Executive Pastry Chef

4 days ago

Riyadh, Ar Riyāḑ, Saudi Arabia IHG Hotels & Resorts Full time
Roles and responsibilities

People

  • Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers.
  • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance.
  • Recommend or initiate any HR related actions where needed.
  • Drive a great working environment for teams to thrive – connect departments to create sense of one team.
  • Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests.

Responsible business

  • You'll make sure our dishes are always at their best - we have standards - but it's down to you to make that room special and memorable for guests.
  • Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen.
  • Make sure food and pastry items are secure and stored safely – always keep stock replenished to minimize waste.
  • Ensure that all kitchen equipment and environment are hygienic and working properly.
  • Always follow governmental regulations and company policies and procedures.
  • Ad-hoc duties – unexpected moments when we must pull together to get a task done.

Guest experience

  • Encourage guest feedback to improve guest satisfaction.
  • Answer guest questions about pastries and kitchen services.
  • Help the Executive chef with event planning.
  • Assists in planning and supervising production of all cold and hot desserts.
  • Bakeries including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensure that they are fresh and prepared in the correct manner.
  • Maintains comprehensive product knowledge on ingredients, equipment's, market and current trends.
  • Deals effectively with guest requests and takes appropriate actions to resolve guest's complaints.

Financial

  • Complete forecasts, plans, and departmental production reports for management.
  • Help prepare the hotel's annual budget and the setting of departmental goals
  • Maintain costing and documentation of all dishes prepared and sold from the kitchen
  • Assists in initiating daily requisitions based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
  • Ensures that all food transfers are correctly recorded
  • Manage the functions of all the Pastry employees, including reporting on duty, late arrival, overtime, off days and public holidays to ensure a maximum productivity during their duty
Desired candidate profile

Degree or certificate in culinary arts
5 years' experience as a chef
At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
Pastry Production and Menu Development
Menu Creation: Develop and design creative, seasonal pastry menus that align with the restaurant or hotel's overall culinary theme and guest preferences. This includes a range of pastries, cakes, cookies, breads, and desserts.
Recipe Development: Research, create, and test new pastry recipes, ensuring they meet taste, presentation, and consistency standards. Ensure that all items are adaptable to dietary needs (e.g., gluten-free, vegan, etc.).
Quality Control: Monitor the quality of all pastries and desserts, ensuring that they meet established standards for taste, texture, appearance, and portion control.
Seasonal and Special Offerings: Plan for seasonal or special offerings, such as holiday desserts or exclusive items for special events (e.g., weddings, banquets, or large functions).
Team Leadership and Management
Staff Supervision: Lead, mentor, and manage the pastry team, including pastry chefs, assistants, and bakers. Provide guidance and support to staff to ensure high performance and continuous skill development.
Training and Development: Oversee the training of new team members and provide ongoing development opportunities for staff to improve their skills and knowledge of pastry techniques.
Performance Management: Evaluate team members' performance, providing feedback and implementing corrective actions when necessary. Foster a positive and collaborative work environment.
Scheduling: Plan and create schedules for the pastry team to ensure that all shifts are covered and that production needs are met, especially during peak service times.

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