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Executive Pastry Chef at Accor
Hurghada, Red Sea, Egypt - Full Time
Skills Needed
Culinary Skills, Food Safety Management, Quality Control, Team Leadership, Menu Planning, Cost Control, Training And Development, Hygiene Standards, Inventory Management, Presentation Skills, Cooking Techniques, Environmental Awareness, Chemical Safety, Time Management, Problem Solving, Communication Skills
Specialization
Candidates should have at least a high school diploma and extensive practical and managerial experience in the culinary field, with a minimum of 5 years required. Intermediate English proficiency and basic computer skills are also necessary.
Experience Required
Minimum 5 year(s)
Chef de Cuisine (M/F) at Caterman
Windhof, , Luxembourg - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Executive Chef - Ware at Chartwells
St Albans, England, United Kingdom - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Chefmonteur Reparatie at Astralift
Bleiswijk, , Netherlands - Full Time
Skills Needed
Ci
Qualification
Graduate
Chef / Cook Care Home at Ashton Care Bognor Regis Limited
BRP2, , United Kingdom - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Experience Required
Minimum 1 year(s)
CHEF DE SECTEUR (H/F) at Groupement Les Mousquetaires
Lézignan-Corbières, Occitania, France - Full Time
Skills Needed
Leadership, Commercial Strategy, Team Development, Customer Satisfaction, Performance Management, Retail Management, Sales Growth, Team Motivation
Specialization
You should be a passionate leader with significant experience in a similar role. A strong understanding of commercial and human strategy implementation is essential for enhancing performance and customer satisfaction.
Experience Required
Minimum 2 year(s)
Pastry Chef Assistant at Discovery Land Company
La Quinta, California, United States - Full Time
Skills Needed
Culinary Techniques, Baking Techniques, Quality Control, Menu Development, Inventory Management, Teamwork, Communication Skills, Time Management, Attention To Detail, Food Safety, Pastry Preparation, Customer Service, Problem Solving, Adaptability, Creativity, Professionalism
Specialization
Candidates should have at least one year of experience as a line cook or pastry cook in a large resort or hotel, with a culinary degree preferred. Knowledge of baking techniques and the ability to work in a team environment are essential.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at The Salty
South Miami, Florida, United States - Full Time
Skills Needed
Leadership, Team Management, Communication, Organizational Skills, Problem Solving, Operational Skills, Coaching, Mentoring, Food Safety Compliance, Inventory Management, Scheduling, Quality Control, Pastry Skills, Technology Proficiency, Customer Service, Team Development
Specialization
Candidates should have a minimum of 4 years of experience in a pastry chef or kitchen management role, with a proven ability to lead teams. Strong communication, organizational, and problem-solving skills are essential for success in this fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at IHG Career
, , Fiji - Full Time
Skills Needed
Pastry Techniques, Artisan Breads, Chocolate, Plated Desserts, Team Leadership, Menu Development, Food Cost Management, Inventory Control, Hygiene Compliance, Safety Standards, Creativity, Guest Experience, Training, Operational Efficiency, Mentoring, Collaboration
Specialization
Candidates must have at least 5 years of experience as an Executive Pastry Chef or Senior Pastry Chef in a luxury hotel or resort environment, along with a Certificate IV in Commercial Cookery. Expertise in modern pastry techniques and a passion for providing luxury experiences are essential.
Experience Required
Minimum 5 year(s)
Assistent Chef Slager at HANOS
2616 Delft, , Netherlands - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Executive Pastry Chef at Marriott International Inc
Tampa, FL 33602, USA - Full Time
Skills Needed
Ged, Restaurant Management
Specialization
Culinary food and beverage or related professional area
Qualification
Diploma
Cook / Chef de Partie at Global Relay
Vancouver, BC, Canada - Full Time
Skills Needed
Stairs, It, Coolers
Qualification
Graduate
Experience Required
Minimum 2 year(s)
Chef de cuisine - H/F at Louvre Hotels Group
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Talent, Creativity, Cost Management, Customer Satisfaction, Leadership, Team Management, Communication, Haccp Knowledge, Organizational Skills, Attention To Detail, Problem Solving, Training, Inventory Management, Menu Development, Time Management
Specialization
Candidates should have at least 5 years of experience as a chef in hotel restaurants, with a strong background in managing large volumes of banqueting. A formal culinary education and experience in starred restaurants are preferred.
Experience Required
Minimum 5 year(s)
Pastry Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Pastry Preparation, Knife Skills, Pastry Techniques, Quality Control, Team Leadership, Inventory Control, Menu Planning, Food Safety, Health And Safety, Communication Skills, Adaptability, Creativity, Problem Solving, Time Management, Attention To Detail, Collaboration
Specialization
Demonstrated experience as a Pastry Chef de Partie with proficiency in high-volume kitchen environments is required. Exceptional skills in pastry techniques and the ability to thrive under pressure are essential.
Experience Required
Minimum 2 year(s)
Pastry Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Pastry Techniques, Knife Skills, Quality Control, Team Leadership, Production Planning, Inventory Control, Health And Safety, Food Safety, Communication Skills, Creativity, Adaptability, Problem Solving, Time Management, Attention To Detail, Stress Management, Collaboration
Specialization
Demonstrated experience as a Pastry Chef de Partie with proficiency in managing multiple sections in a high-volume kitchen is required. Exceptional knife skills and the ability to conceptualize unique pastry items are essential.
Experience Required
Minimum 2 year(s)
Lounge Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Ability, Food Hygiene, Halal Preparation, Supervision, Menu Creation, Inventory Management, Presentation Skills, Dietary Restrictions, Communication Skills, Team Collaboration, Pressure Management, Kitchen Organization, Food Safety, Portion Control, Cooking Techniques, Waste Minimization
Specialization
Previous experience as a Chef De Partie is required, with proficiency in various cooking methods and techniques. Knowledge of dietary restrictions and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef Scratch Kitchen* at Consult SMD3
Furlong, PA 18925, USA - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Experience Required
Minimum 3 year(s)
Pastry & Dessert Chef at 6 Head
The Rocks, New South Wales, Australia - Full Time
Skills Needed
Good Communication Skills
Specialization
A minimum certificate iii commercial cookery or at least 3 years of relevant employment experience
Qualification
Trade Certificate
Experience Required
Minimum 1 year(s)
Senior Chef de Partie at AMK Global Group Ltd
Cambridge, ON, Canada - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Experience Required
Minimum 4 year(s)
FIFO Chef Relief pool at Sodexo Canada Ltd
, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Mass Catering Experience, Teamwork, Creativity, Food Service, Safety Training
Specialization
A Certificate III in Commercial Cookery or equivalent is required, along with a valid BOSIET certification. A minimum of 3 years’ experience as a Chef in mass-catering environments is highly desired.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Accor
Hurghada, Red Sea, Egypt -
Full Time

Start Date

Immediate

Expiry Date

26 Dec, 25

Salary

0.0

Posted On

27 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Food Safety Management, Quality Control, Team Leadership, Menu Planning, Cost Control, Training and Development, Hygiene Standards, Inventory Management, Presentation Skills, Cooking Techniques, Environmental Awareness, Chemical Safety, Time Management, Problem Solving, Communication Skills

Industry

Hospitality

Description
Company Description Join us at Accor, where life pulses with passion!​ As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​ By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​ You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​ You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​ Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart,​ Join us and become a Heartist®. Job Description 2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these. 2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard. 2.4 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently. 2.5 Work in a coordinated manner with all section chefs and instruct them as needed. 2.6 Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards. 2.7 Prepare the list of materials to be purchased, place their orders on the system 2.8 Control the daily provision vouchers and accelerate the circulation of slow-moving supplies. 2.9 Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle. 2.10 Plan food production in accordance with the stages identified by the Executive Culinary Chef. 2.11 Control the current status of raw foods and provisions as well as the way that excess food is used, prevent food from spoiling, use excess food in an efficient manner, and control the portions of food. 2.12 Is responsible for preparing standard recipes for all foods produced in order to standardise the portions, taste and quality. 2.13 Continuously monitor that the personnel working in the department comply with personal hygiene rules. 2.14 Ensure that the records needed for the food safety system are kept regularly. 2.15 Check all of the storage houses at the beginning of work and ensure that they are orderly, deliver old products to production, and make sure that the remaining food is made use of. 2.16 Check the menu and inform and warn personnel of any missing or problematic products so that the same situation does not re-occur. 2.17 Monitor the performance of personnel and report personnel that do not work efficiently to the Executive Culinary Chef. 2.18 Organise the personnel’s weekly schedule. Control the monthly timecards 2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainings are organised and delivered. 2.20 Deliver trainings to food production personnel about menu preparation, product recipes and food costs etc. (except for standard trainings such as the Food Safety System and ISO standards). 2.21 To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.). 2.22 To implement necessary warnings and departmental trainings in order to save energy inside the facility. 2.23 To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. 2.24 To provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. 2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. 2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description. Qualifications Education: At least a high school or vocational diploma.  Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years).  Foreign Language: At least intermediate level English.  Courses and Training: Prior attendance in courses and seminars in the related field.  Computer Literacy: Basic computer applications.  Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine. Additional Information 2.23 Implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment and lead to staffs. 2.24 Provide carrying chemicals safely, carrying, storing and using in accordance with laws, controlling reducing chemical dirtiness. 2.25 Carry out all responsibilities related to the quality management and food safety management systems implemented at the facility. 2.26 Carry out all other duties assigned by managers and hotel management not specified in the job description.

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Responsibilities
The Executive Pastry Chef is responsible for the cost, quality, hygiene, taste, and presentation of all food produced or purchased by the facility. They will also oversee kitchen operations, ensure compliance with hygiene standards, and manage personnel training and scheduling.
Executive Pastry Chef at Accor
Hurghada, Red Sea, Egypt - Full Time
Skills Needed
Culinary Skills, Food Safety Management, Quality Control, Team Leadership, Menu Planning, Cost Control, Training And Development, Hygiene Standards, Inventory Management, Presentation Skills, Cooking Techniques, Environmental Awareness, Chemical Safety, Time Management, Problem Solving, Communication Skills
Specialization
Candidates should have at least a high school diploma and extensive practical and managerial experience in the culinary field, with a minimum of 5 years required. Intermediate English proficiency and basic computer skills are also necessary.
Experience Required
Minimum 5 year(s)
Chef de Cuisine (M/F) at Caterman
Windhof, , Luxembourg - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Executive Chef - Ware at Chartwells
St Albans, England, United Kingdom - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Chefmonteur Reparatie at Astralift
Bleiswijk, , Netherlands - Full Time
Skills Needed
Ci
Qualification
Graduate
Chef / Cook Care Home at Ashton Care Bognor Regis Limited
BRP2, , United Kingdom - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Experience Required
Minimum 1 year(s)
CHEF DE SECTEUR (H/F) at Groupement Les Mousquetaires
Lézignan-Corbières, Occitania, France - Full Time
Skills Needed
Leadership, Commercial Strategy, Team Development, Customer Satisfaction, Performance Management, Retail Management, Sales Growth, Team Motivation
Specialization
You should be a passionate leader with significant experience in a similar role. A strong understanding of commercial and human strategy implementation is essential for enhancing performance and customer satisfaction.
Experience Required
Minimum 2 year(s)
Pastry Chef Assistant at Discovery Land Company
La Quinta, California, United States - Full Time
Skills Needed
Culinary Techniques, Baking Techniques, Quality Control, Menu Development, Inventory Management, Teamwork, Communication Skills, Time Management, Attention To Detail, Food Safety, Pastry Preparation, Customer Service, Problem Solving, Adaptability, Creativity, Professionalism
Specialization
Candidates should have at least one year of experience as a line cook or pastry cook in a large resort or hotel, with a culinary degree preferred. Knowledge of baking techniques and the ability to work in a team environment are essential.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at The Salty
South Miami, Florida, United States - Full Time
Skills Needed
Leadership, Team Management, Communication, Organizational Skills, Problem Solving, Operational Skills, Coaching, Mentoring, Food Safety Compliance, Inventory Management, Scheduling, Quality Control, Pastry Skills, Technology Proficiency, Customer Service, Team Development
Specialization
Candidates should have a minimum of 4 years of experience in a pastry chef or kitchen management role, with a proven ability to lead teams. Strong communication, organizational, and problem-solving skills are essential for success in this fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at IHG Career
, , Fiji - Full Time
Skills Needed
Pastry Techniques, Artisan Breads, Chocolate, Plated Desserts, Team Leadership, Menu Development, Food Cost Management, Inventory Control, Hygiene Compliance, Safety Standards, Creativity, Guest Experience, Training, Operational Efficiency, Mentoring, Collaboration
Specialization
Candidates must have at least 5 years of experience as an Executive Pastry Chef or Senior Pastry Chef in a luxury hotel or resort environment, along with a Certificate IV in Commercial Cookery. Expertise in modern pastry techniques and a passion for providing luxury experiences are essential.
Experience Required
Minimum 5 year(s)
Assistent Chef Slager at HANOS
2616 Delft, , Netherlands - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Executive Pastry Chef at Marriott International Inc
Tampa, FL 33602, USA - Full Time
Skills Needed
Ged, Restaurant Management
Specialization
Culinary food and beverage or related professional area
Qualification
Diploma
Cook / Chef de Partie at Global Relay
Vancouver, BC, Canada - Full Time
Skills Needed
Stairs, It, Coolers
Qualification
Graduate
Experience Required
Minimum 2 year(s)
Chef de cuisine - H/F at Louvre Hotels Group
Marseille, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Talent, Creativity, Cost Management, Customer Satisfaction, Leadership, Team Management, Communication, Haccp Knowledge, Organizational Skills, Attention To Detail, Problem Solving, Training, Inventory Management, Menu Development, Time Management
Specialization
Candidates should have at least 5 years of experience as a chef in hotel restaurants, with a strong background in managing large volumes of banqueting. A formal culinary education and experience in starred restaurants are preferred.
Experience Required
Minimum 5 year(s)
Pastry Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Pastry Preparation, Knife Skills, Pastry Techniques, Quality Control, Team Leadership, Inventory Control, Menu Planning, Food Safety, Health And Safety, Communication Skills, Adaptability, Creativity, Problem Solving, Time Management, Attention To Detail, Collaboration
Specialization
Demonstrated experience as a Pastry Chef de Partie with proficiency in high-volume kitchen environments is required. Exceptional skills in pastry techniques and the ability to thrive under pressure are essential.
Experience Required
Minimum 2 year(s)
Pastry Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Pastry Techniques, Knife Skills, Quality Control, Team Leadership, Production Planning, Inventory Control, Health And Safety, Food Safety, Communication Skills, Creativity, Adaptability, Problem Solving, Time Management, Attention To Detail, Stress Management, Collaboration
Specialization
Demonstrated experience as a Pastry Chef de Partie with proficiency in managing multiple sections in a high-volume kitchen is required. Exceptional knife skills and the ability to conceptualize unique pastry items are essential.
Experience Required
Minimum 2 year(s)
Lounge Chef De Partie at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Culinary Ability, Food Hygiene, Halal Preparation, Supervision, Menu Creation, Inventory Management, Presentation Skills, Dietary Restrictions, Communication Skills, Team Collaboration, Pressure Management, Kitchen Organization, Food Safety, Portion Control, Cooking Techniques, Waste Minimization
Specialization
Previous experience as a Chef De Partie is required, with proficiency in various cooking methods and techniques. Knowledge of dietary restrictions and the ability to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Chef Scratch Kitchen* at Consult SMD3
Furlong, PA 18925, USA - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Experience Required
Minimum 3 year(s)
Pastry & Dessert Chef at 6 Head
The Rocks, New South Wales, Australia - Full Time
Skills Needed
Good Communication Skills
Specialization
A minimum certificate iii commercial cookery or at least 3 years of relevant employment experience
Qualification
Trade Certificate
Experience Required
Minimum 1 year(s)
Senior Chef de Partie at AMK Global Group Ltd
Cambridge, ON, Canada - Full Time
Skills Needed
Good Communication Skills
Qualification
Graduate
Experience Required
Minimum 4 year(s)
FIFO Chef Relief pool at Sodexo Canada Ltd
, Western Australia, Australia - Full Time
Skills Needed
Culinary Skills, Mass Catering Experience, Teamwork, Creativity, Food Service, Safety Training
Specialization
A Certificate III in Commercial Cookery or equivalent is required, along with a valid BOSIET certification. A minimum of 3 years’ experience as a Chef in mass-catering environments is highly desired.
Experience Required
Minimum 5 year(s)