Pastry Chef - Chocolatier at SIHAMCO

Casablanca, Casablanca-Settat, Morocco -

Full Time

Start Date

Immediate

Expiry Date

20 Jan, 26

Salary

0.0

Posted On

22 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Management, Cost Control, Menu Planning, Team Leadership, Quality Control, Supplier Management, Creativity, Chocolate Techniques, Operational Efficiency, Food Safety, Guest Experience, Innovation, Training, Collaboration, Presentation Skills, Attention to Detail

Industry

Hospitality

Description

About Us: As part of Riyadh Seasons, we are a collection of upscale and innovative restaurants in Riyadh, dedicated to providing guests with exceptional dining experiences. With a focus on high-quality ingredients, cutting-edge techniques, and a passion for culinary excellence, we are seeking an experienced and visionary Head of Pastry to lead the pastry department at Little Krazy. At Little Krazy, we believe in magic, wonder, and indulgence. Think of our workshop as your very own chocolate factory: vivid imagination, bold creations, playful surprises, and the highest quality of craftsmanship. We are committed to delighting customers with more than just sweets — we deliver edible art. A world of chocolate and delight We are seeking a visionary Chocolatier & Pastry Artist who specializes in chocolate sculptures, chocolate art, and exquisite pastries. Someone who doesn’t just make desserts — but stories. This role will be central to creating show‑stopping centrepieces, sculptural pieces, themed installations (seasonal or event‑based), as well as refined chocolate confections and pastries. Role Overview: As the Head of Pastry, you will oversee and lead the pastry operations for three distinct restaurant concepts in Riyadh. You will be responsible for the overall strategy, menu planning, and day-to-day operations, while prioritizing food quality, cost control, and operational efficiency. Your leadership will be essential in shaping a cohesive pastry experience across all locations. Key Responsibilities: Cost Control & Food Management: Oversee the entire pastry production process, ensuring the efficient use of resources to maintain cost control Develop and implement cost-effective strategies without compromising quality, minimizing waste, and improving overall food cost management. Regularly review ingredient purchasing, portion sizes, and waste reduction strategies to optimize the department's financial performance. Operations Management: Ensure smooth daily operations across all locations, maintaining consistent service levels and pastry quality. Oversee scheduling, stock management, and coordination between pastry and other kitchen teams to ensure operational efficiency. Implement and refine operational systems for consistency, safety, and sanitation across all pastry kitchens. Menu Planning & Development: Design and develop innovative, seasonal, and restaurant-specific pastry menus for each location, balancing creativity with cost-effectiveness. Regularly review and update pastry offerings to keep the menu fresh, exciting, and aligned with guest preferences. Integrate regional flavors and ingredients into the menu while adhering to international pastry standards Leadership & Team Management: Lead, train, and mentor pastry chefs and kitchen staff across all three locations. Foster a creative and collaborative environment, encouraging innovation and development in the pastry kitchen. Conduct regular team meetings to ensure alignment on objectives, menu items, and operational excellence. Oversee daily pastry operations, ensuring teams meet deadlines, uphold high standards, and work efficiently. Acquisition & Supplier Management: Develop strong relationships with suppliers and vendors to source the best ingredients at competitive prices. Regularly review and negotiate supplier contracts, ensuring high-quality ingredients are consistently available. Stay updated on emerging pastry trends and ingredients, actively sourcing new products to elevate the menu and keep offerings innovative. Quality Control & Consistency: Ensure all pastry products meet the highest standards of quality, flavor, and presentation. Conduct regular inspections of pastry production areas, equipment, and ingredients to ensure cleanliness and quality control. Implement standardized recipes and procedures to ensure consistency in pastry quality across all restaurants. Guest Experience & Innovation: Work closely with restaurant managers and front-of-house teams to ensure a seamless and exceptional guest experience in all pastry offerings. Collect guest feedback and adapt offerings to align with customer preferences and seasonal changes. Lead the creative development of new dessert ideas, keeping the offerings fresh, exciting, and visually striking. Preferred Qualifications: Culinary degree from a recognized institution Experience managing pastry operations in the Middle East or a similar international market. Proven experience (5+ years) as a Head Pastry Chef or similar leadership role within a high-end, fine-dining restaurant or hotel Strong experience in managing pastry kitchens Expertise in cost control, budgeting, and food cost management, with a focus on efficiency and profitability. In-depth knowledge of pastry and chocolate techniques, trends, and regional and international dessert flavors. Strong background in operations management, including inventory control, vendor relations, and team coordination. Ability to lead a team effectively, manage performance, and foster a positive working environment. Creative mindset with attention to detail in product development, presentation, and innovation. Fluent in English; Arabic is a plus.

Responsibilities

The Head of Pastry will oversee pastry operations for three restaurant concepts, focusing on strategy, menu planning, and day-to-day operations. This role involves ensuring food quality, cost control, and operational efficiency while leading a team of pastry chefs.