Oriental Pastry Chef – Bay La Sun Hotel & Marina Makkah, KSA

Key Responsibilities:

Production of Oriental Sweets:

• Prepare and produce a wide range of Arabic and Oriental desserts such as:
  Kunafa, Baklava, Basbousa, Maamoul, Umm Ali, Luqaimat, Halawat el Jibn, etc.

• Ensure all recipes are executed with authentic taste, proper texture, and consistent quality.

• Innovate and develop new Oriental desserts and modern twists while maintaining authenticity.

• Oversee production for buffets, banquets, restaurants, and special events.

Kitchen Operations & Standards:

• Maintain cleanliness and hygiene in the Oriental pastry kitchen according to HACCP standards.

• Ensure proper cooking techniques, baking temperatures, and accurate measurements.

• Monitor product freshness, shelf-life, and proper storage of all ingredients.

• Ensure correct handling of nuts, syrups, dairy products, and traditional sweet bases.

Team Leadership & Supervision:

• Lead and supervise oriental pastry cooks and assistants.

• Allocate tasks and coordinate workflow to meet daily production demands.

• Train staff on traditional recipes, preparation methods, plating, and hygiene standards.

Quality Control:

• Conduct regular tasting and quality checks for all Oriental pastry items.

• Ensure portion control, consistency, and presentation standards are maintained.

• Handle special guest requests, VIP amenities, and customized dessert orders.

Inventory & Cost Management:

• Monitor stock levels of raw materials such as nuts, semolina, filo dough, sugar syrup, cheese, etc.

• Maintain accurate daily requisitions and minimize food wastage.

• Assist in monthly inventory and support cost control initiatives.

Coordination & Communication:

• Work closely with the Executive Chef and Pastry Chef to plan menus and special offerings.

• Coordinate with banquet and culinary teams for themed nights, events, and seasonal promotions.

• Communicate operational needs, equipment issues, and staff concerns appropriately.

Qualifications & Requirements:

• Diploma in Culinary Arts / Pastry & Bakery or equivalent.

• 3–5 years of experience specializing in Arabic & Oriental sweets (preferably in hotels).

• Strong knowledge of traditional Middle Eastern dessert techniques.

• Ability to create consistent, high-quality products during peak hours.

• Excellent knowledge of HACCP, food safety, and hygiene standards.

• Good communication and leadership skills.

• Flexibility to work morning shifts, weekends, and festive seasons.