Chef of Desserts and Pastries for the mine in Sukari (Bakery & Pastry Chef)

 

Job Description

The Bakery and Pastry Chef is responsible for operating and managing the Bakery and Pastry Department in the kitchen to produce high-quality daily menus for on-site staff. This role includes preparing ingredients, innovating a wide range of fresh baked goods, and decorating desserts for an appealing presentation, as well as handling related administrative and paperwork tasks. Working according to company guidelines, the successful occupant will maintain excellent food safety and hygiene standards while collaborating with the Chief Chef of the department to ensure an efficient and high-performance work environment.

• Work location: On-site at Marsa Alam site (On-site)

• Contract type: Permanent, full-time

• Working system (shifts): Rotations (20 working days / 10 days off)

• Benefits and compensation: Competitive salary and comprehensive benefits package

Main duties and responsibilities

• Running the department and executing menus: Manage and operate the Bakery and Pastry Department in the kitchen, prepare desserts, pastries, and bakery items according to specified recipes to meet daily menus. Develop innovative new recipes for seasonal dessert menus.

• Baking and ingredient preparation: Prepare raw ingredients, test flavor profiles to ensure exceptional taste, and safely handle baking and commercial kitchen equipment.

• Aesthetic presentation: Decorate and display desserts and pastries to ensure they are presented beautifully, appetizingly, and attractively for camp residents and site workers.

• Compliance with safety, health, hygiene, and food safety: Adhere to strict cleanliness and safety standards on-site. Ensure the department complies with health regulations, maintain cleanliness of the workstation, apply proper storage methods for raw materials, and meet internal and external audit and inspection requirements.

• Department administration and documentation: Use basic management skills to handle kitchen documents and paperwork. Identify and report all required equipment maintenance, and proactively recommend tools or materials to facilitate or improve work completion.

Qualifications and requirements

• Educational qualification: A diploma or equivalent from a tourism and hotels school/institute, or in an equivalent field. Preference for a valid and accredited Hygiene Certificate (Food Health & Safety).

• Practical experience: At least 5 years of practical experience in the production of desserts and pastries. Strongly preferred for those with specific experience in large-scale catering, or campsites, or high-volume food production environments. Prior experience in the gold mining sector is not required.

• Knowledge and skills: Practical and in-depth knowledge of global food safety standards and compliance, and familiarity with commercial kitchen equipment. Basic administrative capabilities and readiness to complete routine production paperwork.

 

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