Commis II Pastry Raffles & Fairmont The Red Sea.📣 إعلان

About the Commis II Pastry Role

Raffles Hotels & Resorts is seeking a Commis II Pastry to join the team at Raffles & Fairmont The Red Sea. This full-time position is based in Umluj, Tabuk, Saudi Arabia, within the groundbreaking Red Sea Project. The role involves supporting the pastry section's daily operations and contributing to the production of high-quality pastry and bakery items.

About Raffles & Fairmont The Red Sea

Raffles & Fairmont The Red Sea is a nature-focused resort located within the Kingdom's Red Sea Project. The resort features 361 rooms, eleven distinct dining concepts, including an overwater restaurant, and a Spa. Situated adjacent to an 18-hole championship golf course, the project aims to establish new benchmarks in sustainable development across 200km of untouched coastline, an archipelago of over 90 unspoiled islands, dormant volcanoes, rich marine habitats, and ancient archaeological sites.

Key Responsibilities

• 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, maintaining high standards of quality, consistency, and presentation.
• 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.
• Keep the Pastry section and work environment clean, organized, and orderly at all times.
• Adhere to 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.
• Support the Pastry section during high-volume periods and busy service operations.
• Report any major complaints, quality concerns, equipment problems, or operational issues to senior culinary colleagues.
• Attend training and development programs as assigned by management.
• Perform any other duties, special tasks, or responsibilities assigned by the Executive Pastry Chef, Junior Sous Chef, or Hotel Management.

Qualifications and Experience

• 0-1 years of relevant experience.
• Ability to read and take appropriate action on instructions and reports from senior culinary colleagues.
• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.

Candidate Profile

• Demonstrates honesty, professionalism, and a positive attitude.
• Possesses a willingness to learn and develop culinary skills.
• Exhibits a proactive, anticipatory approach with a strong sense of ownership and accountability.
• Maintains impeccable grooming and personal presentation aligned with luxury standards.
• Understands ultra-luxury guest expectations and brand alignment.

Work Environment and Operational Expectations

This role requires the ability to work flexible shifts, including early mornings, weekends, and public holidays, to meet operational demands. A professional appearance and high standards of personal hygiene are mandatory. The successful candidate will be prepared to undertake additional duties and special assignments as required by management.