Pastry Sous Chef

SIHAMCO Careers in Saudi Arabia

Company Information

SIHAMCO is a strategic partner operating proudly under the General Entertainment Authority (GEA), National Events Center (NEC), Riyadh & Jeddah Season since 2019 At SIHAMCO, we create & lead KSA’s hospitality & entertainment evolution from the ground up. Since 2008

Job Description

As the Pastry Sous Chef, you will oversee and lead the pastry operations for three distinct restaurant concepts in Riyadh. You will be responsible for the overall strategy, menu planning, and day-to-day operations, while prioritizing food quality, cost control, and operational efficiency. Your leadership will be essential in shaping a cohesive pastry experience across all locations. Key Responsibilities: Cost Control & Food Management: Oversee the entire pastry production process, ensuring the efficient use of resources to maintain cost control Develop and implement cost-effective strategies without compromising quality, minimizing waste, and improving overall food cost management Regularly review ingredient purchasing, portion sizes, and waste reduction strategies to optimize the department's financial performance

Location: Riyadh, Saudi Arabia

Job Title: Pastry Sous Chef

Post Date: 2025-11-16

Valid Until: 2026-02-16

Salary: SAR

Job Type: Full-time

As the Pastry Sous Chef, you will oversee and lead the pastry operations for three distinct restaurant concepts in Riyadh. You will be responsible for the overall strategy, menu planning, and day-to-day operations, while prioritizing food quality, cost control, and operational efficiency. Your leadership will be essential in shaping a cohesive pastry experience across all locations. Key Responsibilities: Cost Control & Food Management: Oversee the entire pastry production process, ensuring the efficient use of resources to maintain cost control Develop and implement cost-effective strategies without compromising quality, minimizing waste, and improving overall food cost management Regularly review ingredient purchasing, portion sizes, and waste reduction strategies to optimize the department's financial performance

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