General Pastry Chef -Bay La Sun Hotel & Marina Jeddah, KSA

Pastry Production & Creativity:

• Plan, prepare, and produce a wide variety of pastries, desserts, cakes, breads, and specialty items.

• Develop new recipes, seasonal menus, and creative dessert concepts.

• Ensure all products meet quality, taste, and presentation standards.

• Oversee production for buffets, banquets, à la carte, and special events.

Kitchen Operations & Standards:

• Ensure proper storage, labeling, and rotation of ingredients (FIFO system).

• Maintain cleanliness, organization, and hygiene of the pastry kitchen according to HACCP standards.

• Inspect quality of raw materials and ensure freshness of all ingredients.

• Monitor baking times, temperatures, and consistency across products.

Team Leadership & Training:

• Supervise and guide pastry cooks, bakers, and assistants.

• Assign tasks based on skill level and operational needs.

• Conduct training on techniques, recipes, and hygiene standards.

• Maintain a positive and productive team environment.

Inventory & Cost Control:

• Control food cost, portion sizes, and minimize wastage.

• Prepare daily requisitions and ensure adequate stock levels for operations.

• Coordinate with the storekeeper and suppliers for ingredient orders.

• Assist in monthly inventory counts and variance analysis.

Coordination & Communication:

• Work closely with Executive Chef and other kitchen sections to support menu planning and operations.

• Ensure timely production for breakfast, buffets, banquets, and room service.

• Handle special guest requests, dietary needs, and custom cake orders.

Qualifications & Requirements:

• Diploma or degree in Culinary Arts / Pastry and Bakery.

• 3–5 years of experience in pastry kitchens, including at least 1–2 years in a supervisory role.

• Strong knowledge of pastry techniques, baking processes, and dessert presentation.

• Creativity, attention to detail, and passion for pastry arts.

• Good knowledge of HACCP, food safety, and sanitation standards.

• Ability to work under pressure and manage multiple orders.

• Flexibility to work shifts, weekends, and special events.