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Executive Pastry Chef
2 weeks ago
**Company Description** Sofitel Riyadh Hotel & Convention Center: A Symphony of French Elegance and Saudi Arabian Warmth**
The Sofitel Riyadh is dedicated to providing a five-star experience characterized by luxury, elegance, and impeccable service. The hotel's commitment to personalized attention ensures that each guest's stay is not just comfortable but memorable. Blending urban sophistication with refined opulence, the Sofitel Riyadh creates an atmosphere where every detail is thoughtfully curated to offer a unique and unforgettable experience.
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**®.**
Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations. Promotes the work culture and the company’s core values.
**DUTIES & RESPONSIBILITIES**
- To report for duty punctually wearing the correct uniform and name badges at all times
- Attend daily morning meetings with respective unit’s the Executive Chef regarding menus and other operational/administrational issues
- Attend meetings as required in the Operational Manual and to up-date the Executive Chef/ and/or Executive Sous Chef, as required.
- Hold a daily and monthly meeting with the Pastry / Bakery staff and report to Executive Chef (or designates)
- Establish culinary standards specific to banquets which meet the needs of the target market.
- Ensure that culinary standards comply with Company and Hotel Policies and Procedures and Minimum Standards.
- Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Control Manager.
- Use, wherever possible, locally and seasonally available products in menus and "specials".
- Inspect daily, all fresh food received to ensure the quality is maintained.
- Write and update the relevant section of Departmental Operations Manual.
- Liaise with the (or designates) from the stewarding department to ensure that the high standards of cleanliness are maintained in all areas of the Pastry / Bakery such as machinery, small Kitchen equipment, floors and fridge’s, to ensure a sufficient supply of china, etc for the service and banqueting is available.
- Plan rosters on a 1 week basis and to review on a daily basis with Executive Chef and/or Executive Sous Chef, overtime, rosters and holiday requirements and absenteeism. Accidents and sickness to be written in the Log Book according to Company and Hotel Procedures and reported to the respective unit’s Executive Chef /Executive Sous Chef on a daily basis.
- Report any problems regarding failure of machinery and small equipment to the respective unit’s Executive Chef/ Executive Sous Chefs (or designates), then update the Executive Chef and to follow up and ensure the necessary work has been carried out.
- Instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and to correct the usage if necessary.
- Complete material checklist e.g. mise-en-place within own department for all sections.
- Check daily each section in own department in order to ensure work has been carried out in the proper manner.
- Check daily function sheets within Main Board.
- Pass all information to late shift
- Mise-en-place (report everything)
- Make sure night shift is covered
- Maintain and/or submit to the chef’s office all hotel records and forms as prescribed by local hotel management and policies.
- Follow operating standards
- Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry / Bakery
- Plan and implement effective skills training programmes
- Maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
- Hold a daily training session and keep records about it.
- Develop standard recipes which allow the restaurants and the banquet department to operate at an acceptable food cost.
- Maximize colleagues’ productivity in order to minimize payroll costs.
- Monitor Pastry / Bakery operating costs and take corrective action when necessary in order to reduce expen
