PASTRY CHEFS - Holiday Inn, Salmiyah

Kuwait City

Full job details

Holiday Inn - Middle East & Africa
Kuwait City
Job Type
Job Level


Job Summary – Under the direction of the Sous Chef or section chef, prepares an appetizing, consistent selection of bakery products and assists with preparing pastry dishes in accordance with Inter-Continental Hotel and resorts policies and Procedures and local hotel standards.  Plays the leading role in promoting the desired work culture around “Our Winning Ways”.






Key Responsibilities


§   Prepares and present baked pastries including the preparation of:

o   Baked pastries

o   Handling and storage of commodities

o   Chou pastry dishes

o   Gateau pithiviers

o   Bake and fill a variety of sweet pate dishes

o   Savoury products from chou short and puff

§  Prepares and present yeast raised pastries including the preparation of:

o   Croissants

o   Brioche

o   Kuchen

o   Danish pastries

o   Savarins and babas

§  Prepare and present afternoon tea items including:

o   Those suitable to be served for afternoon tea in a hotel

o   Flans and pies

§  Prepare and present desserts including:

o   Frozen desserts

o   Hot desserts

o   Cold desserts

o   Specialty desserts

§  Prepare and present gateaux, tortes and cakes including:

o   Traditional gateaux, torten and cakes

o   Finish and decorate them

o   Prepare for service and serve them to guests

o   Design, prepare, cover and decorate cakes for festive occasions

o   Prepare a range of cheesecakes

§  Prepare marzipan work

o   Prepare modeling marzipan

o   Prepare a range of molded flowers and figures

o   Manipulate marzipan to cover cakes

§  Prepare Petits Fours

§  Prepare a range of petits fours secs

§  Prepare a range of petits fours glaces

§  Maintain hygienic standards and practices

§  Maintain a hygienic kitchen

§  Clean the kitchen and equipment

§  Maintain personal hygiene

  • Experience in culinary (Pastry) and hotel management, minimum experience of 1 year in the same position desirable.

  • 5* Hotel background or well recognized restaurants is a must is an advantage, but not required.

  • Very Organized.

  • Enthusiastic, proactive, full of energy, well aware of HACCP rules and regulations.

  • Ability to work under pressure.

  • Conversant in English.

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