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Executive Pastry Chef

Riyadh, Saudi Arabia, Riyadh Province, Saudi Arabia, 11564

Executive Pastry Chef

  • Riyadh, Saudi Arabia
  • Kitchen Division
  • Full time

As Executive Pastry Chef you will manage and organise all aspects of food production to the highest professional standards and in accordance to the Standard Operating Procedures. You will be responsible for creative and innovative running of the production kitchen in concert with the guidelines given by the Executive Chef. You will train your team in all aspects of production and support the Executive Chef and the Outlets actively in the creation of new pastry items. The Executive Pastry Chef will report directly to the Executive Chef.

The Executive Pastry Chef will be responsible for the following duties:

  • Creativity and innovation, striving for continuous improvement
  • Foster positive thinking and motivation within pastry kitchens by giving active assistance and advice on more effective ways of running the pastry department.
  • Research, and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes, new trends happening in this area in order to keep abreast with any changes in the market.
  • Plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.
  • Check at all time on the quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the preset standards, the preordained portion size, and that all staffs follow the proper procedure and recipes
  • Upgrade constantly any decoration or show pieces provided on buffets, cake counter or others to achieve the most efficient merchandising possible. Must always be on the look out to improve the general production as a whole.
  • Ensure that all designated action points from daily briefings or other operational meetings are being followed by the individuals concerned.
  • Assist the Executive Chef in compiling the annual marketing plans and budgets and activity promotion plan.
  • Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
  • Find ways to improve the efficiency of the operations, which will benefit our clients.
  • Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
  • Plan co-ordinate and supervise all menu implementations in a timely manner.
  • Assist in the preparation and control of daily and weekly market lists.
  • Create and develop new dishes and recipes by keeping up with the latest market trends.
  • Constantly strive to improve kitchen operating procedures.
  • Propose and initiate when approved, new services and products for our guests.
  • To participate in local community pastry demonstrations, exhibitions and competitions
  • Creates enthusiasm for training and development amongst all Sous Chefs and Chef de Parties.
  • Communication of local and international food trends and market needs to all staff.
  • Communication of local requirements, food sanitation laws, safety regulations and other to all staff.
  • Guide Chief Baker and Assistant Pastry Chef in decision-making and judgement.
  • Ensure that positive working relations with non-Food and Beverage departments are fostered giving co-operation at all times.
  • Ensure disciplinary and grievance procedures are properly adhered to and followed.
  • Control manpower distribution throughout the kitchens, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled business.
  • Be fully responsible for the labour budget of the kitchen department.
  • To prepare weekly time schedules for the section
  • Handle customer comments and complaints and take swift corrective action after consultation with Executive Chef.
  • Relate guest comments, positive or negative, to the Executive Chef and take proper actions.

What we are looking for?                

  • Globally-recognized culinary qualification or Degree holder in Hotel and Catering Management an advantage
  • 8 years experience in relevant position                     
  • Excellent Food and Beverage knowledge; Menu planning and recipes knowledge
  • Cost control awareness and ability to keep to budgets
  • Good kitchen organisation experience
  • Fully aware of International pastry developments, standards, trends and products
  • Excellent communication skills
  • Able to cope with pressure, organised.
  • Outgoing and friendly

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