رئيس طهاه (هيد شيف)📣 إعلان

Join Red Sea Global Hospitality as an Executive Pastry Chef!
Become part of a team leading the change in responsible development and regenerative tourism. Our core values of Respect, Responsibility, Passion, and Collaboration drive everything we do, creating extraordinary guest experiences and fostering a thriving workplace for our team.

The Role:
As a Cluster Executive Pastry Chef, your role is to serve the needs of the business, our guests, and our colleagues by supporting the food production across multiple properties. Responsibilities include:

• Leading all aspects of pastry and bakery culinary operations.
• Driving innovation in pastry and bakery concepts.
• Collaborating with the Executive Chef to create luxury-aligned menus.
• Maintaining high food quality and standards.
• Managing culinary budgets ensuring profitability.
• Mentoring and training junior pastry chefs.
• Representing Red Sea Global Hospitality in culinary competitions.

What We Offer:
Exciting opportunities for personal and professional development, competitive compensation, health insurance, an inclusive work environment, and employee recognition programs.

What We Require:
- Basic Food Hygiene Certificate
- Specialized in Pastry from a relevant Culinary School
- Minimum of 5 years experience in a similar culinary position

Competencies:
- Service-oriented with attention to detail
- Strong presentation and influencing skills
- Multicultural awareness
- Flexibility in dynamic environments

Join Our Team as an Executive Sous Chef!

At BAAN Holding, we are seeking an experienced Executive Sous Chef to oversee all culinary operations within our kitchen. This crucial role demands exceptional culinary skills and strong leadership to ensure our dining experience is top-notch.

Key Responsibilities:

• Kitchen Management: Assist the Executive Chef in managing daily kitchen operations, ensuring smooth service.
• Staff Supervision: Lead, train, and mentor kitchen staff while fostering teamwork.
• Menu Development: Collaborate on innovative menus that reflect culinary trends.
• Inventory and Ordering: Monitor inventory and assist in supply ordering for optimal stock.
• Quality Control: Ensure adherence to food safety and sanitation standards.
• Customer Engagement: Interact with guests to ensure satisfaction and address concerns.
• Operational Support: Assist in administrative tasks and budget monitoring.

Qualifications:

• Culinary degree or equivalent certification.
• 5+ years of professional kitchen experience, with 2+ years in a supervisory role.
• Strong knowledge of culinary techniques and kitchen management.
• Excellent leadership and communication skills.

Core Skills:

• Culinary Expertise
• Leadership and Organizational Skills
• Creativity and Problem-Solving Skills

Key Result Areas:

• Food Quality
• Team Performance
• Operational Efficiency
• Cost Management
• Guest Satisfaction