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Contract TypeContract TypeFull-time
Workplace typeWorkplace typeOn-site
LocationLocationJeddah
The Role:
As the Executive Pastry Chef, you will oversee the pastry kitchen's development and operation. Your primary responsibility will be to ensure high-quality, innovative pastry items for all dining outlets, events, and catering services. You will manage a team of pastry chefs, design creative menus, maintain quality standards, and ensure smooth kitchen operations.

Key Responsibilities:
  • Design and create innovative, seasonal, and visually appealing pastry menus for all outlets and events.
  • Stay current with pastry trends, techniques, and emerging culinary innovations to bring fresh ideas.
  • Ensure all pastry products meet the standards for taste, presentation, and consistency.
  • Oversee the storage, handling, and presentation of pastry items to ensure food safety and hygiene protocols are strictly followed.
  • Conduct regular quality checks to maintain high standards in every aspect of pastry production.
  • Manage the pastry department’s budget efficiently while controlling food costs.
  • Monitor inventory and procurement of pastry ingredients to maintain adequate stock levels.
  • Analyze sales reports and forecast demand for preparation of the correct quantity of products.
  • Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality.
  • Develop and execute training programs to enhance staff skills.
  • Schedule, supervise, and evaluate team members for smooth kitchen operations.
  • Deliver exceptional pastry experiences surpassing guest expectations.
  • Enforce adherence to health and safety regulations in the kitchen.
  • Ensure cleanliness and organization of the pastry kitchen to comply with sanitation standards.

Qualifications:
  • Proven experience as an Executive Pastry Chef in a hotel or restaurant.
  • Extensive knowledge of classical and contemporary pastry techniques.
  • Strong leadership and team management skills.
  • Excellent organizational, time-management, and problem-solving abilities.
  • Ability to work creatively within budget constraints.
  • Strong understanding of food safety regulations and quality control standards.
  • Exceptional communication skills with the ability to collaborate effectively.
  • Culinary degree or equivalent qualification preferred.

Requirements

  • Requires 2-5 Years experience

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