Restaurants & Chefs in Saudi

<p>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.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience in a bakery or pastry kitchen is preferred.</li><li>Knowledge of bread production, bakery techniques, ingredients, and equipment.</li><li>Knowledge of food hygiene, sanitation, and food safety standards.</li><li>Ability to follow recipes, production specifications, and established procedures accurately.</li><li>Ability to work efficiently in a high-volume luxury hospitality environment.</li><li>Ability to maintain consistent quality and presentation standards.</li><li>Basic knowledge of inventory, storage, production planning, and waste control.</li><li>Ability to communicate effectively with colleagues and supervisors.</li><li>Culinary or bakery training or certification is preferred.</li><li>Previous experience in a luxury hotel or resort environment is preferred.</li><li>Ability to work flexible shifts, including early mornings, weekends, and public holidays.</li><li>Ability to work under pressure while maintaining quality and efficiency.</li><li>Professional appearance, positive attitude, and strong work ethic are required.</li><li>Commitment to maintaining the highest standards of hygiene, food safety, quality, and cleanliness.</li><li>Willingness to participate in training and continuous professional development.</li><li>Ability to perform additional duties or special assignments as required by management.</li><li>Understanding of ultra-luxury guest expectations and brand alignment.</li><li>Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>Experience in Pre- Opening is a plus.</li><li>Regional Experience is a must.</li><li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>Impeccable grooming and personal presentation aligned with luxury standards.</li></ul>

Position Summary The Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea.<br>Reporting Structure Reporting to Pastry Chef and Executive Chef<br>Essential Duties and Responsibilities:Lead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. Artisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. Collaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. Quality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. Sanitation & Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. Inventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. Team Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. Guest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience.<br>Qualifications:Valid STCW95 certification. Proven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. Advanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. Culinary degree or equivalent certification preferred. Cruise ship or international hospitality experience is highly advantageous. Appropriate certification as required by regulations. Physically and medically fit. Moral integrity is required.<br>Knowledge and Skills:In-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. Superior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. Strong leadership and organizational skills in a high-volume, fine-dining production environment. Willing to travel extensively and be willing to spend extended periods at sea.<br>Language requirements: Fluent English (verbal and written) is mandatory. Additional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus.<br>Computer knowledge:Good working knowledge of Microsoft applications, Fidelio and MXP.

<p>*Hiring: Head Pastry Chef*</p><p>*ATYAAFCO Food Industries | Riyadh*</p><p>&nbsp;</p><p>*Responsibilities*</p><p>- Lead the pastry production team</p><p>- Plan daily production and set shift schedules</p><p>- Enforce standard recipes by weight, and track waste and cost</p><p>- Coordinate with quality and supply chain</p><p>&nbsp;</p><p>*Requirements*</p><p>- 7+ years in pastry and desserts, including 3+ years managing production in a central kitchen or food factory, not only restaurants</p><p>- Strong in chilled and frozen desserts: cakes, cheesecakes, tiramisu, mousses and creams</p><p>- Experience scaling recipes for volume production and controlling waste</p><p>- Working knowledge of food safety systems; a HACCP certificate is a plus</p><p>- Willing to work evening and night production schedules</p><p>- Able to lead a multinational team; Hindi, Urdu or Bengali is a plus</p><p>&nbsp;</p><p>*To apply*</p><p>Email your CV with photos of your work to atyaafco26@gmail.com</p><p>Subject: Head Pastry Chef</p><p>&nbsp;</p><p>&nbsp;</p><p>*مطلوب: شيف حلويات رئيسي*</p><p>*أطيافكو للصناعات الغذائية | الرياض*</p><p>&nbsp;</p><p>*المهام*</p><p>- قيادة فريق إنتاج الحلويات</p><p>- تخطيط الإنتاج اليومي وتوزيع الورديات</p><p>- الالتزام بالوصفات المعيارية بالجرام، ومتابعة الهدر والتكلفة</p><p>- التنسيق مع الجودة وسلاسل الإمداد</p><p>&nbsp;</p><p>*الشروط*</p><p>- خبرة 7 سنوات على الأقل في الحلويات، منها 3 سنوات في إدارة إنتاج مطبخ مركزي أو مصنع أغذية، وليس مطعماً فقط</p><p>- إتقان الحلويات المبردة والمجمدة: الكيك والتشيز كيك والتيراميسو والموس والكريمات</p><p>- خبرة في تكبير الوصفات للإنتاج الكمي وضبط الهدر</p><p>- معرفة بأنظمة سلامة الغذاء، وشهادة الهاسب ميزة</p><p>- الاستعداد للعمل بجدول إنتاج مسائي وليلي</p><p>- القدرة على قيادة فريق متعدد الجنسيات، وإجادة الهندية أو الأوردو أو البنغالية ميزة</p><p>&nbsp;</p><p>*للتقديم*</p><p>أرسل سيرتك الذاتية مع صور من أعمالك على: atyaafco26@gmail.com</p><p>واكتب في عنوان الرسالة: شيف حلويات رئيسي</p>

<h3 >About Shangri-La Jeddah</h3> <p >Shangri-La Jeddah is located on the new Jeddah Waterfront along the shores of the Red Sea, aiming to set a new standard for luxury in the city. The hotel features floor-to-ceiling windows and interiors that reflect the surrounding sea and beaches. It includes a dedicated Kids Club and various dining concepts.</p> <h3 >The Role: Executive Pastry Chef</h3> <p >Shangri-La Hotel in Jeddah is seeking an <strong >Executive Pastry Chef</strong> for a full-time position. This role is responsible for overseeing the entire operation of the pastry and bakery department. The Executive Pastry Chef will implement standardized procedures, rules, and regulations in alignment with Shangri-La Hotel standards and policies.</p> <h3 >Key Responsibilities</h3> <ul > <li >Assist the Executive Chef in managing all pastry operations and preparation, ensuring compliance with Food &amp; Beverage policies, standards, and procedures.</li> <li >Develop and execute pastry menus.</li> <li >Ensure compliance with all local, state, and hygiene standards.</li> <li >Maintain standards for purchasing, receiving, and food storage.</li> <li >Administer department policies fairly and consistently.</li> <li >Conduct daily walk-throughs of the pastry kitchen to ensure full compliance with Department of Health regulations and Shangri-La Hotel standards.</li> <li >Participate in hotel promotional activities, including cooking demonstrations, media events, and guest interactions.</li> <li >Collaborate with the culinary team to develop seasonal and special event menus, incorporating new techniques and trends.</li> <li >Oversee and manage the day-to-day operations of the pastry department, including staff scheduling, inventory control, and budget management.</li> </ul> <h3 >Qualifications and Requirements</h3> <ul > <li >Demonstrated ability to develop and create unique, innovative, and visually appealing pastries, desserts, and confections for various hotel outlets, including restaurants, banquets, and in-room dining.</li> <li >A minimum of <strong >5-10 years</strong> of relevant experience is required for this position.</li> </ul> <h3 >Work Environment</h3> <p >This full-time position is based in <strong >Jeddah</strong>. The Executive Pastry Chef will work within a dynamic culinary team, contributing to the hotel's luxury dining experience.</p>

<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>

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

<h3 >About the Pastry Chef Role</h3> <p >Rosewood Red Sea in Saudi Arabia is seeking a <strong >Pastry Chef</strong> for a full-time position. This role is responsible for leading and enhancing the resort’s pastry program, aiming to deliver an exceptional guest experience through precision, elegance, innovation, and contemporary French craftsmanship. The Pastry Chef will uphold the highest standards of luxury hospitality by transforming classical French pastry techniques into modern, artistic creations with consistency and meticulous attention to detail.</p> <h3 >Core Responsibilities</h3> <ul > <li >Lead the development and execution of a world-class pastry program encompassing plated desserts, afternoon tea, entremets, petits fours, chocolates, ice cream, and premium confectionery.</li> <li >Direct a contemporary French pastry program rooted in classical techniques while embracing modern presentation, innovation, and refined artistry.</li> <li >Create signature dessert experiences showcasing balance, texture, seasonality, precision, and exceptional craftsmanship.</li> <li >Ensure outstanding quality, consistency, and presentation standards across all pastry offerings throughout the resort.</li> <li >Oversee all chocolate production, decorative chocolate artistry, showpieces, bonbons, pralines, and premium confectionery to international standards.</li> <li >Collaborate closely with the Director of Culinary Operations and Food &amp; Beverage leadership to develop concepts, menus, and operational strategies, ensuring pastry offerings align with luxury brand standards.</li> <li >Oversee production planning, mise en place organization, service execution, quality assurance, and presentation standards across all outlets.</li> <li >Develop seasonal menus, festive collections, special occasion offerings, and personalized VIP amenities.</li> <li >Establish and maintain standardized recipes, production schedules, SOPs, and quality control procedures.</li> <li >Ensure strict compliance with HACCP principles, food safety regulations, hygiene requirements, and sanitation standards.</li> <li >Manage food cost, labor productivity, inventory control, purchasing, portion management, and waste reduction while maintaining premium quality.</li> <li >Recruit, train, mentor, and inspire a high-performing pastry team, fostering excellence, creativity, discipline, and continuous professional growth.</li> <li >Support pre-opening activities including kitchen planning, workflow optimization, equipment selection, supplier evaluation, product sourcing, and operational preparation.</li> <li >Represent the resort’s pastry program during VIP events, media activities, culinary demonstrations, and guest masterclasses.</li> </ul> <h3 >Experience and Qualifications</h3> <ul > <li >8–10 years of professional pastry experience, including 4–5 years in a senior leadership role.</li> <li >Experience gained within a luxury hotel, Michelin-starred restaurant, or internationally recognized pâtisserie.</li> <li >Extensive expertise in classical French pastry and contemporary pastry techniques.</li> <li >Mastery of plated desserts, chocolate artistry, confectionery, and ice cream production.</li> <li >Demonstrated ability to create innovative dessert concepts while maintaining technical precision and classical discipline.</li> <li >Formal pastry education from a recognized culinary institution or equivalent professional experience.</li> <li >Previous luxury hospitality pre-opening experience is highly desirable.</li> </ul> <h3 >Technical Expertise</h3> <p >Candidates must possess an exceptional technical foundation in classical French pastry. Advanced expertise in <strong >chocolate artistry</strong> is required, encompassing showpieces, fine confectionery, bonbons, pralines, and signature chocolate creations. Strong expertise in <strong >ice cream</strong> and various French pastry techniques is also essential for this role.</p> <h3 >Leadership and Operational Skills</h3> <ul > <li >Strong financial understanding, including food cost management, budgeting, labor planning, inventory control, and operational performance.</li> <li >Comprehensive knowledge of HACCP, food safety regulations, sanitation procedures, and quality assurance systems.</li> <li >Exceptional leadership, coaching, and team development skills, with experience managing multicultural teams.</li> <li >Excellent organizational, communication, and problem-solving abilities within a fast-paced luxury environment.</li> <li >Highly creative, detail-oriented, disciplined, and committed to delivering memorable guest experiences through exceptional pastry excellence.</li> </ul> <h3 >About Rosewood Red Sea</h3> <p >Rosewood Red Sea is committed to delivering luxury hospitality experiences. This full-time Pastry Chef position offers an opportunity to contribute to a distinctive culinary identity within a premier resort setting in Saudi Arabia.</p>

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

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

<h3 >Introduction to the Role</h3> <p >Hisham Albloshi Holding Group is seeking a dedicated and skilled <strong >Assistant Pastry Chef</strong> to join our culinary team. This full-time position is based in the Makkah region, with opportunities in both Jeddah and Makkah cities. The successful candidate will contribute to the creation of high-quality desserts and pastries, supporting the lead pastry chef in a dynamic kitchen environment.</p> <h3 >Role Overview</h3> <p >The Assistant Pastry Chef plays a crucial role in the daily operations of the pastry section. This position involves assisting with all aspects of pastry production, ensuring that all items meet the established standards for taste, presentation, and quality. The role requires a commitment to culinary excellence and efficient execution within a professional kitchen setting.</p> <h3 >Key Responsibilities</h3> <ul > <li >Assist in the preparation and production of a wide range of desserts and pastries.</li> <li >Ensure all pastry items are prepared according to recipes and quality standards.</li> <li >Maintain cleanliness and organization of the pastry section and equipment.</li> <li >Support the Head Pastry Chef in daily tasks and special projects.</li> <li >Adhere to all food safety and hygiene regulations.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >Proven experience in preparing desserts and pastries, with 0-1 years of professional experience.</li> <li >Demonstrated passion for quality, creativity, and attention to detail in pastry work.</li> <li >Ability to work efficiently and maintain productivity in a fast-paced culinary environment.</li> <li >Candidates available for <strong >immediate joining</strong> are preferred.</li> </ul> <h3 >Work Environment and Expectations</h3> <p >This role operates within a professional kitchen setting that demands efficiency and precision. The Assistant Pastry Chef is expected to contribute positively to a team-oriented atmosphere, upholding the high standards of Hisham Albloshi Holding Group. The position requires adaptability and the capacity to manage tasks effectively under pressure.</p> <h3 >Application Process</h3> <p >Candidates who meet the outlined qualifications and are prepared for a full-time commitment are encouraged to apply. Further details regarding the application process will be provided upon initial contact. Salary for this position will be discussed during the interview stages.</p>

<p>We are looking for a talented and creative pastry and desserts chef to join our team, where you will be responsible for preparing a variety of high-quality baked goods and desserts. If you are passionate about the art of bread and pastry making and have experience in innovating new recipes, this is your chance to shine.<br><br>**Job Responsibilities:**<br><br>* Develop and create new and innovative recipes for baked goods and desserts.<br>* Supervise the quality of ingredients and final products.<br>* Ensure compliance with cleanliness and food safety standards.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> Every plate has the potential to create a memory that lasts a lifetime for our guests. To deliver all this and more, we’re looking for a Cook / Commis Chef with a passion for presentation, dedication to flavour and commitment to setting high standards from workspace to table and beyond.<br>A little taste of your day-to-day:<br><p>· Prepares and present baked pastries including the preparation of:</p><br><p>o Baked pastries</p><br><p>o Handling and storage of commodities</p><br><p>o Chou pastry dishes</p><br><p>o Gateau pithiviers</p><br><p>o Bake and fill a variety of sweet pate dishes</p><br><p>o Savoury products from chou short and puff</p><br><p>· Prepares and present yeast raised pastries including the preparation of:</p><br><p>o Croissants</p><br><p>o Brioche</p><br><p>o Kuchen</p><br><p>o Danish pastries</p><br><p>o Savarins and babas</p><br><p>· Prepare and present afternoon tea items including:</p><br><p>o Those suitable to be served for afternoon tea in a hotel</p><br><p>o Flans and pies</p><br><p>· Prepare and present desserts including:</p><br><p>o Frozen desserts</p><br><p>o Hot desserts</p><br><p>o Cold desserts</p><br><p>o Specialty desserts</p><br><p>· Prepare and present gateaux, tortes and cakes including:</p><br><p>o Traditional gateaux, torten and cakes</p><br><p>o Finish and decorate them</p><br><p>o Prepare for service and serve them to guests</p><br><p>o Design, prepare, cover and decorate cakes for festive occasions</p><br><p>o Prepare a range of cheesecakes</p><br><p>· Prepare marzipan work</p><br><p>o Prepare modeling marzipan</p><br><p>o Prepare a range of molded flowers and figures</p><br><p>o Manipulate marzipan to cover cakes<br>· Prepare Petits Fours</p><br><p>o Prepare a range of petits fours secs</p><br><p>o Prepare a range of petits fours glaces</p><br><p>· Maintain hygienic standards and practices</p><br><p>· Maintain a hygienic kitchen</p><br><p>· Clean the kitchen and equipment</p><br><p>· Maintain personal hygiene</p><br>What We need from you:<br>●<span> 2 years of experience in Pastry.</span><br>●The flexibility to work night, weekend and holiday shifts&nbsp;<br>●Compliance with local laws on food handling – you’ll need to be above the minimum age required and fluent in the local language&nbsp;<br>●Great communication – you’ll be warm, welcoming and easy to talk to&nbsp;<br><br>Human Resource Responsibilities<br><p>· Works with Superior and Human Resource Manager to ensure the departmental performance of staff is</p><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"> <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>

<p>Assist the Executive Pastry Chef and Sous Chef in 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 instructions and reports relating to the Pastry section from the Executive Pastry Chef or Sous Chef. Attend to tasks and responsibilities assigned by senior culinary colleagues in a timely and professional manner. Follow established production procedures, recipes, and instructions provided by supervisors. Assist in the preparation of pastry products, baked goods, desserts, and other items as required by the operation. Ensure all products are prepared according to established quality, hygiene, and presentation standards. Maintain proper handling and use of pastry equipment to prevent loss, damage, and unnecessary waste. Maintain the Pastry section and work environment clean, organized, and orderly at all times. Follow proper food safety, sanitation, and hygiene procedures throughout all production activities. Work effectively as part of a team and contribute to a positive and professional working environment. Maintain readiness to support the Pastry section during high-volume periods and busy service operations. Report any major complaints, quality concerns, equipment problems, or operational issues to the Executive Pastry Chef or Sous Chef. 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. Maintain honesty, professionalism, a positive attitude, and willingness to learn and develop culinary skills. Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Previous experience in a pastry, bakery, or kitchen environment is preferred.</li><li>Basic knowledge of pastry and bakery production techniques.</li><li>Basic knowledge of food preparation, hygiene, sanitation, and food safety.</li><li>Ability to follow recipes, instructions, and established production procedures accurately.</li><li>Ability to safely operate basic pastry and kitchen equipment.</li><li>Ability to work effectively as part of a team in a high-volume environment.</li><li>Culinary, pastry, or bakery training is preferred.</li><li>Previous experience in a luxury hotel or resort environment is preferred.</li><li>Ability to work flexible shifts, including early mornings, weekends, and public holidays.</li><li>Professional appearance and high standards of personal hygiene are required.</li><li>Ability to work under pressure while maintaining quality and cleanliness standards.</li><li>Willingness to participate in training and continuous professional development.</li><li>Commitment to maintaining the highest standards of food safety, hygiene, cleanliness, and product quality.</li><li>Ability to undertake additional duties and special assignments as required by management.</li><li>Understanding of ultra-luxury guest expectations and brand alignment.</li><li>Experience in project coordination, scheduling, and document control during pre-opening stages.</li><li>Experience in Pre- Opening is a plus.</li><li>Regional Experience is a must.</li><li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>Impeccable grooming and personal presentation aligned with luxury standards.</li></ul>

<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 Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h3 >About the 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>

<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>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 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.

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

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

<p>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>