Pastry Chef

Application Deadline: 31 December 2025

Department: Kitchen

Employment Type: Permanent - Full Time

Location: Saudi Arabia - Yanbu

DescriptionPlan, organize, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.\n

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Key Responsibilities\nAssist the Executive Pastry Chef in the supervision of all employees in the Pastry/Bakery kitchen.\nAssist the Executive Pastry Chef in establishing culinary standards specific for Pastry/Bakery which meets the needs of the target market.\nDevelop and maintain up-dated operations manuals for all Food Production and Stewarding sections and in making recipes and maintain up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.\nInspect daily, all fresh food received to ensure a high quality is maintained.\nInspect several times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed checklists to the Executive Pastry Chef.\nCheck on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.\nLiaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.\nPlan the duty rosters on a weekly basis.\nEnsure the proper purchasing request, store requisitioning and controlling of supplies.\nWork with Executive Pastry Chef and Director of Human Resource to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.\nEnsure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.\nProvide input for probation and formal performance appraisal discussions in line with company guidelines. \nCoach, counsel and discipline staff, provide constructive feedback to enhance performance.\nWork with the Executive Pastry Chef in the preparation and management of the department’s budget.\nDemonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.\nMaintain a hygienic kitchen and personal hygiene.\nBe aware of the duty of care and adhere to occupational, health and safety legislation, policies and procedures.\nBe familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.\nInitiate action to correct a hazardous situation and notify supervisors of potential dangers.\nLog security incidents and accidents in accordance with hotel requirements. \nImplement and practice HACCP.\n
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.\n

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Skills, Knowledge and ExpertiseEDUCATION: \tGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)  
\t\t\t\t\t\tMust show signs of career development
HACCP certification



EXPERIENCE:\t\t\tTo fill the position, the following is required:
Minimum 3 years kitchen experience
Minimum 1 years in a pastry kitchen role, preferably with a 5* Hotel chain
Experience in the retail sector is beneficial
International experience preferred


LANGUAGE:\tAbility to work and communicate in a multinational environment:

Local language – excellent oral and written skills
English – excellent oral and written skills
Additional language - beneficial


COMPETENCIES:\t\t
Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions.
Excellent written and verbal communication skills.
Ability to establish and retain effective working relationships with hotel staff and clients/vendors.
Ability to identify and delegate tasks effectively.
Excellent organizational and time management skills.
Applies a professional, confidential and ethical approach at all times.
Works in a safe, prudent and organized manner.
Knowledgeable of food safety regulations.






TECHNICAL
COMPETENCIES:\tComputer literacy adapted to the field of training:

Ability to operate computer and office equipment.
Proficiency in Excel and Word.


INDIVIDUAL 
CHARACTERISTICS:\tTo fill this position the candidate must identify with the Kempinski core values, in addition they should be especially:

Passionate for Food & Beverage
People Oriented
Passionate for European luxury
Entrepreneurial
Straightforward
Business Acumen
Sense of responsibility
Leader
Team player
Analytical thinker
Flexible and reliable
Tolerant and open minded
Works well under pressure

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