Pastry Head Chef – Luxury Resort

About the role

We are seeking a Pastry Head Chef to lead and elevate the pastry and bakery operations at SLS The Red Sea, a luxury resort on Saudi Arabia’s Red Sea coast. The role blends hands‑on creativity with strategic leadership, overseeing dessert production across fine dining, in‑room dining and large‑scale banqueting.

Key responsibilities

• Support the Chef de Cuisine and Executive Chef in designing innovative, seasonal, and sustainable dessert menus for all outlets and events.
• Maintain exceptional standards of preparation, presentation, flavor and consistency for all pastry and bakery items.
• Lead daily pastry and bakery operations, ensuring precise recipe adherence, portion control and product quality.
• Monitor compliance with food safety and HACCP standards across the pastry department.
• Drive menu innovation through guest feedback, emerging trends and creative experimentation.
• Mentor and develop a talented pastry team, fostering craftsmanship and teamwork.

Required profile

• Minimum of 96 months (8 years) of experience in pastry and bakery operations, preferably in a luxury hotel or resort environment.
• Proven ability to lead and manage a pastry team.
• Strong understanding of food safety and HACCP principles.

Required skills

• Bakery operations
• Food safety standards
• Culinary Arts
• Culinary Management
• Kitchen management systems
• Pastry Arts
• HACCP principles
• Dessert innovation
• Advanced pastry techniques