Role:
As the Head Pastry Chef you will be fully responsible for the hotel pastry and bakery product and
production, encompassing 2 restaurants including the signature Nobu restaurant and All-Day Dining, Tea
House, banqueting facilities consisting 2 ballrooms and 6 meeting rooms, in-room dining, spa and employee dining.
A high level of luxury attention to detail for food quality and presentation, so as to ensure exceptional
guest experiences driven by imagination and local knowledge.
To lead and train a multi-cultural team, by showing inspirational leadership and creating self motivation.
Specific role responsibilities but not limited to:
- To design menus and recipes to entice guests with creativity and consistency.
- To maximise revenue for all outlets, through creative and innovative products, guest
- feedback, market research, promotions.
- To prepare innovative guest in-room amenities and sales key account amenities.
- To play a hands on role in the kitchens and to maintain high visibility with employees and
- guests in all outlets.
- To assist all department heads in questions related to food and ensure at all times there is a
- transparent, smooth and healthy working relationship with all operating departments,
- particularly F&B Division Service teams.
- To drive the banqueting revenues with creative and personalised products including
- attractive and consistent off-site catering.
- To liaise with Purchasing to ensure timely and efficient purchasing, food quality, issuing of
- supplies, and storage of stock.
- To build strong rapports with food suppliers.
- To provide input for all areas (in relation to pastry/bakery) in contributing to the Department
- budget/business plan.
- To conduct timely and accurate monthly food stocktakes.
- To ensure product recipes food cost are in line or below budget without compromising on
- quality.
- To lead and liaise with Stewarding the maintenance of accurate chinaware, glassware stocks,
- ensuring that regular stocktakes are conducted, and a procedure for reduction of losses
- implemented.
- To implement and manage a Food Safety and Hygiene Management System and support a
- safe, clean and friendly workplace environment at all times for employees and guests.
- To ensure the upkeep and maintenance management is being adhered to all times and
- conduct regular walk-arounds with the Executive Chef and Director of Engineering.
- To make recommendations to the Executive Chef for equipment modernization, service
- methods and presentation, to improve guest satisfaction.
- To monitor and analyse the menus and product of competitive restaurants and hotels and
- keep up to date with international and regional culinary trends to maintain a competitive advantage
Job Details
| Date Posted: | 2016-08-23 |
| Job Location: | Riyadh, Saudi Arabia |
| Job Role: | Management |
| Company Industry: | Hospitality/Tourism/Travel |
Preferred Candidate
| Career Level: | Management |
| Degree: | Bachelor's degree |
Apply Now - Jobs in Saudi Arabia - Management Jobs in Saudi Arabia - Search All Jobs
