Executive Pastry Chef

Bold Hospitality. Grand Experiences.

Red Sea Global is proud to partner with Grand Hyatt, one of the world's most iconic luxury hotel brands, Grand Hyatt - The Red Sea is more than a hotelit's a destination within a destination, setting a new standard for indulgent luxury in Saudi Arabia.

At Grand Hyatt, care is the most powerful force in hospitality. It lives at the heart of everything we dofrom the way we welcome our guests to how we uplift and empower our people. Our purpose is simple yet profound: We care for people so they can be their best.

Where Every Moment is Grand.

Scope of Job:

To assist the Executive Chef in planning, implementing and maintaining a high standard quality of breads, viennoiseries, cakes, and desserts and coordinate and administrate correctly the kitchen pastry area. The scope of responsibility includes training, development and utilization of skills, focused towards achieving a consistent five-star product and guest satisfaction, while ensuring that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations. Assisting the outlet Chef(s) de Cuisine or Senior Sous Chef(s) by guidance and demonstrations, in achieving world-class food preparation and menu planning, whilst being accountable for maintaining the established financial budgets.

Main Duties and responsibilities:

Operational:

• To supervise, coordinate, plan and control all Pastry Food Production, for all Hotel Outlets, (Amalfi Club, Embers, Charcoal Grill, Caf Maude, Akira Back BBQ, 2am Dessert Bar, Havana Social, El Takoy) as well as Banquets, IRD, Breakfast, Pool Bar etc.
• Work together with his team and the Chef(s) de Cuisine or Senior Sous Chef(s) of each Outlet, to establish, maintain and uphold the standards in Food Quality set up by the Culinary Management.
• Liaise with the Chef(s) de Cuisine, Sous Chef(s) and FOH managers, and stay up to date on restaurant reservations and overall hotel occupancy, and checking and assessing for any special requests made by diners, VIP's etc. (Birthday cakes, special dessert preferences, etc)
• Make sure that Pastry Department purchases are in line with budget and hotel forecasts, and assure quality of products received is up to standard.
• Organize daily tastings of food accompanied by the Executive Chef and be demanding and critical when it comes to food quality and presentation.
• Safeguard, check and monitor that food production is followed according to set recipes and with the standard set by the culinary management.
• Supervises and consistently monitors safe usage and proper maintenance of Pastry Kitchen Equipment and Utensils.
• Assists and guides the Pastry Sous Chefs in driving all BOH associates towards the Hyatt Food Standard, as well as complying with Local Food Law.
• Supervises the correct implementation of weekly work shifts and number of kitchen associates working on each shift, and that it is done on a timely manner.
• Supervises the correct record keeping of temperatures, requisitions for maintenance, following up on maintenance and initiate reports where needed.
• Assists the team during rush periods, to ensure swift outcomes without jeopardizing the product and the guest experience.
• Ensure all culinary department adheres to Company and Hotel P&P's.
• Supervises and monitors correct following of recipes and portion controls are being followed, and assists the Chef de Cuisine/Sous Chef in creative menu planning and correct food preparation.
• Ensure that a consistent, first-class product is achieve and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensures all culinary operations manuals are prepared and updated on regular basis, and implemented correctly.
• Creates and develops new recipes and dishes, and performs proper training for his team, as well as other BOH and FOH related associates, when necessary.
• Stay up to date in new trends and evolving market needs, to better curate the different menus available to our guests.
• Works directly with some of our Brand partners to ensure a positive and ever evolving relation is being maintained, keeping our guest comments at the center, to better adapt/create dishes for the hotel needs.

Personnel:

• To manage associates fairly and take a personal interest in knowing all culinary and stewarding associates.
• Project a positive and motivated attitude amongst all associates.
• Recruits, selects and trains a suitable culinary team wo will be able to work within a decentralized management philosophy.
• Ensures and supervises that each manager plans and implements effective training programs for all employees, old and new, in conjunction with the training manager and departmental trainers.
• Delegates responsibilities effectively to his/her subordinates as required. Ensure that weekly work schedules and annual leave plans are administered and organized correctly.
• Ensures overall culinary department is motivated and that positive feedback on work performance is given.
• Ensure that the team upholds and keeps grooming standards as set forth by the Hotel Policy, as well as making sure the team looks clean and tidy in guest view.
• Supervise all kitchen stewards assigned to the pastry operation and training of proper equipment handling by them.

Financial:

• To be aware of all financial budgets and goals, as well as updated forecast for the individual outlet(s).
• To ensure that each kitchen is supervised and managed accordingly, to ensure total accountability for their individual profitability.
• Ensuring all recipes and product yields are accurate and closely monitored, as well as reviewed regularly.
• Ensure that the overall operational budget of the kitchen operation is strictly followed and adhered to.
• Work in close conjunction with the Executive Chef and Director of F&B in the preparation of annual operating Budgets and Forecasts.
• Oversees that the Department's overall operational budgets are strictly adhered to.

Marketing:

• Work in close conjunction with Executive Chef and the F&B Director and his/her team to create a yearly marketing plan for each outlet.
• To continuously seek ways to assist Kitchen Managers to maximize revenues and profit.
• Fully understand the market needs and desires for each outlet to ensure that the product lines (menus) are developed to reflect those.
• To work closely with the Sales & Marketing Department to promote all hotel facilities, by working in special amenities, group desserts, etc.

Administration:

• Ensure that an effective filing system is in place within the Culinary Department ands that appropriate records are prepared correctly, submitted on time and collated and filed according to the hotel P&P's.
• To control expenses wisely.
• Ensure deadlines on all projects are met.
• Ensure meeting with the team are well planned and results-oriented.
• Conduct thorough inspections of the Food and Beverage operation, not just within the Pastry department, but in the overall Food & Beverage operation.
• To be computer literate.
• Supervise and oversee payroll is being submitted correctly and on time by the different Kitchen Managers, and collate and submit the Administration and Kitchen Managers payroll and submit it on a timely manner.
• Ensure all team adheres to the Hotel and HR department P&P's, including time management.

Guest Service:

• Ensures that guests are always receiving an exceptional dining experience, representing true value for money.
• Spend time in the various outlets, especially during peak periods, to ensure that the operation is managed well by the outlet team.
• To be demanding and constructively critical in food preparation, presentation and overall product and service standards offered to our guests.

At Hyatt, we care for people so they can be their best. Be part of a team that values individuality, inspires creativity, and supports your growth at every stage of your journey.