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Head Pastry Chef

  • Saudi Arabia, Middle East
  • Unspecified Pre-opening at Riyadh-KSA. Great Benefits & Competitive Pa

Job Overview

As the Head Pastry Chef, you will responsible on overall operation of the pastry department and ensure the quality of pastries are as per the traits and standards of Amazonico Restaurant.

You must be well-versed in culinary arts with a passion for sweet and delicious creations. Hence, you will also ensure to promote food safety procedures by guiding all pastry section and staff about the procedural standards of Amazonico Restaurant.

You will need to maintain control of the pastry department to ensure that all tasks are carried out efficiently and effectively on timely manner.

Amazonico Responsibilities

·Ensures to oversee the overall direction for all day-to-day operations of pastry section

·Making sure that all food preparation is in accordance with regulatory guidelines

·Ensure that all potentially hazardous foods at the correct temperature according to the HACCP guidelines

·Monitor the quantity of food that is prepared and the portions that are served in to control food waste

·Ensure compliance with food hygiene and Health and Safety standards

Departmental Responsibilities

·Ensure all food is prepared as per food preparation requirements

·Monitor and make sure that proper inventory for kitchen department is given high importance and priority in order to achieve budgeted food cost

·Making sure to inspect the quality of the food before serving

·Ensures strict compliance with food handling and sanitation standards

·Ensure meals are produced on time, and sufficient quantities are available for the various areas

·Maintain stock levels of all kitchen supplies and coordinate with purchasing department and Executive Chef as often as possible

·Assist the Executive Chef on forecasting all necessary supply needs and estimate costs

·Ensure that no problem arises during serving; if any, it should be rectified quickly

·Able to recognize superior quality products, presentations and flavours

·Ensures compliance with all applicable laws and regulations

·Operates and maintains pastry department equipment and reports malfunctions

·Maintains cleanliness and pastry section in all work areas

Role Responsibilities

·Teaches appropriate preparation according to well-defined Amazonico Restaurant recipes and follows up and discusses ways of constantly improving the cuisine with higher management

·Able to develop, designs, or creates new ideas and items for Pastry Kitchen

·Ensure sufficient manning levels are scheduled to accommodate business demands and run smooth operations of pastry section

·Create new and exciting desserts menu and present it to the Executive Chef 

·Ensure excellent quality throughout the dessert offerings

·Follows and enforces all applicable safety procedures specified for pastry team and department

·Ensure all staff are aware of their duties and what is expected of them

·Ensuring correct stock rotation procedures are followed

·Supervise and coordinate all pastry and dessert preparation and presentation

·Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to the Executive Chef/Head Chef immediately


·To always act and perform accordingly to Amazonico standards and protocols

·Follows proper handling and right temperature of all food products in pastry section

·Ensures all equipment pastry equipment is properly maintained and in working order in accordance with the municipality standards and procedures

·Ensure all pastry products are prepared in a consistent manner and meet departmental standards

·Frequently review finished pastry products for quality and presentation before the orders are send to guest

·Oversee, review the ordering and control of stock levels for pastry section

·Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately

·Assist the day-to-day running of the pastry department

·Ensure that the all desserts and pastries servicing facility meet all necessary standards and regulations such as sanitary and safety guidelines

·Check quality of material and condition of equipment and devices used for cooking

People Management

·Reviews manning levels with the Executive Chef to ensure that guest service, operational needs and financial objectives are met all the time

·Ensure proper grooming and hygiene standards for all kitchen staffs

·Delegate duties to kitchen staff as per the menu requirements

·Oversee and monitor the work of kitchen staff to ensure all tasks are done as required

·Assist the Executive Chef on Ensure any staffing issues are resolved fairly and quickly

·Help on identifying the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills

·Assist on ensuring the disciplinary procedures and documentation are completed according to Amazonico Restaurant Operational Standard and Company Policies

·and mentor team members, ensuring a highly engaged working environment at all times

·Teach new staff skills they require to perform their roles to the required standard

·Ensuring Culinary Standards and Responsibilities are addressed for Pastry Team


·Attends all scheduled employee meetings and brings suggestions for improvement

·Ensure to delegate information to all pastry team members for compliance with food hygiene and Health and Safety standards

·Always conduct briefing to pastry team on or before very operation to make sure of all updates and events that the restaurant is having on daily basis


·Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively

·You will need to display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to the pastry department

·Serves as a role model to demonstrate appropriate behaviors

·Encourages and builds mutual trust, respect, and cooperation among all pastry team members

·Manage the rest of the pastry staff members in accordance with the organizational structure of the restaurant

·Work closely with the Executive Chef with regards to the annual budget plan, food cost, P&L to ensure successful preparation and implementation on every operation

·Maximize the productivity of the kitchen staff

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