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Job Description

  1. Supervises the function of all Oriental Section employees, including reporting on duty, absenteeism, late arrival, overtime, off days and public holidays in order to ensure maximum productivity during their duty.

  2. Supervises personal grooming, hygiene and uniform wearing of all Oriental Section employees.

  3. Ensures a high level of cleanliness within the Oriental Section by making sure that it is kept in a hygienic and organized manner, fit for food production.

  4. Ensures that fridge, freezer, cupboards and working tables are kept clean at all times.

  5. Ensures that Oriental Section equipment is used correctly, kept clean, and reports any defects promptly.

  6. Initiates daily requisition based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.

  7. Plans and supervises production of all cold and hot Oriental dishes including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensures that they are fresh and prepared in the correct manner.

  8. Reports any non-available item to the Executive Chef or his delegate as well as the outlet managers, and proposes an alternative if the item can not be prepared within an acceptable time frame.

  9. Co-ordinates with the Executive Chef or his delegate on daily and weekly menus and functions, and determines the type and the quantity of food to prepare.

  10. Ensures that recipe cards are kept in order and are available at all times for easy references.

  11. Participates in Kitchen training and other hotel related training programs.

  12. Ensures that training takes place regularly in the Oriental Section and ensures that the Section staff participates in any organized training.

  13. Ensures that non-kitchen staffs are not allowed in the Oriental Section as well as any other sections of the Kitchen.

  14. Ensures that no food is given without proper documentation or to unauthorized person and reports immediately any irregularities to the Executive Chef or his delegate.

  15. Conducts employees' evaluation session for the section.

Performs related duties and special projects as assigned.

Job Details

Total Positions:
1 Post
Job Type:
Full Time/Permanent
Job Location:
No Preference
Minimum Education:
Career Level:
Experienced Professional
Minimum Experience:
2 Years
Work Permit:
Saudi Arabia
Apply Before:
Jan 10, 2018
Posting Date:
Oct 10, 2017
Show fewer details Read full job description

Elaf Group

Hospitality · 1001-1500 employees - Jeddah

Elaf hotels management expertise and international standard of services and facilities, together with its unrivalled knowledge of market conditions throughout the kingdom of Saudi Arabia and Middle East has made Elaf hotels company the first hotels company to be awarded the ISO 9001 in the Middle ...Read More