Pastry Chef Jobs in Saudi

Pastry Chef<br>Location: Jeddah, Saudi Arabia Employment Type: Full-time<br>Job Summary<br>We are seeking a highly skilled and passionate Pastry Chef to join our team in Jeddah. The ideal candidate will have extensive experience in producing premium-quality cakes, pastries, desserts, and baked goods while maintaining the highest standards of quality, creativity, consistency, and food safety.<br>This role requires a professional who is capable of managing daily pastry production, developing innovative products, and ensuring exceptional presentation and taste across all bakery items.<br>Key Responsibilities<br>Prepare and produce a wide variety of cakes, pastries, desserts, and baked goods. Design, decorate, and finish cakes to a professional standard. Develop new recipes and seasonal dessert concepts. Ensure consistency in product quality, taste, and presentation. Plan and organize daily pastry production schedules. Monitor ingredient quality and maintain proper inventory levels. Maintain a clean, organized, and hygienic kitchen in compliance with food safety regulations. Ensure compliance with HACCP and food safety standards. Minimize food waste while maximizing production efficiency. Train and support junior kitchen staff when required. Work closely with management to improve products and introduce new menu offerings. Ensure all products meet company quality standards before distribution.<br>Qualifications<br>Minimum of 5 years of professional experience as a Pastry Chef. Proven expertise in cake production, decoration, and finishing techniques. Strong knowledge of pastries, desserts, breads, and bakery production. Experience working in commercial bakeries, hotels, pastry shops, or food manufacturing environments. Excellent creativity and attention to detail. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently under pressure and meet production deadlines. Strong organizational and time management skills. Team player with a positive attitude and commitment to excellence.<br>Preferred Skills<br>Experience with large-scale pastry production. Knowledge of modern cake decorating techniques. Ability to create customized cakes and premium desserts. Experience in recipe development and product innovation. Familiarity with inventory control and cost management.<br>What We Offer<br>Competitive salary package. Professional and supportive work environment. Career growth and development opportunities. Opportunity to work with a growing food manufacturing company.<br>Interested candidates are invited to submit their CV along with a portfolio or photos of previous cake and pastry work to:<br>Email: samer.saed@dhilal.com

<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>

The Demi Chef – Bakery will assist the Bakery Chef with daily production, preparation, and presentation of breads, pastries, cakes, desserts, and other bakery products while maintaining high standards of quality, consistency, food safety, and hygiene <br><br>Key Responsibilities <br><br><br> Assist with daily bakery preparation and production. <br> Prepare and bake breads, pastries, cakes, cookies, and desserts. <br> Measure ingredients and follow recipes accurately. <br> Assist with dough preparation, proofing, shaping, baking, and finishing. <br> Prepare fillings, creams, toppings, and decorations. <br> Monitor baking times, temperatures, and product quality. <br> Operate bakery equipment safely and report any issues. <br> Maintain cleanliness and organization of the bakery and equipment. <br> Follow HACCP, food safety, hygiene, and FIFO standards. <br> Minimize waste and use ingredients efficiently. <br> Support the team during busy periods and special events. <br> Perform other duties as assigned by management. <br> <br><br><br>Requirements<br><br><br> <br><br><br> Previous experience as a Demi Chef, Commis Chef, Baker, Pastry Cook, or similar role. <br> Experience in a bakery, hotel, restaurant, café, or food production environment. <br> Basic knowledge of baking and dough preparation. <br> Good understanding of food safety and hygiene. <br> Ability to follow recipes and production schedules. <br> Good teamwork, communication, and attention to detail. <br> Culinary/bakery qualification is preferred. <br> <br>Key Skills <br><br><br> Bakery & pastry preparation <br> Dough handling & baking <br> Food safety & hygiene <br> Quality control <br> Time management <br> Teamwork <br> Attention to detail <br> Equipment handling <br> FIFO & stock rotation <br> <br>Working Conditions <br><br><br> Professional bakery/kitchen environment. <br> Flexible shifts, including weekends and holidays. <br> Ability to stand for extended periods and work in a fast-paced environment. <br> Must follow company grooming, uniform, hygiene, and safety standards.<br><br>Skills: Previous experience as a Demi Chef, Commis Chef, Baker, Pastry Cook, or similar role.<br><br>Experience in a bakery, hotel, restaurant, café, or food production environment.<br><br>Basic knowledge of baking and dough preparation.<br><br>Good understanding of food safety and hygiene.<br><br>Ability to follow recipes and production schedules.<br><br>Good teamwork, communication, and attention to detail.<br><br>Culinary/bakery qualification is preferred.<br>Key Skills<br><br>Bakery & pastry preparation<br><br>Dough handling & baking<br><br>Food safety & hygiene<br><br>Quality control<br><br>Time management<br><br>Teamwork<br><br>Attention to detail<br><br>Equipment handling<br><br>FIFO & stock rotation<br>Working Conditions<br><br>Professional bakery/kitchen environment.<br><br>Flexible shifts, including weekends and holidays.<br><br>Ability to stand for extended periods and work in a fast-paced environment.<br><br>Must follow company grooming, uniform, hygiene, and safety standards.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong><span><span><span>Find Your Shangri-La in Shangri-La&nbsp;</span></span></span></strong></span></span></p><br><br> <br> <p><span><span><strong><u><span><span><span>Shangri-La Jeddah</span></span></span></u></strong></span></span></p><br><br> <br> <p><span><span>Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.</span></span></p><br><br> <br> <ul> <li><span><span><span>203 stylish rooms and suites plus 17 luxury serviced apartments.</span></span></span></li> <li><span><span><span>5 restaurants and lounges, including the legendary Shang Palace</span></span></span></li> <li><span><span><span>Convenient for Jeddah’s popular landmarks and Red Sea Mall</span></span></span></li> <li><span><span><span>116 privately owned Burj Assila Residences. They also have access to The Wellness Club facilities.&nbsp;</span></span></span></li> </ul> <br> <p><span><span><strong><u><span><span><span>Job Summary:</span></span></span></u></strong></span></span></p><br><br> <br> <p><span><span><span><span>The&nbsp;Executive Pastry Chef is responsible for the&nbsp;operation of the pastry and bakery. He is to implement all standardized procedures, rules &amp; regulations systematically to be in line with Shangri-La Hotel standards and policies.</span></span></span></span></p><br><br> <br> <p><span><span><strong><u><span><span><span>As an Executive Pastry Chef, we rely on you to,</span></span></span></u></strong></span></span></p><br><br> <br> <ul> <li><span><span><span><span>Assists the Executive Chef with managing all Pastry operations and preparation and ensures compliance with all Food &amp; Beverage policies, standards, and procedures.</span></span></span></span></li> <li><span><span><span><span>Create menu and execution.</span></span></span></span></li> <li><span><span><span><span>Complies with all local, state, and Hygiene standards.&nbsp;</span></span></span></span></li> <li><span><span><span><span>Maintains purchasing, receiving and food storage standards.</span></span></span></span></li> <li><span><span><span><span>Ensures department&nbsp;policies are administered fairly and consistently.</span></span></span></span></li> <li><span><span><span><span>Performs daily walk-through of pastry kitchen to ensure full compliance with Department of Health regulations and Shangri-La Hotel standards.</span></span></span></span></li> <li><span><span><span><span>Participate in hotel promotional activities, such as cooking demonstrations, media events, and guest interactions.</span></span></span></span></li> <li><span><span><span><span>Collaborate with the culinary team to develop seasonal and special event menus, incorporating new techniques and trends.</span></span></span></span></li> <li><span><span><span><span>Oversee and manage the day-to-day operations of the pastry department, including staff scheduling, inventory control, and budget management.</span></span></span></span></li> </ul> <br> <p><span><span><strong><u><span><span><span>What we are Looking For:</span></span></span></u></strong></span></span></p><br><br> <br> <ul> <li><span><span><span><span>Minimum of 5 years of experience in a similar capacity.</span></span></span></span></li> <li><span><span><span><span>Proven track record of creating visually stunning and innovative pastries, desserts, and confections.</span></span></span></span></li> <li><span><span><span><span>Extensive knowledge of various pastry and bakery techniques, ingredients, and equipment</span></span></span></span></li> <li><span><span><span><span>Develop and create unique, innovative, and visually appealing pastries, desserts, and confections for various outlets within the hotel, including restaurants, banquets, and in-room dining. </span></span></span></span></li> <li><span><span><span><span>Strong leadership and mentoring skills, with the ability to motivate and manage a diverse team.</span></span></span></span></li> <li><span><span><span><span>Excellent organizational and time management skills, with the ability to work well under pressure and meet tight deadlines.</span></span></span></span></li> </ul> <br> <p><strong>Why Join Us:</strong></p><br><br> <br> <ul> <li>A workplace that values your passion and supports self-realization and personal growth.&nbsp;</li> <li>Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.&nbsp;</li> <li>Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.&nbsp;</li> <li>Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.</li> </ul> <br> <p>We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.</p><br><br> <p>We appreciate your interest in joining us. Please note that only successful candidates will be contacted.</p><br><br> <br> <br> <br> <br> <p><span><span><span><span>Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.</span></span></span></span></p><br><br> <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"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>At SIHAMCO, our culinary teams are at the heart of every exceptional guest experience.<br> As a Commis I or Commis II , you will have the opportunity to refine your craft, learn from experienced chefs, and contribute to innovative dining concepts within one of Saudi Arabia's most exciting hospitality destinations.<br> If you are passionate about food, committed to excellence, and eager to grow your culinary career, we invite you to join us.<br> We are looking for passionate, disciplined, and talented Commis I and Commis II chefs to join our culinary team.<br> Working alongside experienced chefs, you will play an essential role in preparing high-quality dishes while maintaining the highest standards of food quality, hygiene, and kitchen organization.<br> Job Summary As a Commis I / Commis II, you will support the Back of House team in food preparation, mise en place, and daily kitchen operations.<br> You will be responsible for producing dishes to recipe and presentation standards while developing your culinary skills in a fast-paced, premium dining environment.<br> Key Responsibilities Prepare ingredients and mise en place according to recipes and chef instructions.<br> Assist in the preparation and cooking of menu items while maintaining consistency and quality.<br> Ensure all dishes are presented to brand standards before leaving the kitchen.<br> Maintain cleanliness and organization of your assigned section throughout service.<br> Follow recipes, portion controls, and food presentation guidelines.<br> Ensure proper storage, labelling, and rotation of food products using FIFO (First In, First Out) principles.<br> Monitor food quality and report shortages or quality concerns to the Chef de Partie or Sous Chef.<br> Maintain excellent food hygiene and sanitation standards in compliance with HACCP requirements.<br> Operate kitchen equipment safely and report any faults or maintenance issues.<br> Assist with receiving, checking, and storing deliveries.<br> Minimize food waste and contribute to effective stock control.<br> Work collaboratively with chefs and kitchen colleagues to deliver smooth and efficient service.<br> Participate in training sessions and continuously develop culinary skills.<br> Support opening, closing, and deep-cleaning duties as required.<br> At SIHAMCO, we believe in rewarding our team with more than just a job — we offer an inspiring work environment and real opportunities for growth.<br> Our benefits include: Competitive salary packages – aligned with market standards and experience Seasonal Visa Flights into the country for non-citizens, Return flights back home.<br> Accommodation Transportation Career development &amp; Internal promotions – grow with us across departments and seasons Creative &amp; collaborative work culture – built on passion, innovation, and attention to detail Exposure to high-end hospitality &amp; entertainment concepts – gain experience in premium F&amp;B and entertainment Experience working on premium events Cultural diversity – join a team of passionate professionals from around the world Join us and be part of a company that’s redefining hospitality in Saudi Arabia and beyond.<br> Previous experience in a pastry kitchen is preferred but not essential.<br> Culinary or pastry qualification is an advantage.<br> Basic knowledge of pastry preparation and baking techniques.<br> Passion for pastry, baking and dessert production.<br> Willingness to learn and develop professionally.<br> Good attention to detail.<br> Ability to follow recipes and instructions accurately.<br> Good teamwork and communication skills.<br> Able to work efficiently in a fast-paced kitchen environment.<br> Good understanding of food hygiene and safety.<br> Professional, reliable and well-presented.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h3 >About the Opportunity</h3> <p >Mandarin Oriental Al Faisaliah Riyadh is seeking a dedicated <strong >Chef de Partie Pastry</strong> to join its Culinary Department in Riyadh, Saudi Arabia. This full-time role requires a professional with <strong >5-10 years of relevant experience</strong> in pastry operations, focusing on delivering exceptional culinary experiences within a luxury hotel setting.</p> <h3 >About Mandarin Oriental</h3> <p >Mandarin Oriental is an award-winning owner and operator of some of the most luxurious hotels, resorts, and residences located in prime destinations worldwide. The Group is recognized for creating sought-after properties, providing legendary service inspired by Asian heritage, and representing the cutting-edge of luxury experiences. Mandarin Oriental Al Faisaliah Riyadh, situated in the heart of the city, sets new standards for luxury and is considered one of Saudi Arabia’s most prestigious addresses, complemented by signature service for an unforgettable Arabian experience.</p> <h3 >Role Overview</h3> <p >The <strong >Chef de Partie Pastry</strong> will be based at the Mandarin Oriental Al Faisaliah Riyadh within the Culinary Department. This position holds responsibility for overseeing the pastry section of the kitchen, ensuring the consistent delivery of high-quality pastry products in accordance with Mandarin Oriental standards. The role encompasses operational leadership, food quality management, team supervision, food safety compliance, and contributing to overall guest satisfaction.</p> <h3 >Key Responsibilities</h3> <ul > <li >Assume full responsibility for the food quality and presentation within the corresponding kitchen section, providing assistance to other culinary areas as needed.</li> <li >Supervise the assigned kitchen section and ensure effective cooperation with other culinary teams.</li> <li >Comply at all times with standard quality requirements, stock management procedures, and culinary techniques.</li> <li >Monitor and follow through on specific requirements for VIP guests dining in rooms, as well as for special dietary needs.</li> <li >Facilitate and attend daily shift briefings and monthly communication meetings within the culinary outlet.</li> <li >Effectively control the cleanliness and maintenance of the kitchens and stewarding area, supporting daily checks conducted by supervisors.</li> <li >Assist the Chef de Cuisine in ensuring food safety-related administration is compliant with established standards.</li> <li >Follow all procedures, policies, and practices regarding Jardine audit requirements for the culinary department.</li> <li >Support the Chef de Cuisine in other administrative matters for the outlet and assist other outlets for events if required.</li> <li >Understand and disseminate all corporate and hotel policies and standard operating procedures to colleagues.</li> <li >Comply with the MOHG Code of Conduct, ensuring all business activities adhere to general law, rules, regulations, and other requirements.</li> <li >Fully support all learning and development activities, including participation in and maintenance of training records.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >A minimum of <strong >5-10 years of experience</strong> in a Chef de Partie Pastry role or similar capacity within a luxury hotel or high-end culinary environment.</li> <li >Demonstrated expertise in pastry production, presentation, and kitchen operations.</li> <li >Strong understanding of food safety standards and compliance.</li> <li >Ability to supervise a kitchen section and collaborate effectively with a culinary team.</li> <li >Commitment to integrity, respect, and responsible conduct in the workplace.</li> </ul> <h3 >Work Environment</h3> <p >This full-time position is located at the Mandarin Oriental Al Faisaliah Riyadh. The role operates within a team-oriented environment that values integrity, respect, and collective success, encouraging a growth mindset among colleagues dedicated to delivering exceptional service in a prestigious luxury hotel setting.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Job Announcement: Pastry Chef</p><p>A leading food company in Riyadh is announcing a vacancy for the position of Pastry Chef.</p><p>Requirements: Experience in the field of desserts.</p><p>Skill and creativity in preparing and presenting dessert items.</p><p>Commitment and seriousness in work.</p><p>Ability to work within a team.</p><p>Salary up to 4000 SAR based on experience and skills.</p><p>Location: Riyadh</p><p>Please apply through the website.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Previous experience</p></div>

<p>Concevoir, d velopper et renouveler les cartes de desserts, viennoiseries, pains et cr ations saisonni res. Superviser la production quotidienne de l'ensemble des produits de p tisserie et boulangerie. Garantir une qualit constante des produits en mati re de go t, texture, fra cheur et pr sentation. Assurer une parfaite coordination avec les diff rentes cuisines de l'h tel. D velopper des cr ations innovantes en coh rence avec l'identit Sofitel et les tendances gastronomiques Garantir une exp rience client exceptionnelle gr ce des produits haut de gamme. Participer aux d gustations et aux validations des nouvelles cartes. Veiller la personnalisation des prestations pour les v nements sp ciaux et les clients VIP. G rer efficacement les r clamations li es son d partement. Elaborer les fiches techniques et les co ts de revient. Optimiser les co ts mati res tout en maintenant un haut niveau de qualit . Ma triser les ratios de co ts, les pertes et le gaspillage alimentaire. Participer l' laboration du budget annuel du d partement. Assurer une gestion optimale des stocks, des commandes et des inventaires. Garantir l'application des proc dures HACCP ainsi que des normes d'hygi ne et de s curit alimentaire. Veiller au respect des r glementations sanitaires. Contr ler la propret des laboratoires et la maintenance des quipements. Participer activement aux audits qualit internes et externes.</p><p><strong>Desired Candidate Profile</strong></p><p>Five years of pastry experience and minimum of 2-3 years of leadership experience with Journeyman s papers and valid trade qualifications Must be flexible in scheduling to accommodate business demands Strong knowledge and skills in custom wedding cakes Strong knowledge in artisan bread making Experience working with guests, clients and media in public areas Awareness of new trends in presentation and preparation of food, particularly plated restaurant style desserts Strong leadership and organizational skills Strong media presence Able to work in a fast-paced, high-volume Pastry shop Energetic, self-motivated, out-going, team-player</p>

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

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>About Jumeirah</strong></span></span></p><br><p><span><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.&nbsp;</span></span></p><br><p><span><span><strong>About the Job</strong></span></span></p><br><p><span><span>An exciting opportunity has arisen for a <strong>Chef de Partie</strong>– <strong>Pastry&nbsp;</strong>to join <strong>Jumeirah The Red Sea</strong>.</span></span></p><br><p><span><span>The main duties and responsibilities of this role include:</span></span></p><br><p><span><span>• Oversee the preparation, cooking, and presentation of food within the assigned kitchen section, ensuring all dishes meet Jumeirah's luxury standards.</span></span></p><br><p><span><span>• Prepare and cook high-quality food in accordance with approved menus, recipes, and instructions from the Chef de Cuisine or Sous Chef.</span></span></p><br><p><span><span>• Ensure all dishes are properly portioned, garnished, and presented to the highest standards.</span></span></p><br><p><span><span>• Ensure all mise-en-place is freshly prepared, organized, and ready on time to support efficient kitchen operations.</span></span></p><br><p><span><span>• Assist the Chef de Cuisine and Sous Chef with the daily preparation and service of food, maintaining consistency and quality throughout service.</span></span></p><br><p><span><span>• Maintain the cleanliness and organization of the assigned kitchen section, equipment, and utensils in accordance with departmental standards.</span></span></p><br><p><span><span>• Support the Sous Chef in planning and conducting training for junior kitchen colleagues, providing guidance and coaching to develop their culinary skills.</span></span></p><br><p><span><span>• Follow all food hygiene, health, safety, and environmental procedures, including HACCP requirements, and maintain accurate daily kitchen records.</span></span></p><br><p><span><span><strong>About You</strong></span></span></p><br><p><span><span>The ideal candidate for this position will have the following experience and qualifications</span></span><span><span>:</span></span></p><br><p><span><span>• Have previous experience working as a Chef de Partie in a luxury hotel, resort, or high-end restaurant.</span></span></p><br><p><span><span>• Demonstrate strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations.</span></span></p><br><p><span><span>• Have good knowledge of food safety, hygiene, and HACCP standards.</span></span></p><br><p><span><span>• Demonstrate creativity, attention to detail, and a genuine passion for culinary excellence.</span></span></p><br><p><span><span>• Possess strong organizational and time-management skills, with the ability to work effectively under pressure.</span></span></p><br><p><span><span>• Have experience in supervising, guiding, or training junior kitchen colleagues.</span></span></p><br><p><span><span>• Demonstrate a positive attitude, teamwork, and a commitment to delivering the highest standards of quality.</span><span>management position</span><span>.</span></span></p><br><p><span><span><strong>About the Benefits</strong></span></span></p><br><p><span><span>At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.&nbsp;</span></span></p><br><p><span><span>Benefits include:&nbsp;</span></span></p><br><ul><li><p><span><span>Supportive and inclusive work environment&nbsp;</span></span></p><br></li><li><p><span><span>Access to Learning &amp; Development programmes and clear career pathways</span></span></p><br></li><li><p><span><span>Opportunities for internal mobility within our global network</span></span></p><br></li><li><p><span><span>Colleague discounts on food, beverage, and hotel stays worldwide</span></span></p><br></li><li><p><span><span>Health care and insurance benefits</span></span></p><br></li><li><p><span><span>Locally competitive salary and incentive structure</span></span></p><br></li><li><p><span><span>Locally relevant benefits as determined by the property&nbsp;</span></span></p><br></li></ul><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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>About Jumeirah</strong></span></span></p><br><p><span><span>Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates an exceptional portfolio of 29 properties across 11 countries in the Middle East, Europe, and Asia. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and the brand is now renowned worldwide for its distinguished beachfront resorts, esteemed city hotels and exclusive residences. From the contemporary Maldivian island paradise at Jumeirah Olhahali Island to the art-inspired Jumeirah Capri Palace in Italy and the modern twist on a British classic at Jumeirah Carlton Tower in London, the brand has become synonymous with warm and generous service and the ability to craft distinctive and purposeful experiences that bring joy to guests from across the world.&nbsp;</span></span></p><br><p><span><span><strong>About the Job</strong></span></span></p><br><p><span><span>An exciting opportunity has arisen for a <strong>Chef de Partie</strong>– <strong>Pastry&nbsp;</strong>to join <strong>Jumeirah The Red Sea</strong>.</span></span></p><br><p><span><span>The main duties and responsibilities of this role include:</span></span></p><br><p><span><span>• Oversee the preparation, cooking, and presentation of food within the assigned kitchen section, ensuring all dishes meet Jumeirah's luxury standards.</span></span></p><br><p><span><span>• Prepare and cook high-quality food in accordance with approved menus, recipes, and instructions from the Chef de Cuisine or Sous Chef.</span></span></p><br><p><span><span>• Ensure all dishes are properly portioned, garnished, and presented to the highest standards.</span></span></p><br><p><span><span>• Ensure all mise-en-place is freshly prepared, organized, and ready on time to support efficient kitchen operations.</span></span></p><br><p><span><span>• Assist the Chef de Cuisine and Sous Chef with the daily preparation and service of food, maintaining consistency and quality throughout service.</span></span></p><br><p><span><span>• Maintain the cleanliness and organization of the assigned kitchen section, equipment, and utensils in accordance with departmental standards.</span></span></p><br><p><span><span>• Support the Sous Chef in planning and conducting training for junior kitchen colleagues, providing guidance and coaching to develop their culinary skills.</span></span></p><br><p><span><span>• Follow all food hygiene, health, safety, and environmental procedures, including HACCP requirements, and maintain accurate daily kitchen records.</span></span></p><br><p><span><span><strong>About You</strong></span></span></p><br><p><span><span>The ideal candidate for this position will have the following experience and qualifications</span></span><span><span>:</span></span></p><br><p><span><span>• Have previous experience working as a Chef de Partie in a luxury hotel, resort, or high-end restaurant.</span></span></p><br><p><span><span>• Demonstrate strong knowledge of food preparation, cooking techniques, presentation, and kitchen operations.</span></span></p><br><p><span><span>• Have good knowledge of food safety, hygiene, and HACCP standards.</span></span></p><br><p><span><span>• Demonstrate creativity, attention to detail, and a genuine passion for culinary excellence.</span></span></p><br><p><span><span>• Possess strong organizational and time-management skills, with the ability to work effectively under pressure.</span></span></p><br><p><span><span>• Have experience in supervising, guiding, or training junior kitchen colleagues.</span></span></p><br><p><span><span>• Demonstrate a positive attitude, teamwork, and a commitment to delivering the highest standards of quality.</span><span>management position</span><span>.</span></span></p><br><p><span><span><strong>About the Benefits</strong></span></span></p><br><p><span><span>At Jumeirah, we are dedicated to fostering a workplace where colleagues feel valued, supported, and inspired to grow. Our benefits package reflects this commitment by combining rewarding financial incentives, comprehensive healthcare, and opportunities for professional development.&nbsp;</span></span></p><br><p><span><span>Benefits include:&nbsp;</span></span></p><br><ul><li><p><span><span>Supportive and inclusive work environment&nbsp;</span></span></p><br></li><li><p><span><span>Access to Learning &amp; Development programmes and clear career pathways</span></span></p><br></li><li><p><span><span>Opportunities for internal mobility within our global network</span></span></p><br></li><li><p><span><span>Colleague discounts on food, beverage, and hotel stays worldwide</span></span></p><br></li><li><p><span><span>Health care and insurance benefits</span></span></p><br></li><li><p><span><span>Locally competitive salary and incentive structure</span></span></p><br></li><li><p><span><span>Locally relevant benefits as determined by the property&nbsp;</span></span></p><br></li></ul><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>

<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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met&nbsp;<br>• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.<br>• Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).<br>• Communications production needs to key personnel.<br>• Produces production prep list.<br>• Assists in developing daily and seasonal menu items.<br>• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).<br>• Assists in estimating daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Assumes duties of the Sous Chef in his/her absence.<br>• Assists Chef in daily line up and conducts in his/her absence.<br>Establishing and Maintaining Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 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>

<p>We are seeking an experienced and highly creative Sous Chef to lead the culinary operations for a bold and playful dining concept bringing together contemporary global cuisine, creative comfort food, and indulgent desserts within one distinctive guest experience. The menu takes inspiration from around the world, combining Asian flavours and techniques with Italian classics, contemporary burgers and sandwiches, globally inspired starters, and a strong focus on indulgent chocolate and pastry creations. The Sous Chef will be responsible for maintaining the quality and consistency of the existing menu while continuously developing the culinary offering in line with the personality of the brand. This role requires a chef who understands modern casual dining, international flavours, high-volume service, menu development, presentation, and commercial kitchen management . The successful candidate will be both a creative culinary leader and a strong operator, capable of translating an imaginative menu into a consistently excellent product while managing food costs, kitchen performance, quality, and team development. This role is based in Riyadh and is a seasonal 6 month role Nov-April Lead the overall kitchen operation, ensuring a consistently high standard of food quality, presentation, taste, and execution. Oversee the preparation and service of a diverse menu incorporating Asian, Italian, American and contemporary global influences . Maintain and continuously improve recipes, plating standards, preparation methods, and kitchen SOPs. Ensure consistency across the menu, from starters and salads through to burgers, sandwiches, pasta, Asian-inspired dishes, and desserts. Work closely with the management team on menu development, seasonal changes, new dishes, promotions, and special culinary activations. Develop innovative dishes that fit the playful and creative identity of Little Krazy while remaining commercially viable. Ensure all recipes are properly documented with accurate ingredients, yields, portion sizes, preparation methods, and presentation standards. Manage food costs, portion control, wastage, yields, and GP in line with agreed targets. Monitor food quality and ensure all ingredients meet the required standards. Work closely with suppliers and procurement teams to source quality ingredients at competitive prices. Lead daily kitchen briefings, tastings, quality checks, and service preparation. Ensure smooth communication and coordination between kitchen sections and front-of-house during service. Recruit, train, coach, and develop the kitchen brigade to create a strong, disciplined, and motivated team. Manage kitchen scheduling, staffing requirements, section allocation, and daily operational priorities. Ensure strict compliance with food safety, HACCP, hygiene, sanitation, and health and safety requirements. Maintain a clean, organised, efficient, and professional kitchen environment. Monitor kitchen equipment and ensure proper maintenance and safe operation. Stay informed about international culinary trends, new techniques, ingredients, and contemporary dining concepts. Introduce new ideas and culinary experiences that strengthen Little Krazy's identity and differentiate the concept from competitors.</p><p><strong>Desired Candidate Profile</strong></p><p>The ideal candidate should have strong experience across a multi-cuisine, contemporary restaurant environment , with an understanding of:</p><ul><li>Asian-inspired cuisine and flavours</li><li>Japanese and Korean techniques and ingredients</li><li>Italian pasta and classic sauces</li><li>Contemporary burgers and sandwiches</li><li>Modern comfort food</li><li>International salads and starters</li><li>Chocolate, pastry and indulgent desserts</li><li>Modern plating and presentation</li><li>High-volume restaurant production</li></ul><p>Experience working with diverse menus and concepts is particularly important, as the role requires a chef who can confidently move between different culinary styles while maintaining consistency and quality.</p>

<p><strong>KEY RESPONSIBILITIES</strong></p><ul><li>Lead and manage your assigned section (hot, cold, pastry, etc.) during preparation and service.</li><li>Ensure all dishes leaving your station are consistently high in quality and presentation.</li><li>Oversee mise en place and ensure readiness for service at all times.</li><li>Supervise and train Demi Chefs and Commis Chefs on proper techniques and standards.</li><li>Maintain a clean, organized workstation, following all food safety protocols.</li><li>Monitor stock levels and communicate supply needs to the Sous Chef.</li><li>Assist in menu planning, dish development, and daily specials.</li><li>Enforce portion control and minimize food waste.</li><li>Carry out any additional tasks or instructions given by the Executive Chef.</li></ul><p><strong>EXPERIENCE &amp; SKILLS</strong></p><ul><li>Culinary diploma or equivalent formal training.</li><li>Strong knowledge of international cuisine and advanced cooking techniques.</li><li>Proven leadership skills and experience supervising junior staff.</li><li>Excellent understanding of food safety and kitchen hygiene standards (HACCP).</li><li>Strong communication, time management, and organizational skills.</li><li>Ability to thrive under pressure in a fast-paced, high-standard kitchen</li></ul><p>JOINING OUR TEAM MEANS</p><ul><li>Competitive Compensation : A rewarding package tailored to your experience.</li><li>Career Growth : Opportunities for advancement within our dynamic organisation.</li><li>Inclusive Environment : A vibrant and inclusive workplace that encourages collaboration.</li><li>Shared Purpose: Working with passionate people who live our values every day connecting, innovating, curating, and leading the way together.</li></ul><p>Apply CRAFT YOUR CAREER.</p><p><strong>Desired Candidate Profile</strong></p><p>Culinary diploma or equivalent formal training.</p><p>Strong knowledge of international cuisine and advanced cooking techniques.</p><p>Proven leadership skills and experience supervising junior staff.</p><p>Excellent understanding of food safety and kitchen hygiene standards (HACCP).</p><p>Strong communication, time management, and organizational skills.</p><p>Ability to thrive under pressure in a fast-paced, high-standard kitchen</p>

<h3 >About the Role: HORECA Sales Lead, Western Region</h3> <p >MiraCo / Le Secret du Pain is seeking a <strong >HORECA Sales Lead</strong> to establish and drive commercial operations in the Western Region of Saudi Arabia, specifically covering Jeddah and Makkah. This full-time role is responsible for representing our premium frozen and fresh bakery and pastry products to the hospitality and restaurant sector.</p> <h3 >Role Context and Impact</h3> <p >This position marks the first dedicated commercial presence for MiraCo / Le Secret du Pain in the Western Region. The HORECA Sales Lead will operate with a direct reporting line to leadership, facilitating efficient decision-making regarding pricing, sampling, and terms without extensive committee processes. The individual will be the primary brand representative in the region.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and achieve the Western Region's individual revenue targets.</li> <li >Identify and open new HORECA accounts, including hotel groups, catering contractors, restaurant chains, and high-volume cafés.</li> <li >Conduct product presentations and chef sampling sessions, guiding the sales process from initial contact to securing the first order.</li> <li >Maintain pipeline discipline and accurate sales forecasting within the Odoo CRM system.</li> <li >Provide support for collections processes.</li> <li >Collaborate directly with the Operations team to ensure optimal fill rates, cold chain integrity, and delivery performance.</li> </ul> <h3 >Qualifications and Experience</h3> <p >Candidates should possess <strong >5 to 10 years of professional experience</strong> in sales, preferably within the HORECA sector or a related food service industry. A proven track record of achieving sales targets and developing new business accounts is required.</p> <h3 >Career Progression and Team Building</h3> <p >This role offers a clear path for career progression. Upon achieving established territory targets, the HORECA Sales Lead will be authorized to hire the first sales representative, subsequently building and leading the Western Region sales team. This team-building trigger will be formally documented in the offer letter.</p> <h3 >Compensation and Work Type</h3> <p >This is a full-time position offering a competitive base salary complemented by a commission structure. The role is based in the Western Region, covering Jeddah and Makkah.</p>

<h3 >About the Role: HORECA Sales Lead, Western Region</h3> <p >MiraCo / Le Secret du Pain is seeking a <strong >HORECA Sales Lead</strong> to establish and drive commercial operations in the Western Region of Saudi Arabia, specifically covering Jeddah and Makkah. This full-time role is responsible for representing our premium frozen and fresh bakery and pastry products to the hospitality and restaurant sector.</p> <h3 >Role Context and Impact</h3> <p >This position marks the first dedicated commercial presence for MiraCo / Le Secret du Pain in the Western Region. The HORECA Sales Lead will operate with a direct reporting line to leadership, facilitating efficient decision-making regarding pricing, sampling, and terms without extensive committee processes. The individual will be the primary brand representative in the region.</p> <h3 >Key Responsibilities</h3> <ul > <li >Manage and achieve the Western Region's individual revenue targets.</li> <li >Identify and open new HORECA accounts, including hotel groups, catering contractors, restaurant chains, and high-volume cafés.</li> <li >Conduct product presentations and chef sampling sessions, guiding the sales process from initial contact to securing the first order.</li> <li >Maintain pipeline discipline and accurate sales forecasting within the Odoo CRM system.</li> <li >Provide support for collections processes.</li> <li >Collaborate directly with the Operations team to ensure optimal fill rates, cold chain integrity, and delivery performance.</li> </ul> <h3 >Qualifications and Experience</h3> <p >Candidates should possess <strong >5 to 10 years of professional experience</strong> in sales, preferably within the HORECA sector or a related food service industry. A proven track record of achieving sales targets and developing new business accounts is required.</p> <h3 >Career Progression and Team Building</h3> <p >This role offers a clear path for career progression. Upon achieving established territory targets, the HORECA Sales Lead will be authorized to hire the first sales representative, subsequently building and leading the Western Region sales team. This team-building trigger will be formally documented in the offer letter.</p> <h3 >Compensation and Work Type</h3> <p >This is a full-time position offering a competitive base salary complemented by a commission structure. The role is based in the Western Region, covering Jeddah and Makkah.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>A little taste of your day-to-dayEvery service is fast-paced and exacting. Key responsibilities include:● Manage the hot section (hot kitchen, sauté, grill, roast, fryer, sauce station) during all services, ensuring timely, high-quality output<br>● Prepare, cook, finish and plate hot dishes to recipe and presentation standards, maintaining correct portioning and temperatures<br>● Lead, train and mentor junior cooks and commis assigned to the hot section; delegate tasks and supervise shift performance<br>● Plan mise en place and daily production for the hot section to meet service demands and banquet requirements<br>● Coordinate closely with garde-manger, pastry and service teams to ensure smooth kitchen flow and timely delivery of covers and events<br>● Enforce food safety, sanitation, allergen controls and HACCP procedures within the section<br>● Monitor ingredient usage, control waste, and support stock rotation and basic food-cost management<br>● Troubleshoot issues during service, maintain station cleanliness, and uphold kitchen standards and equipment care<br>● Contribute to menu execution, seasonal specials and recipe standardization as requested by senior culinary leadership</p><br><p>What we need from you● Culinary diploma/certificate or equivalent professional experience in a commercial kitchen<br>● 3–7 years’ professional kitchen experience with proven expertise in hot cookery; prior Chef de Partie experience required, senior level preferred<br>● Strong technical skills across sauté, grill, roasting, frying and sauce work; confident with high-volume and banquet cookery<br>● Solid knowledge of food safety, HACCP and local certifications/permits as required<br>● Ability to read, scale and follow recipes, perform basic food-cost calculations, and maintain KPIs for quality and waste<br>● Leadership, clear communication in the local language, calm under pressure and a hands-on, team-oriented approach<br>● Flexibility to work varied shifts including early mornings, evenings, weekends and banquets; ability to stand and lift as required</p><br><p>What you can expect from usWe offer a competitive salary, benefits, full uniform, staff dining discounts and ongoing training to support your culinary development and career progression. Our wellbeing framework supports health, lifestyle and workplace needs.</p><br><p>We welcome diverse backgrounds and provide equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.</p><br><p>Don’t meet every single requirement but think you’d be a great fit? We’d love to see your application. Hit Apply and start your journey with us today.</p><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>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>A little taste of your day-to-day● Oversee production of all cold items: salads, dressings, cold sauces, cured meats, terrines, pâtés, canapés, hors d’oeuvres and buffet/banquet displays<br>● Develop, standardize and execute recipes, portioning and plating for outlets, room service and events<br>● Plan mise en place and production schedules to meet daily service and banquet demands while ensuring product freshness and quality<br>● Lead, train and mentor garde manger team members; assign tasks and maintain performance standards during service<br>● Ensure consistent taste, texture, temperature and visual presentation across all cold items<br>● Maintain strict food safety, sanitation and allergen-control procedures; ensure compliance with HACCP and local regulations<br>● Manage stock control for perishables, monitor yields, minimize waste and support food-cost management and ordering processes<br>● Collaborate with other kitchen sections and banquet coordinators on menu planning, special events and seasonal offerings<br>● Innovate cold-menu items and decorative displays to enhance guest experience and support revenue initiatives</p><br><p>What we need from you● Culinary diploma or relevant professional experience in cold-kitchen/pastry/garde manger disciplines preferred<br>● 2–5 years’ professional experience with proven competence in garde manger/cold cookery; supervisory experience an advantage<br>● Strong technical skills in salads, charcuterie, curing, terrines, aspic, cold sauces and buffet/display presentation<br>● Solid knowledge of food safety, HACCP and required local certifications/permits<br>● Ability to read and scale recipes, perform basic food-cost calculations and meet kitchen KPIs<br>● Leadership, attention to detail, creativity, and clear communication in the local language; additional languages an advantage<br>● Flexibility to work varied shifts including mornings, evenings, weekends and banquet events</p><br><p>What you can expect from usWe offer a competitive salary, benefits, full uniform, staff dining discounts and opportunities for culinary training and career progression. Our wellbeing programs support your health, lifestyle and workplace needs.</p><br><p>We welcome diverse backgrounds and provide equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability.</p><br><p>Don’t meet every single requirement but think you’d be a great fit? Hit Apply and start your journey with us today.</p><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"> No experience required </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>JOB SUMMARY Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.</p><p>Ensuring Culinary Standards and Responsibilities are Met</p><p>Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop). Communications production needs to key personnel. Produces production prep list. Assists in developing daily and seasonal menu items. Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department). Assists in estimating daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays.</p><p>Leading Kitchen Team</p><p>Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Assumes duties of the Sous Chef in his/her absence. Assists Chef in daily line up and conducts in his/her absence.</p><p>Establishing and Maintaining Kitchen Goals</p><p>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards.</p><p>Ensuring Exceptional Customer Service</p><p>Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels.</p><p>Managing and Conducting Human Resource Activities</p><p>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</p><p>Additional Responsibilities</p><p>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.</p><p><strong>Desired Candidate Profile</strong></p><p>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</p><p>OR</p><p>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</p>