Job details
Company Description Sofitel Riyadh Hotel & Convention Center: A Symphony of French Elegance and Saudi Arabian Warmth The Sofitel Riyadh is dedicated to providing a five-star experience characterized by luxury, elegance, and impeccable service. The hotel's commitment to personalized attention ensures that each guest's stay is not just comfortable but memorable. Blending urban sophistication with refined opulence, the Sofitel Riyadh creates an atmosphere where every detail is thoughtfully curated to offer a unique and unforgettable experience. By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfill yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart, Join us and become a Heartist. Job Description Prepares and presents a broad array of cakes, pastries, desserts, petits fours which meet customer expectations. Promotes the work culture and the company’s core values. DUTIES & RESPONSIBILITIES
- To report for duty punctually wearing the correct uniform and name badges at all times.
- Attend daily morning meetings with the Executive Chef regarding menus and other operational/administrational issues.
- Attend meetings as required in the Operational Manual and update the Executive Chef and/or Executive Sous Chef, as required.
- Hold daily and monthly meetings with the Pastry/Bakery staff and report to Executive Chef (or designates).
- Establish culinary standards specific to banquets which meet the needs of the target market.
- Ensure that culinary standards comply with Company and Hotel Policies and Procedures and Minimum Standards.
- Write specific and accurate product specifications and standard recipes for use in the computer and by the Cost Control Manager.
- Use locally and seasonally available products in menus and specials wherever possible.
- Inspect daily all fresh food received to ensure the quality is maintained.
- Write and update the relevant section of the Departmental Operations Manual.
- Liaise with the stewarding department to ensure that high standards of cleanliness are maintained in all areas of the Pastry/Bakery.
- Plan rosters on a weekly basis and review daily with Executive Chef and/or Executive Sous Chef regarding overtime, holiday requirements, and absenteeism.
- Report any problems regarding failure of machinery and small equipment to the Executive Chef/Executive Sous Chefs (or designates).
- Instruct on the correct usage of Kitchen equipment and machinery and check compliance by all Kitchen employees as set out by Health & Safety regulations.
- Complete material checklist (mise-en-place) within own department for all sections.
- Check daily each section in own department to ensure work is carried out properly.
- Check daily function sheets within Main Board.
- Pass all information to the late shift.
- Mise-en-place (report everything).
- Ensure night shift is covered.
- Maintain and/or submit to the chef’s office all hotel records and forms as prescribed by local hotel management and policies.
- Follow operating standards.
- Assist the Executive Chef and/or Executive Sous Chef in interviewing and recruiting colleagues for Pastry/Bakery.
- Plan and implement effective skills training programs.
- Maximize employee productivity and morale and maintain discipline following hotel guidelines and local legislation.
- Hold daily training sessions and keep records about it.
- Develop standard recipes which allow the restaurants and the banquet department to operate at an acceptable food cost.
- Maximize colleagues’ productivity in order to minimize payroll costs.
- Monitor Pastry/Bakery operating costs and take corrective action when necessary to reduce expenses.
- Monitor and analyze the menus and products of competitive banqueting operations.
- Develop menus, buffets (where applicable), and specials that meet the needs of the target market and align with the operating concept for the restaurant.
- The above description is not to be regarded as thorough or comprehensive, as other tasks and responsibilities of a generally similar nature may be added on a temporary or permanent basis whenever appropriate.
- Reading, writing, and oral proficiency in the English language.
- High school and culinary school training.
- Knowledge of French pastries, Arabic and American pastries, pull sugar, cake decorating, and showpieces.
- Strong leadership, training, and organizational skills.
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