Executive Pastry Chef

Application Deadline: 31 March 2025

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Saudi Arabia - Yanbu

DescriptionPlan, organise, control and direct the work of employees responsible for the preparation
and presentation of a broad array of cakes, pastries, desserts, petits fours and breads
which meet customer expectations.

Key Responsibilities● Supervise all employees in the Pastry/Bakery kitchen.
● Create new pastry and dessert menus for all restaurant outlets and banquets,
conduct tastings and presentations with photos and costing.
● Establish culinary standards specific for Pastry/Bakery which meet the need of
the target market.
● Please note that this document is intellectual property owned by KISA/Switzerland
● Develop and maintain up-dated operations manuals for all food production and
Stewarding sections and make recipes and maintain up-dated and accurate
costing of all Pastry dishes prepared and sold in the Food and Beverage
operation.
● Supervise the Pastry kitchen staff in the preparation and presentation of all food
items in accordance with the hotel’s food and beverage standards and
standardised menu guidelines.
● Oversee all matters related to food purchasing for pastry and bakery.
● Check food preparation, individual costs, quality, quantity inventories and portion
control on a daily basis.
● Liaise with the Chief Steward in order to ensure high standards of cleanliness are
maintained in all areas of the Pastry/Bakery kitchen, such as machinery and
small kitchen equipment.
● Maintain a hygienic kitchen and personal hygiene.
● Work with Executive Chef and Director of People Services to ensure the
departmental performance of staff is productive and assist in planning for future
staffing needs.
● Ensure training needs analysis of Kitchen staff is carried out and training
programmes are designed and implemented to meet needs.
● Provide input for probation and formal performance appraisal discussions in line
with company guidelines.
● Coach, counsel and discipline staff, providing constructive feedback to enhance
performance.
● Work with Executive Chef in the preparation and management of the
department’s budget.
● Assist in co-ordinating the preparation of the departmental annual budget.
● Control and monitor departmental costs on an ongoing basis to ensure
performance against budget.
● Please note that this document is intellectual property owned by KISA/Switzerland
● Be aware of duty of care and adhere to occupational, health and safety
legislation, policies and procedures.
● Be familiar with property safety, first aid and fire and emergency procedures and
operate equipment safely and sensibly.
● Initiate action to correct a hazardous situation and notify supervisors of potential
dangers.
● Log security incidents and accidents in accordance with hotel requirements.
● Implement and practice HACCP.
● Demonstrate Awareness of OH&S policies and procedures and ensure all
procedures are conducted safely and within OH&S guidelines and ensure your
direct reports do the same.

Additional responsibilities and tasks can be added at any time according to the needs of
the business and of the hotel.

Skills, Knowledge and Expertise\nMinimum 5 years in kitchen management role, preferably with an international 5* Hotel chain\nMinimum 10 years (pastry) kitchen experience.\nExperience in the retail sector is beneficial\nBanqueting experience is preferred\n