Pastry Chef at Accor

Riyadh, Riyadh Region, Saudi Arabia -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

0.0

Posted On

21 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Arts, Baking Science, Menu Development, Team Leadership, Inventory Management, Cost Control, Food Safety Compliance, Contemporary Pastry Techniques, Staff Training, Event Coordination, Financial Analysis, Quality Assurance, Halal Food Preparation, Artistic Presentation, Time Management, Collaboration

Industry

Hospitality

Description

Company Description Fairmont Ramla Riyadh is a luxury hospitality destination offering premium serviced residences, exceptional dining experiences, and world-class guest services. As part of the renowned Fairmont brand, the property is committed to excellence and innovation, delivering unforgettable experiences through high standards in hospitality and culinary arts Job Description The Pastry Chef at Fairmont Ramla is responsible for creating and preparing a variety of baked goods, desserts, and pastries. This role involves designing new recipes, ensuring high-quality presentation, and maintaining standards of taste and texture. The Pastry Chef oversees the pastry kitchen operations, manages inventory and supplies, and ensures compliance with health and safety regulations. Additionally, they lead and train pastry staff, collaborate with other kitchen departments, and innovate seasonal and themed dessert offerings to enhance the overall dining experience. Duties & Responsibilities Quality Assurance: Ensure the highest food quality in line with market standards by assisting the Executive Chef in all kitchen operations. Adherence to Standards: Follow Fairmont standards for food quality, preparation, recipes, and presentation. Staffing and Supplies: Ensure proper staffing levels and adequate supplies for all pastry stations. Menu Setup: Supervise the setup of menu items, ensuring they are ready and presented correctly. Food Oversight: Monitor seasonings, portion sizes, and the visual appeal of desserts and pastries. Waste Management: Store unused food properly to minimize waste and maintain quality. Budget Assistance: Help manage budgetary and payroll expenses as needed. Collaboration: Work closely with chefs to maintain correct preparation and delivery times while ensuring food quality. Safety and Hygiene: Ensure compliance with safety, hygiene, and sanitation practices in the kitchen. Inventory Management: Assist the Executive Chef in checking and ordering fresh and dry storage items needed for pastry operations. Communication Enhancement: Foster improved communication between pastry production and service staff. Adaptability: Ensure readiness and prioritize tasks in response to last-minute reservation changes. Continuous Learning: Regularly confer with the Executive Chef to become familiar with all aspects of the role, preparing to fill in as necessary. Employee Productivity: Maximize employee productivity and morale, maintaining discipline in line with hotel guidelines and local regulations. Scheduling: Schedule staff according to varying business levels to enhance productivity and manage payroll costs. Training: Provide comprehensive training to employees, ensuring they have the skills to perform their duties efficiently. Performance Evaluations: Conduct annual performance evaluations for pastry staff. Policy Adherence: Understand and adhere to hotel policies regarding fire, hygiene, health, and safety regulations. Hazard Reporting: Report and rectify any potential or real hazards immediately. Qualifications **Required Skills and Experience:** - Proven leadership experience supervising pastry teams in a high-volume, multi-outlet hospitality environment - Advanced technical expertise in pastry arts, baking science, and contemporary pastry techniques - Demonstrated ability to develop and execute innovative pastry menus and modelling of new concepts Strong people skills with the ability to inspire, mentor, and develop team members - Excellent organisational and time-keeping abilities, with capacity to manage multiple priorities under pressure - Proficiency in inventory management, cost control, and financial analysis - Experience coordinating events, banquets, and special occasions Strong communication and collaborative skills across all organisational levels - Proven track record of maintaining exceptional quality standards and food safety compliance **Desirable Skills:** - Knowledge of international pastry trends and contemporary culinary practices - Experience with pastry-specific software and kitchen management systems - Familiarity with halal food preparation standards and cultural requirements Artistic and creative presentation skills with an eye for detail and aesthetics **Education and Certifications:** - Formal culinary qualification in pastry arts or equivalent professional training - Food Safety and Hygiene certification (or willingness to obtain) - Hospitality management qualification (desirable) Domain Expertise: - In-depth knowledge of pastry production techniques, ingredients, and equipment - Understanding of baking science and food chemistry - Expertise in menu planning, recipe development, and cost analysis - Proficiency in maintaining kitchen operations and staff management Additional Information Your Team and Work Environment: In 1–2 sentences, introduce the team, hotel, or workplace in a way that reflects its culture. Note: The description can be adjusted to meet specific local or legal requirements, such as work permits. Our Commitment to Diversity & Inclusion: We are an inclusive company, and our goal is to attract, hire, and develop diverse talent. Reporting & Administration: Prepare and present sales reports, forecasts, and performance analysis to senior management. Track and manage sales leads and opportunities using CRM systems (e.g., Opera, Salesforce, Delphi). Ensure accurate records of all client interactions, leads, and bookings. Maintain up-to-date knowledge of market conditions, competitor offerings, and industry best practices. Requirements: Education: Bachelor's degree in Hospitality, Business Administration, Marketing, or a related field. A Master’s degree or industry certifications (e.g., CHME, CMP) is a plus. Experience: Minimum of 5–7 years of experience in sales within the luxury hotel or hospitality industry, with a proven track record of achieving sales targets and managing key accounts. Skills: Exceptional sales and negotiation skills, particularly within the luxury market. Strong understanding of the hotel industry, including MICE and leisure segments. Proficiency in CRM systems, hotel sales software (e.g., Opera, Delphi), and Microsoft Office Suite. Fluent in English; additional languages are highly desirable. Ability to think strategically and creatively, with excellent problem-solving skills. Key Competencies: Leadership: Ability to lead by example, providing guidance and support to the sales team. Client Focus: A deep commitment to delivering exceptional service and personalized experiences to high-end clientele. Communication: Strong interpersonal and communication skills to engage with clients and internal teams effectively. Time Management: Excellent organizational and multitasking skills, with the ability to prioritize tasks and meet deadlines. Analytical Thinking: Ability to analyze market data and sales trends to make informed decisions and adjust strategies accordingly. Negotiation Skills: Proven ability to negotiate and close high-value deals while maintaining profitability for the hotel. Working Conditions: Full-time position with flexibility for evening and weekend work, depending on client needs and industry events. Travel may be required to meet with clients or attend industry events. Ability to work under pressure and meet sales targets in a competitive environment. Compensation: Competitive salary and commission structure based on performance. Benefits package may include healthcare, retirement plans, travel discounts, and other perks. Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Pastry Chef is responsible for designing and preparing high-quality baked goods and desserts while overseeing pastry kitchen operations. This includes managing inventory, leading and training staff, and ensuring strict adherence to health, safety, and luxury brand standards.