Executive Pastry Chef

“A passion for perfection”

Swissôtel Hotels & Resorts is a distinctive group of deluxe hotels where we put the emphasis on our people. We strive to provide a motivating and rewarding environment that attracts inspired and talented people who are willing to bring news ideas, use and develop their knowledge to reinvent their career path.

Swissôtel Makkah is Swissôtel’s First hotel to open in Saudi Arabia. The hotel offers 1487 elegant rooms and suites with modern design, complementing the values of today’s Arab culture.

As part of the prestigious Abraj Al Bait complex, the deluxe Swissôtel Makkah is a contemporary five-star hotel located in close proximity to the holy Masjid Al Haraam, overlooking the Ka’aba and the Grand Mosque.

Swissôtel Makkah is part of a new urban development, including two restaurants, one executive lounge, two meeting rooms and a business centre. It has private entrances that make it easier for our valuable gusts to reach Al Masjid Al Haram.

"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"

Leading the Discipline Teams:

• Supervises and manages employees; understands employee positions well enough to perform duties in employees' absence.
• Supervises and coordinates activities of cooks and workers engaged in pastry preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviours.
• Ensures and maintains the productivity level of employees.
• Supervises pastry preparation shift operations.
• Communicates performance expectations in accordance with job descriptions for each position.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Represents the property in media events as needed.
• Facilitates pastry classes for customers and the community.

Ensuring Culinary Standards and Responsibilities are met:

• Develops, designs, or creates new ideas and items for pastry kitchen.
• Must be certified with HACCP Level 2 or 3.
• Overseeing all aspects of pastry production, including recipe development, preparation, and presentation.
• Ensuring consistency and quality in all pastry items produced.
• Follows proper handling and right temperature of all food products.
• Collaborating with other kitchen staff to develop dessert menus that complement overall restaurant themes and offerings.
• Adhering to health and safety regulations and maintaining cleanliness in the pastry kitchen.
• Developing and implementing cost-effective strategies to maximize profitability while maintaining quality standards.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavour.
• Ensures employees maintain required food handling and sanitation certifications.
• Ensures compliance with all applicable laws and regulations.
• Assists the Executive Chef with menu development associated with pastry.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Assists in determining how food should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service:

• Monitors and provides service behaviours that are above and beyond for customer satisfaction.
• Providing exceptional customer service and accommodating special dietary needs or requests.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Empowers employees to provide excellent customer service.
• Responds to and handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Maintaining Culinary Goals:

• Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
• Provides specific guidance to prioritize, organize, and accomplish daily pastry operations work.
• Supports procedures for food and beverage portion and waste controls.
• Purchases appropriate supplies and manage inventories according to budget.
• Trains employees in safety procedures.

Managing and Conducting Human Resource Activities:

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
• Ensures property policies are administered fairly and consistently.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Uses all available on the job training tools for employees.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

Additional Responsibilities:

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

High school diploma or GED; 8 years’ experience in culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years’ experience in culinary, food and beverage, or related professional area.

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.