Pastry Jobs in Eastern Province

Welcoming customers, informing them about specials or new items, answering questions, and accepting orders and payments.Preparing foods, such as sandwiches or baked goods, and grinding and blending coffee beans, brewing coffee and tea, and serving items to customers.Packaging food and More...

Greet customers and hand out menus.Take meal and beverage orders from customers and place these orders in the kitchen.Make menu recommendations and inform patrons of any specials.Deliver meals and beverages to tables when they have been prepared.Check that customers are satisfied with More...

Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment.Preparing ingredients and handling baking and other kitchen equipment.Creating pastries, baked goods, and confections, by following a set More...

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...

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...

Job OverviewWe are looking for a chef who is able to prepare healthy and delicious meals for the customers. You will be responsible for doing research on different recipes, setting up and plan menus and preparing tasty dishes for our customers. You will be leading a team of kitchen wo 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...

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...

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...

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...