Executive Pastry Chef

Job Description

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. Our company values are much more than a program or a policy; they define who we are and inform the decisions we make. The company’s guiding principle is the Golden Rule, and as such Four Seasons strives to have a long-lasting, positive influence on the communities where we operate and on the people we employ and serve around the world.

“The reason for our success is no secret. It comes down to one single principle that transcends time and geography, religion, and culture.  It’s the Golden Rule – the simple idea that if you treat people well, the way you would like to be treated, they will do the same.” – Isadore Sharp, Founder and Chairman Four Seasons Hotels and Resorts.

Career Opportunity

The deeply instilled Four Seasons culture is personified by its employees, people who share a single focus and are inspired to provide exceptional service. Be part of a cohesive team with opportunities to build a successful career with global potential.

About Four Seasons Hotel Riyadh:

Call one of Saudi Arabia’s most prestigious addresses home. Share a leisurely brunch with important guests and host memorable meetings in our cosmopolitan oasis. Inside the soaring Kingdom Centre tower, you’ll be met with exceptional views and contemporary cuisine along with Arabic hospitality, elevated with Four Seasons highly personalized service.

Executive Pastry Chef

Four Seasons Hotel Riyadh is looking for a talented Pastry Chef.

The Pastry Chef will report to the Executive Chef and forms part of the culinary leadership team who collectively with the Director of Food & Beverage make key strategic and operational decisions for the division.

Tasks and Responsibilities:

• The Pastry Chef is responsible for the day to day operation of the Pastry & Bakery department ensuring proper supervision; efficient, organized, safe and hygienic work areas and highest quality of product is delivered to the guests and staff.
• Manage and supervise his department in accordance with FS core and culture standards and local operating criteria at all times.
• Form a strong team spirit within the team by taking a personal interest in every employee in the department and fostering excellent inter-departmental cooperation.
• Actively promote the career development of his/her team members by offering continuous training and exposure opportunities, performance feedback, effective coaching and disciplining when necessary.
• Be actively involved in all facets of training activities in the Food Preparation Department.
• Ensures the highest quality of all food prepared in the kitchen, constantly inspects taste, temperature and visual appeal and portion size. Ensures standard recipes are followed strictly.
• Comply with HACCP procedures and ensures highest level of hygiene and sanitation is all food preparation. Examine food suppliers and received goods for quality and quantity.
• Develop creative menus and food promotion and supervise their implementation, menus are prepared correctly and ready for service.
• Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.
• Be actively involved in the execution of special culinary events.
• Ensures high level of personal hygiene and grooming standards of the kitchen staff.
• Development of food cost and quality control procedures, Investigate food cost issues with a view to take whatever corrective action may be necessary.
• Actively participates in the weekly kitchen walk through and address any concerns immediately.
• Equipment and fixtures are maintained well and reports any faults and damage.
• Responsible for the purchase of food in cooperation with the Purchasing Manager and assures the best quality for the best price.
• Maintain computer systems, menu sales mix, food cost reports, employee reviews and administrative duties.
• In co-operation with the Executive Chef ensures effective scheduling, holidays and day off taking into consideration volume of expected business.
• Assign in detail, specific duties to all Chefs and guide them through special projects/assignment
• Liaise with banquets following the specified standards indicated on individual function sheets.
• Communicate effectively with the banquet department, stewarding and pastry shop in ensuring timely production of banquet meals.
• Liaise with other outlets and Departments on guest comments and follows up with necessary action.
• Deal effectively with guests and workplace colleagues from a variety cultures.
• To assist and participate actively in kitchen improvement schemes and product innovation.
• To keep abreast with latest food trends, techniques and equipment in the international and local market and be able to discuss them effectively.
• Be familiar with property safety, current first aid fire emergency procedures.
• The ability to work closely with all chefs in relation to the food.
• To coach and review the various levels of chefs to train them for the next level within the property and company.
• To participate and monitor within chefs in culinary competitions that will promote our culinary expertise locally and internationally.
• To work alongside the Director of F&B to establish a harmonious working environment within the division.

Preferred Qualifications & Skills:

• Excellent communication and organizational skills; reading, writing, and oral proficiency in the English language.
• Must have experience managing large operations with multiple outlet concepts
• Act as an ambassador of the hotel
• Eye for detail and strive for excellence
• Passionate Food & Beverage operator
• Strong people-management skills

We look forward to receiving your application!

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