Oriental pastry chef

Role Overview

Oriental Pastry Chef at Accor, Sofitel Shahd Al-Madinah, Madinah.

Company Overview

Sofitel Shahd Al-Madinah is a landmark luxury property located in the center of Madinah, a short walk from the northern entrance of the Al-Masjid an-Nabawi. The property features 469 keys, including the most luxurious suite in Madinah, two- and three-bedroom suites, three dining outlets, an executive lounge, two meeting rooms and a fitness center with a gym. The hotel represents modern luxury and French savoir-faire, blending the brand's unique sense of joie de vivre with the very best of the local.

Role Purpose

To develop new and innovative Oriental menu concepts while supervising kitchen operations, ensuring all Oriental dishes are prepared to the highest standards, correctly presented, and delivered with minimal waste.

Key Responsibilities

Menu Development & Planning

• Develop new and innovative concepts in Oriental menus.
• Participate in menu planning as appropriate.
• Consider local requirements, market needs, new trends, recipes and food costs when communicating with the Executive Chef.
• Apply menu engineering techniques considering cost and variety.

Kitchen Operations & Supervision

• Supervise Oriental kitchen operation and day-to-day activities.
• Direct and monitor preparation of all Oriental dishes.
• Inspect the setup of all kitchen work stations.
• Review the schedule and follow the attendance of the Oriental kitchen team.
• Ensure that Commis de Partie receive the right training and optimum guidance.

Food Quality & Presentation

• Taste sauces (Arabic/Oriental) to ensure correct taste.
• Ensure that all Oriental dishes are served in the correct manner.
• Determine how food should be presented and create decorative food displays.
• Decorate and present portions and dishes with good garnishing techniques.
• Oversee the Oriental food presentation on all buffets to meet hotel standards.

Food Preparation & Cooking

• Prepare, cook and serve Oriental appetizers, savories, salads and sandwiches.
• Prepare, cook and serve hot and cold sauces and all Oriental dishes.

Cost Management & Planning

• Review and control of cost and waste.
• Ensure that waste is avoided.
• Avoid food waste in all operations.
• Review all requisitions for foods and supplies.
• Estimate amounts and costs of required supplies.
• Assist in preparing manning guide and budget of the department.

Daily Communication & Reporting

• Communicate on a daily basis to the Executive Chef all relevant information of operations.

Qualifications & Experience

• Degree in Culinary Arts (preferred).
• 3+ years in a kitchen environment.
• Understanding of different culinary profiles and techniques.
• A desire to learn new flavors and techniques.

Skills & Competencies

• Capable of following instructions without variation.
• The capability to work safely, efficiently and neatly.
• Food presentation and garnishing techniques.
• Sauce preparation and tasting expertise.
• Menu planning and engineering.

Additional Information

• Willingness to work nights and weekends.