Restaurants & Chefs in Saudi

<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>

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.

<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><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>

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

<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>

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

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

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

<p>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 pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation. Read and take appropriate action on reports, instructions, and operational matters relating to the Pastry section. Assist in the on-the-job training and development of pastry and bakery colleagues to maintain the highest standards of production. Ensure proper handling and use of pastry and bakery equipment to prevent loss, damage, and unnecessary waste. Take responsibility for matters related to the assigned pastry production area and ensure tasks are completed efficiently. Maintain the work environment clean, organized, and professional at all times. Ensure proper standards of sanitation, hygiene, and food safety are consistently maintained. Follow approved production procedures, recipes, and methods issued by the Executive Pastry Chef. Prepare ingredients for baking by accurately measuring and mixing ingredients according to established recipes. Prepare and bake cakes, pies, cookies, pastries, and other bakery products according to established standards. Prepare a variety of pies and desserts for all kitchen sections and outlets as required. Prepare and cook ingredients for pie fillings, puddings, custards, and other desserts. Mix, knead, shape, and prepare dough for pies, cakes, cookies, and other pastry products. Prepare all la carte and special desserts during service periods according to established standards. Monitor oven temperatures and regulate thermostat controls to ensure proper baking results. Monitor baking times and ensure products are cooked to the required quality and consistency. Participate in bakery operations and support bakers with production requirements as needed. Assist in maintaining appropriate production levels according to operational requirements. Monitor the quality, presentation, and consistency of pastry and bakery products throughout production and service. Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and maintain a positive, professional, and respectful attitude. 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 duties common to the role and any other responsibilities or special projects assigned by the Executive Pastry Chef or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a pastry or bakery kitchen is required. Strong knowledge of pastry and bakery production techniques. Knowledge of cakes, pies, cookies, desserts, custards, puddings, fillings, and dough preparation. Knowledge of baking temperatures, cooking times, ingredients, and pastry equipment. Good understanding of food safety, hygiene, sanitation, and safe working practices. Ability to accurately follow recipes, production specifications, and presentation standards. Ability to organize and manage assigned pastry production tasks efficiently. Culinary, pastry, or bakery qualification is preferred. Previous experience in a luxury hotel or resort environment is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work effectively in a high-volume operation while maintaining quality and consistency. Professional appearance and high standards of personal hygiene are required at all times. Ability to support the training and development of junior pastry and bakery colleagues. Commitment to maintaining high standards of cleanliness, food safety, hygiene, and product quality. Willingness to undertake additional duties and special assignments as required by management.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Role: The Pastry Commis supports the daily preparation and production of desserts, breads, and viennoiserie within the pastry section, ensuring every item meets the restaurant's standards of taste, texture, and presentation.<br> Working under the direct supervision of the Head Pastry Chef, this role requires solid technical grounding and strong knowledge of French pastry techniques to help deliver a consistently refined dessert offering.<br> Key Responsibilities: Prepare, bake, and finish desserts, pastries, and baked goods according to the restaurant's standardized recipes and presentation guidelines under the direction of the Head Pastry Chef.<br> Apply strong knowledge of French pastry techniques, including choux, laminated doughs, sponges, creams, and classic preparations such as macarons, entremets, and viennoiserie, to consistently deliver items of the required standard.<br> Carry out mise en place duties, including weighing, mixing, tempering, and portioning ingredients, ensuring readiness for service at all times.<br> Maintain the pastry section in an organized, clean, and fully stocked condition, following proper storage and labeling of doughs, creams, and finished products.<br> Follow food safety, HACCP, and hygiene standards at all times, including correct handling and rotation of perishable pastry ingredients (FIFO).<br> Monitor the quality, consistency, and presentation of desserts and baked items, promptly flagging any deviations or shortages to the Head Pastry Chef.<br> Assist in receiving and checking pastry-related deliveries, and support inventory and stock control within the section.<br> Support the Head Pastry Chef in recipe development, seasonal menu preparation, and special event or banquet dessert production as required.<br> Diploma or certificate in Pastry Arts or a related field, and or a minimum of 2–3 years of experience as a pastry commis in a high-end restaurant or hotel kitchen.<br> Strong knowledge of French pastry techniques and classic preparations, with solid attention to detail, food safety awareness, and the ability to work efficiently under pressure.<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 Nammos Resort Amaala and the Role</h3> <p >Nammos Resort Amaala, located in Triple Bay, Al Wajh, Tabuk, Saudi Arabia, is seeking a <strong >Pastry Sous Chef</strong>. This full-time position is part of an ultra-luxury hospitality destination, focusing on Mediterranean-inspired pastry within a high-profile culinary environment.</p> <h3 >Role Summary</h3> <p >The Pastry Sous Chef will work closely with the Executive Pastry Chef to manage the daily operations of the pastry kitchen. This role involves leading a culinary team and contributing to the development of dessert menus designed to meet the expectations of an elite global clientele.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead the daily operations of the pastry kitchen.</li> <li >Mentor and develop the pastry brigade.</li> <li >Design dessert menus for various dining experiences.</li> <li >Ensure consistent quality across all pastry offerings, from high-volume beach club service to exclusive fine-dining experiences.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Proven experience (5-10 years) as a Pastry Sous Chef or Junior Sous Chef in a luxury 5-star resort, Michelin-starred restaurant, or high-end international beach club.</li> <li >Demonstrated understanding of modern pastry techniques, artisanal chocolate work, and Mediterranean flavor profiles.</li> <li >Strong leadership capabilities with a genuine interest in training and developing junior talent.</li> <li >Ability to adapt and perform effectively in a dynamic luxury environment.</li> <li >Commitment to detail, aesthetics, and uncompromising quality standards.</li> </ul> <h3 >Work Environment</h3> <p >This full-time role is based at Nammos Resort Amaala in Al Wajh, Tabuk, Saudi Arabia. The work environment is characterized by a focus on ultra-luxury hospitality and high standards of culinary excellence, serving an elite global clientele.</p> <h3 >Application Information</h3> <p >Candidates meeting the above qualifications and experience are encouraged to apply for this position.</p>

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

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

<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>

Company Description<br><br>Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.<br><br>Job Description<br><br> Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Bakery and Pastry section. Participate in all food production activities within the kitchen, with a primary focus on Bakery and Pastry production, while maintaining the highest standards of quality. Produce bread and bakery products for all hotel outlets according to established recipes, specifications, and quality standards. Assist in planning and organizing daily bakery production to ensure products are prepared in the required quantities and within operational timelines. Ensure proper handling and use of bakery equipment to prevent loss, damage, and unnecessary wear of assets and goods. Assist with ordering, receiving, and proper storage of bakery materials and ingredients. Minimize and control wastage through accurate production planning, portion control, and proper storage practices. Maintain effective quality and quantity control of bakery production. Assist in creating and developing new bakery products in line with the hotel's culinary standards. Set up bread and bakery displays when required, ensuring attractive and consistent presentation. Maintain a clean, organized, and professional working environment at all times. Ensure the highest standards of hygiene, sanitation, and food safety are consistently maintained. Report any major complaints, quality concerns, equipment issues, or operational problems within the Bakery and Pastry section to the Executive Pastry Chef. Assist in training bakery colleagues to maintain and continuously improve production and quality standards. Attend training and development programs as assigned by the Executive Pastry Chef or Training Manager. Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies. Read and act promptly on instructions and reports provided by the Executive Pastry Chef or Sous Chef. Work effectively as part of a team and demonstrate a positive attitude, honesty, professionalism, and willingness to learn. Perform any other duties and responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.<br><br>Qualifications<br><br> Previous experience in a bakery or pastry kitchen is preferred. Knowledge of bread production, bakery techniques, ingredients, and equipment. Knowledge of food hygiene, sanitation, and food safety standards. Ability to follow recipes, production specifications, and established procedures accurately. Ability to work efficiently in a high-volume luxury hospitality environment. Ability to maintain consistent quality and presentation standards. Basic knowledge of inventory, storage, production planning, and waste control. Ability to communicate effectively with colleagues and supervisors. Culinary or bakery training or certification is preferred. Previous experience in a luxury hotel or resort environment is preferred. Ability to work flexible shifts, including early mornings, weekends, and public holidays. Ability to work under pressure while maintaining quality and efficiency. Professional appearance, positive attitude, and strong work ethic are required. Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness. Willingness to participate in training and continuous professional development. Ability to perform additional duties or special assignments as required by management.<br><br>Additional Information<br><br>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>Baker wanted – Shami bread</p><p>A professional baker with experience in preparing and producing Shami bread is required to work for an establishment in Jeddah.</p><p>Job Title: Shami Bread Baker</p><p>Requirements:</p><ul><li>Experience in the profession.</li><li>Ability to prepare dough and produce high-quality bread.</li><li>Commitment to hygiene and punctuality.</li><li>Seriousness and ability to work under pressure.</li><li>Preferably someone with previous experience in bakeries and restaurants.</li><li>Work according to the followed regulations and instructions.</li></ul>

<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>

<h3 >About the Role</h3> <p >Silversea is seeking a <strong >Head Baker</strong> to join its culinary team. This is a senior leadership position responsible for overseeing all onboard bakery operations and delivering luxury-level baked goods across premium dining venues. The role focuses on producing high-quality artisan breads, viennoiserie, and specialty dietary products, ensuring consistency, innovation, and strict adherence to international standards and company procedures. This contract position is integral to enhancing the guest dining experience at sea.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead and actively participate in the daily preparation of breads, pastries, and various bakery items for all onboard dining venues and special events.</li> <li >Create high-quality baked goods, including sourdough, laminated pastries, gluten-free options, and regionally inspired specialties, maintaining luxury standards.</li> <li >Collaborate with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings, adhering to company standards and recipes.</li> <li >Ensure exceptional consistency, presentation, and attention to detail in all bakery products.</li> <li >Maintain strict adherence to USPH, HACCP, and company hygiene and safety standards, ensuring clean and efficient operations.</li> <li >Manage inventory levels, requisitions, portion control, and waste reduction through effective production planning.</li> <li >Train, supervise, and mentor bakery staff, fostering high standards and professional development.</li> <li >Engage with guests during culinary events and demonstrations to enhance their onboard experience.</li> </ul> <h3 >Required Qualifications</h3> <ul > <li >Proven experience of 5-10 years as a Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line environment.</li> <li >Physically and medically fit for the demands of the role.</li> <li >Demonstrated moral integrity.</li> </ul> <h3 >Essential Skills and Knowledge</h3> <ul > <li >In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures.</li> <li >Ability to deliver a consistent and excellent culinary experience while maintaining sound cost control.</li> <li >Strong leadership and organizational skills, particularly in a high-volume, fine-dining production setting.</li> <li >Good working knowledge of Microsoft applications, Fidelio, and MXP.</li> <li >Willingness to travel extensively and spend extended periods at sea.</li> </ul> <h3 >Reporting Structure</h3> <p >The Head Baker reports directly to both the Pastry Chef and the Executive Chef, working within a top-tier culinary team dedicated to outstanding dining experiences at sea.</p> <h3 >Application Information</h3> <p >Candidates who meet the above requirements are encouraged to apply for this contract position with Silversea.</p>

Join us at Accor, where life pulses with passion!<br><br>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.<br><br>By joining us, you will become a Heartist because hospitality is, first and foremost, a work of heart.<br><br>At Sofitel Shahd Al Madinah our Guests experience profound spiritual luxury, a few steps away from Al Masjid Al Nabawi. Our 5-star retreat, near one of Saudi Arabia's most sacred sites, seamlessly connects local traditions with elegant French hospitality.<br><br>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!<br><br>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.<br><br>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.<br><br>Hospitality is a work of heart,<br><br><br><br>Job Description<br><br>Production & Quality<br><br>Assist in the preparation of French pastries, cakes, tarts, viennoiseries, breads, chocolates, and specialty desserts. Ensure consistency, quality, and presentation of all pastry products. Follow standard recipes and portion controls. Participate in menu development and seasonal dessert promotions. Monitor product freshness and quality standards. Operations<br><br>Support the Pastry Chef in organizing daily pastry production. Assist in scheduling and coordinating pastry kitchen activities. Ensure all equipment is properly maintained and used safely. Monitor inventory levels and report shortages. Hygiene & Safety<br><br>Comply with HACCP, food safety, and hygiene regulations. Maintain cleanliness and organization of the pastry kitchen. Ensure proper storage and labeling of ingredients and finished products.<br><br>Qualifications<br><br>Diploma or Certificate in Pastry Arts, Culinary Arts, or a related field. Minimum 2-4 years of experience in pastry production, preferably in luxury hotels or French bakeries. Strong knowledge of French pastry techniques and desserts. Understanding of food safety and hygiene standards. Ability to work under pressure and meet production deadlines. Good communication and teamwork skills.