Pastry Chef📣 Job Ad

in Marriott International

about 12 hours ago

	Contract Type	Full-time
	Workplace type	On-site
	Location	Jeddah

Join Our Team as an Executive Pastry Chef at Marriott International!
We are looking for a talented Executive Pastry Chef to lead our pastry operations at The Ritz-Carlton Riyadh. This role plays a vital part in enhancing guest satisfaction through exceptional pastries while maintaining high standards of culinary excellence.

Key Responsibilities:

Oversee the success of daily pastry operations and ensure quality standards.
Lead and supervise pastry staff in food preparation and presentation.
Develop and design new pastry items, ensuring superior quality and creativity in offerings.
Maintain compliance with health and safety standards in food handling.
Manage day-to-day kitchen operations and monitor service behaviors to exceed guest expectations.
Mentor and train team members to enhance their skills and performance.
Engage with guests to gather feedback and improve offerings.

Candidate Profile:
The ideal candidate will have significant culinary experience, particularly in pastry, with a demonstrated ability in leading kitchen teams and managing culinary operations. We appreciate innovative thinkers who are committed to excellence in food quality and guest service.

At Marriott International, we are dedicated to fostering a diverse and inclusive workplace. We encourage applicants from all backgrounds to apply for this exciting opportunity to grow with us.

Requirements

Requires 2-5 Years experience

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The Role:
The Pastry Chef is responsible for overseeing the pastry kitchen development and operation, ensuring the creation of high-quality, and innovative pastry items for all dining outlets, events, and catering services. This role involves managing a team of pastry chefs, designing and developing creative menus, maintaining quality standards, and ensuring smooth kitchen operations. The Pastry Chef is expected to deliver exceptional culinary experiences that align with the company reputation for excellence.

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, ensuring efficient use of resources and controlling food costs without compromising quality.
Monitor inventory, ordering, and procurement of pastry ingredients and equipment to maintain adequate stock levels.
Analyze sales reports and forecast demand to ensure the correct quantity of products is prepared.
Lead, train, and motivate the pastry team, ensuring high performance and adherence to quality standards.
Develop and execute training programs to enhance the skills of pastry chefs and kitchen staff.
Schedule, supervise, and evaluate team members to ensure smooth kitchen operations.
Consistently deliver exceptional pastry experiences that exceed guest expectations, ensuring that all offerings reflect the standards of the company.
Enforce and adhere to strict health and safety regulations in the kitchen.
Ensure cleanliness and organization of the pastry kitchen to comply with all sanitation standards and regulations.

Qualifications:

Proven experience as an Executive Pastry Chef in a hotel or Restaurants.
Extensive knowledge of classical and contemporary pastry techniques, including desserts, breads, cakes, confections, and plated desserts.
Strong leadership and team management skills, with a demonstrated ability to inspire and lead a large and diverse team in a high-pressure environment.
Excellent organizational, time-management, and problem-solving abilities.
Ability to work creatively and efficiently within budget constraints.
Strong understanding of food safety regulations and quality control standards.
Exceptional communication skills and the ability to collaborate with various departments.
Culinary degree or equivalent qualification from a reputable culinary school is preferred.

2-5 years