Bakery & Pastry Jobs in Riyadh

The successful candidate should be an experienced Head Chef – Pastry having a lead a team, with a comprehensive portfolio. Experience with variety of cakes such as naked, marble and ombre is essential, with experience in smash cakes added value. The ideal candidate has strong More...

Graduate in food/ or Bakery science or other related discipline.Competencies: 3 years’ experience in the food / pharmaceutical industry or a similar environment.Chemical handling skills.FMCG Micro Lab experience.Graduate in food/ or Bakery science or other related discipline.A More...

Minimum Bachelor’s Degree in Business &/or related field Proven track record of delivering results in a competitive environment with experience in working closely with all aspects of the business functions to gather Channel and Product insights 5+ years of experience in More...

experience will be considered Graduate in Food Technology Working knowledge and undertaking of AIB, ISO9001: 2008 and ISO 22000 Knowledge of problem investigation is necessary Computer knowledge of Excel, Word, and PowerPoint 2 Years experience in a similar position within a ba More...

To lead a team in the Warehousing Department of Bakery Alkharj, ensuring that all orders of finished goods are picked and dispatched on time in line with standard operating procedures. Ensuring the plan for receipt and dispatches for the shift has been carried out effectively and ef More...

Highly responsible & reliable. Excellent communication skills, both written and verbal required. Strong interpersonal and problem-solving abilities Excellent negotiation skills. Strong presentation skills. Why work for Accor? We are far more than a worldwide leader. We welcome y More...

Presents himself clean and proper in his job environment. Assists in the on-the-job training of the pastry and bakery staff to maintain the highest standards of production. Ensures proper handling of equipment, prevents loss and damage to assets and goods. Administers all matters More...

Support the Chef de Partie or Sous Chef in the daily operation and work Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his section Prep More...

As a Food amp Beverage Artist you are responsible to take care of the daily food decoration and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as br Constantly check the quality of materials used for decoration br Insi More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

The Party chef should be fully in charge of the (Pastry / Bakery) section.He should supervise the work level for all the staff under his responsibility.R&D: Creating a new product range every week.Production expenditure: keeping Production expenditure in his section within the agr More...

1.R&D: Creating a new product range every week.2.Production expenditure: keeping Production expenditure in his section within the agreed budget without affecting productivity or the quality.3.Profit and Loss: Meeting company expectations in relation to outlets profitability.4.Staf More...

1.R&D: Creating a new product range every week.2.Production expenditure: keeping Production expenditure in his section within the agreed budget without affecting productivity or the quality.3.Profit and Loss: Meeting company expectations in relation to outlets profitability.4.Staf More...

1.R&D: Creating a new product range every week.2.Production expenditure: keeping Production expenditure in his section within the agreed budget without affecting productivity or the quality.3.Profit and Loss: Meeting company expectations in relation to outlets profitability.4.Staf More...

1.R&D: Creating a new product range every week.2.Production expenditure: keeping Production expenditure in his section within the agreed budget without affecting productivity or the quality.3.Profit and Loss: Meeting company expectations in relation to outlets profitability.4.Staf More...