Executive Pastry Chef (Pre-Opening)

About us

InterContinental Hotels & Resorts has delighted luxury travellers since 1946, serving as a meeting place for heads of state, a setting for world-changing speeches, and the impetus for some of the most famous love stories of all time.

The brand has become synonymous with bold exploration, travel, and cultural discovery. The InterContinental The Red Sea Resort exemplifies these attributes. Set within one of the world’s most ambitious luxury tourism developments amidst an archipelago of over 90 pristine islands, the hotel offers guests sweeping views of the ocean and a discreet barefoot luxury immersed in a natural experience.

Each of the resort’s 210 sea-facing rooms provides immediate beach access; allowing guests to step out on to the sands of the Red Sea from the terrace. Moreover, the resort features seven different gastronomic experiences, sprawling pools and recreational facilities, a spa, a health club and curated meetings and events spaces for leisure, business travellers and groups.

With the worldliness that travel brings, every stay will take your imagination to places you’d never expect!

Executive Pastry Chef

As Executive Pastry Chef you will direct all kitchen activities and prepare our delicious pastry items - helping create memorable experiences for guests - whenever and wherever they dine. You will also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.

A little taste of your day-to-day

Every day is different, but you’ll mostly be:

People

1. Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers.
2. Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance.
3. Recommend or initiate any HR related actions where needed.
4. Drive a great working environment for teams to thrive – connect departments to create sense of one team.
5. Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests.

Responsible business

1. You’ll make sure our dishes are always at their best - we have standards - but it’s down to you to make that room special and memorable for guests.
2. Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen.
3. Make sure food and pastry items are secure and stored safely – always keep stock replenished to minimize waste.
4. Ensure that all kitchen equipment and environment are hygienic and working properly.
5. Always follow governmental regulations and company policies and procedures.
6. Ad-hoc duties – unexpected moments when we must pull together to get a task done.

Guest experience

1. Encourage guest feedback to improve guest satisfaction.
2. Answer guest questions about pastries and kitchen services.
3. Help the Executive chef with event planning.
4. Assists in planning and supervising production of all cold and hot desserts.
5. Bakeries including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering and ensure that they are fresh and prepared in the correct manner.
6. Maintains comprehensive product knowledge on ingredients, equipment, market and current trends.
7. Deals effectively with guest requests and takes appropriate actions to resolve guest’s complaints.

Financial

1. Complete forecasts, plans, and departmental production reports for management.
2. Help prepare the hotel’s annual budget and the setting of departmental goals.
3. Maintain costing and documentation of all dishes prepared and sold from the kitchen.
4. Assists in initiating daily requisitions based on the business, banquets and occupancy, bearing in mind unnecessary wastage, storage regulations and food cost.
5. Ensures that all food transfers are correctly recorded.
6. Manage the functions of all the Pastry employees, including reporting on duty, late arrival, overtime, off days and public holidays to ensure a maximum productivity during their duty.

What we need from you

1. Degree or certificate in culinary arts.
2. 5 years’ experience as a chef.
3. At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience.

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.

Our mission is to welcome everyone and create inclusive teams where we celebrate differences and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace.

So, join us and you’ll become part of our ever-growing global family.