Head Pastry Chef -Patisserie Française VIP Catering Services , Saudi Arabia

Scope and Purpose of the Position

Under the direction of the Executive Chef or his delegate, and within the limits of established VIP Estate /Venue Private Affairs Policies and Procedures, oversees and directs all aspects of the Pastry Kitchen operations.

Duties and Responsibilities:

• Manages the day –to-day operation of the Pastry Kitchen and informs the Executive Chef of any decision taken which did not require his action and any other relevant information.
• Assumes the duties and responsibilities of the Executive Chef in his absence and coordinates with the Sous Chef Banqueting and the Speciality Chef the smooth running of all Food and Beverage production team.
• Controls and analyses, on an on-going basis, the level of the following: Costs, Issuing of food, Quality and presentation of food and beverage products, Condition and cleanliness of facilities and equipment, Royal Guest satisfaction
• Establishes and maintains effective employee and inter-departmental working relationships.
• Conducts such functions as interviewing, hiring, performance evaluation, coaching, counselling and taking disciplinary actions to ensure the appropriate staff productivity and efficiency.
• Assists the Executive Chef in developing training plans, develops training material in accordance with VIP Estate /Venue Private Affairs guidelines and implements training plans for the Pastry Kitchen employees and other Kitchen and Food and Beverage employees.
• Assists the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.
• Assists the Executive Chef in planning and organizing successful Food and Beverage activities in the VIP Estate /Venue and overseas.
• Conducts daily briefings and other meetings as needed to obtain optimal result.
• Assist the Executive Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Pastry and other Food and Beverage operations.
• Assists the Executive Chef in keeping an up-dated VIP Estate /Venue Policies and Procedures file and up-dated files on all Food and Beverage matters.
• Assists the Executive Chef in setting Pastry Kitchen and other Food Production and Stewarding goals and developing strategies, procedures and policies.
• Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Assists the Executive Chef in setting standards of all food and equipment purchases in accordance with the VIP Estate /Venue Private Affairs guidelines.
• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits.
• Performs related duties and special projects as assigned.

Additional Duties:

To attend any meeting or training sessions as required by management.

To be conversant with:

1. a) The VIP Estate /Venue Fire Procedures
2. b) The VIP Estate /Venue Private Affairs Security Procedures
3. c) The VIP Estate /Venue Health and Safety Policy and Procedures
4. d) The VIP Estate /Venue facilities and attractions
5. e) VIP Estate /Venue operation standards and department procedures

3. To adhere to the VIP Estate /Venue Private Affairs policies and procedures for quality, environment and food safety.

Candidate’s Specifications :

• At least 5 years experience as Head Pastry Chef – Patisserie Française
• French culinary education
• Patisserie Française specialist
• English and French speaking
• Experience in known restaurants or 5* Hotels, 5* Cruise Lines

Salary & Benefits : 

Package between: 3,450 to 5,750 EUR /Net per month + Expat package  + Accommodation provided in 5* hotel + Travel expenses, Visa provided , 30 days holidays

Applications: Please send your updated CV + Portfolio , any certificates and Reference letters using the form bellow