Summary
Accor is hiring a Pastry Chef for SOFITEL JABAL OMAR MAKKAH in Makkah, Saudi Arabia. The role includes preparing and decorating pastries and desserts, developing recipes, contributing to menus, managing ingredients and records, and maintaining kitchen hygiene. Applicants should have 5–7 years of experience in chocolate artistry and modern cake design, including 2–3 years in a leadership role, with strong chocolate and cake decoration skills. Fluency in English is required; additional languages are a plus.
The posting
As published on accor.com. Pulled from the employer's site and shown as they wrote it.
Company Description
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"
Job Description
Baking: Following recipes to create pastries, cookies, and other baked goods
Recipe development: Creating new recipes to feature on the menu
Inventory management: Checking, ordering, and stocking ingredients
Decorating: Using sauces, toppings, and other items to decorate pastries and other desserts
Menu contribution: Contributing ideas to the menu
Record keeping: Keeping accurate records
Kitchen equipment: Operating a variety of kitchen equipment
Cleanliness: Maintaining a clean and hygienic work environment
Communication: Communicating with other kitchen staff, such as sous chefs, line cooks, and servers
Time management: Meeting tight deadlines without compromising taste or quality
Attention to detail: Creating intricate designs that require precision
Culinary trends: Staying current and informed of useful culinary trends
Qualifications
- A minimum of 5-7 years of experience in chocolate artistry and modern cake design, with at least 2-3 years in a leadership role as a Chocolatier, Pastry Chef, or Sous Chef.
- Proficiency in a variety of chocolate techniques, cake decoration styles, and dessert creation methods.
- Strong leadership and team management skills, with the ability to inspire and mentor a diverse culinary team.
- Excellent organizational, communication, and problem-solving abilities.
- A genuine passion for chocolate and cake design, a commitment to quality, and a dedication to delivering exceptional culinary experiences.
Additional Information
experience is an asset
Fluency in English, additional languages are a plus