shop dessert product development and dessert menu creation is preferred.</li> </ul> <h3 >Skills and Attributes</h3> <ul > <li >Ability to work effectively under pressure and meet production schedules.</li> <li >Strong attention to detail and presentation.</li> <li >Ability to work effectively within a team and coordinate with Operations and Production departments.</li> </ul> <h3 >Work Environment</h3> <p >This is a <strong >full-time</strong> position based in Al Madinah Al Munawwarah, Al Madinah. The role requires coordination with various teams to ensure seamless production and delivery of high-quality pastry items.</p> <h3 >Application Process</h3> <p >Qualified candidates are invited to submit their application for this role. Salary details will be discussed during the interview process.</p>

<p><b><br></b></p><p><b>Job Description&nbsp;</b></p><p><br></p><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>Key Responsibilities Prepare and execute pastry, bakery, and dessert items in accordance with established recipes, specifications, and quality standards. Take responsibility for the daily operations of the assigned pastry section, ensuring efficient preparation and smooth service. Complete daily mise en place and ensure the section is fully prepared, organized, clean, and adequately stocked before and throughout service. Monitor the quality, freshness, consistency, and presentation of all products prepared within the assigned section. Follow recipes, portion control guidelines, preparation methods, and presentation standards accurately. Support the Pastry Chef and Pastry Sous Chef in delivering daily production, special requests, events, and outlet requirements. Guide and support Commis and junior pastry team members, providing hands-on training and ensuring correct preparation methods are followed. Maintain high standards of hygiene, cleanliness, and personal grooming in accordance with HACCP and food safety requirements. Ensure proper handling, storage, labeling, and rotation of ingredients and finished products to maintain quality and minimize waste. Monitor ingredient usage and communicate stock requirements, product shortages, or quality concerns to the Pastry Sous Chef. Use pastry equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly. Contribute to minimizing food waste through effective production planning, portion control, and efficient use of ingredients. Maintain a clean, organized, and efficient workstation throughout preparation, service, and closing operations. Participate in training and development opportunities to enhance pastry techniques, product knowledge, and culinary skills. Work collaboratively with the wider culinary team to ensure consistent quality and seamless service across all relevant outlets. Demonstrate professionalism, creativity, attention to detail, and a genuine passion for pastry while contributing to the high standards of SLS The Red Sea.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications 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.</p>

<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.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>As Chef de Partie Bakery, I will fully comprehend the vision of Six Senses Southern Dunes, The Red Sea to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. </p><br><p>Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.</p><br><p><strong>Duties and Responsibilities&nbsp;</strong>&nbsp;</p><br><p>As Chef de Partie, I will assume full responsibility for the efficient operation in the following: </p><br><ul><li>Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. </li><li>Assume 100% responsibility for quality of products served. </li><li>Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. </li><li>Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. </li><li>Follows proper plate presentation and garnish set up for all dishes. </li><li>Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability. </li><li>Records guest complaints, requests and solutions and reports them to the Executive Chef or Executive Sous Chef. </li><li>Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. </li><li>Ensures all equipment and working area are kept clean and in good working condition.</li><li>Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded. </li><li>Strictly adhere to LQA standards and guest comments. </li></ul><p><strong>Qualifications</strong></p><br><ul><li>To execute the position of Chef de Partie Bakery, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:</li><li>High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.</li><li>Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.</li><li>Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.</li><li>Fluent in English; I understand that additional languages are preferred. </li></ul><p>The above is intended to provide an overview of the role and responsibilities for a Chef de Partie Bakery at Six Senses Southern Dunes, The Red Sea It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.</p><br><p>Six Senses Southern Dunes, The Red Sea is an equal opportunity employer. This policy applies to all terms and conditions of employment.&nbsp;</p><br><br>At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey? </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"> 2+ 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>

<h3 >Pastry Chef Opportunity at IHG Hotels &amp; Resorts</h3> <p >IHG Hotels &amp; Resorts is seeking a dedicated Pastry Chef to join our team in Riyadh, Saudi Arabia. This full-time role is crucial for delivering exceptional culinary experiences, where every dish contributes to lasting guest memories. We are looking for a professional with 0-1 years of experience who is passionate about presentation, dedicated to flavor, and committed to maintaining high standards from preparation to service.</p> <h3 >Core Culinary Responsibilities</h3> <p >The Pastry Chef will be responsible for the preparation and presentation of a diverse range of baked goods and desserts, ensuring quality and consistency. Key duties include:</p> <ul > <li >Preparing and presenting various baked pastries, including chou pastry dishes, gateau pithiviers, and sweet pate dishes, as well as savory products from chou, short, and puff pastry.</li> <li >Creating yeast-raised pastries such as croissants, brioche, kuchen, Danish pastries, savarins, and babas.</li> <li >Developing and presenting items suitable for afternoon tea, including flans and pies.</li> <li >Preparing a variety of desserts, encompassing frozen, hot, cold, and specialty options.</li> <li >Crafting traditional gateaux, tortes, and cakes, including finishing, decorating, and preparing them for service. This also involves designing, covering, and decorating cakes for festive occasions and preparing a range of cheesecakes.</li> <li >Executing marzipan work, including modeling, creating molded flowers and figures, and manipulating marzipan to cover cakes.</li> <li >Preparing a range of petits fours secs and petits fours glaces.</li> <li >Maintaining stringent hygienic standards and practices within the kitchen, including personal hygiene, cleaning the kitchen area, and sanitizing equipment.</li> </ul> <h3 >Team Leadership and Financial Oversight</h3> <p >In addition to culinary duties, this role involves contributing to team development and departmental financial management. Responsibilities include:</p> <ul > <li >Assisting superiors and the Human Resource Manager in planning future staffing needs and recruiting new staff in line with company guidelines.</li> <li >Preparing and administering detailed induction programs for new team members.</li> <li >Supporting the maintenance of comprehensive, current, and guest-focused departmental standards and procedures, overseeing their implementation.</li> <li >Ensuring training needs analysis for kitchen staff is conducted, and appropriate training programs are designed and implemented.</li> <li >Providing input for probation and formal performance appraisal discussions, offering constructive feedback to enhance performance.</li> <li >Coaching, counseling, and disciplining staff as needed, while maintaining regular communication and good relations.</li> <li >Assisting in coordinating the preparation of the departmental annual budget and controlling/monitoring departmental costs to ensure performance against budget.</li> </ul> <h3 >Candidate Requirements</h3> <p >To be successful in this role, candidates should meet the following criteria:</p> <ul > <li >0-1 years of experience in a relevant culinary role.</li> <li >Flexibility to work night, weekend, and holiday shifts as required.</li> <li >Compliance with local laws on food handling and fluency in the local language.</li> <li >Demonstrated strong communication skills, characterized by a warm, welcoming, and approachable demeanor.</li> </ul> <h3 >About IHG Hotels &amp; Resorts</h3> <p >IHG Hotels &amp; Resorts is committed to fostering an inclusive environment where every colleague feels they belong, can grow, and make a difference. We provide equal employment opportunities without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. Our culture promotes trust, support, and acceptance, valuing diverse backgrounds, experiences, and perspectives. Through our myWellbeing framework, we support the health, lifestyle, and workplace wellbeing of our team members.</p> <h3 >Application Process</h3> <p >If you believe you are a strong candidate for this Pastry Chef position, we encourage you to apply and start your journey with us today.</p>

<p>Open Positions: Asian Chef Arabic Chef Continental Chef Pastry &amp; Bakery Chef</p><p><strong>Desired Candidate Profile</strong></p><p>3-5 years' experience in 3-5 star hotels, good English, valid passport, immediate joiners preferred</p>

<h3 >About the Pastry Chef Role at Barns</h3> <p >Barns is seeking a dedicated and experienced <strong >Pastry Chef</strong> to join our team. This full-time position is based in the Makkah region, specifically serving our operations in Jeddah and Makkah. The role requires a professional with 2-5 years of relevant experience in bakery product development and production.</p> <h3 >Role Purpose and Contribution</h3> <p >The primary purpose of this role is to support the development of new bakery products. This includes a diverse range of items such as bread, croissants, cakes, cookies, and pastries. The Pastry Chef will contribute significantly through product trials, recipe testing, and evaluation, ensuring all items meet established quality and product development standards before wider implementation.</p> <h3 >Key Responsibilities</h3> <ul > <li >Support bakery product trials, recipe testing, sample preparation, and product evaluation as required.</li> <li >Prepare and test new and existing recipes for various bakery products, including bread, croissants, cakes, cookies, and pastries.</li> <li >Understand and apply specific product development requirements to both new and existing items.</li> <li >Evaluate product samples thoroughly for taste, texture, appearance, and overall quality prior to approval.</li> <li >Coordinate effectively with different internal departments, such as production, quality assurance, procurement, and marketing, to support seamless product development processes.</li> <li >Document all trial results, recipes, and feedback clearly and accurately for internal reference and use.</li> <li >Work efficiently within a corporate environment, ensuring adherence to established processes and timelines.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <ul > <li >Proven experience (2-5 years) in bakery product development, specifically encompassing bread, croissants, cakes, cookies, and pastries.</li> <li >Demonstrated ability to support product trials, preparation, and evaluation processes effectively.</li> <li >A strong understanding of product development requirements and associated processes.</li> <li >Ability to thrive in a corporate environment and coordinate successfully across various departments.</li> </ul> <h3 >Work Setting and Collaboration</h3> <p >This role operates within a structured corporate environment, requiring a collaborative approach. The Pastry Chef will be expected to work closely with cross-functional teams, ensuring smooth communication and coordination to achieve product development goals efficiently.</p> <h3 >Application Process</h3> <p >Qualified candidates who meet the outlined requirements are encouraged to apply for this full-time Pastry Chef position at Barns.</p>

<h3 >About the Pastry Chef Role at Barns</h3> <p >Barns is seeking a dedicated and experienced <strong >Pastry Chef</strong> to join our team. This full-time position is based in the Makkah region, specifically serving our operations in Jeddah and Makkah. The role requires a professional with 2-5 years of relevant experience in bakery product development and production.</p> <h3 >Role Purpose and Contribution</h3> <p >The primary purpose of this role is to support the development of new bakery products. This includes a diverse range of items such as bread, croissants, cakes, cookies, and pastries. The Pastry Chef will contribute significantly through product trials, recipe testing, and evaluation, ensuring all items meet established quality and product development standards before wider implementation.</p> <h3 >Key Responsibilities</h3> <ul > <li >Support bakery product trials, recipe testing, sample preparation, and product evaluation as required.</li> <li >Prepare and test new and existing recipes for various bakery products, including bread, croissants, cakes, cookies, and pastries.</li> <li >Understand and apply specific product development requirements to both new and existing items.</li> <li >Evaluate product samples thoroughly for taste, texture, appearance, and overall quality prior to approval.</li> <li >Coordinate effectively with different internal departments, such as production, quality assurance, procurement, and marketing, to support seamless product development processes.</li> <li >Document all trial results, recipes, and feedback clearly and accurately for internal reference and use.</li> <li >Work efficiently within a corporate environment, ensuring adherence to established processes and timelines.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <ul > <li >Proven experience (2-5 years) in bakery product development, specifically encompassing bread, croissants, cakes, cookies, and pastries.</li> <li >Demonstrated ability to support product trials, preparation, and evaluation processes effectively.</li> <li >A strong understanding of product development requirements and associated processes.</li> <li >Ability to thrive in a corporate environment and coordinate successfully across various departments.</li> </ul> <h3 >Work Setting and Collaboration</h3> <p >This role operates within a structured corporate environment, requiring a collaborative approach. The Pastry Chef will be expected to work closely with cross-functional teams, ensuring smooth communication and coordination to achieve product development goals efficiently.</p> <h3 >Application Process</h3> <p >Qualified candidates who meet the outlined requirements are encouraged to apply for this full-time Pastry Chef position at Barns.</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>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>