Demi Chef de Partie - Baker

Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

We are hiring for a Demi Chef de Partie – Baker to play a hands-on role in the daily bakery operations at SLS The Red Sea, where bold creativity meets refined execution. Supporting the Pastry Chef and culinary leadership team, this role contributes to the production of high-quality baked goods across all outlets, including breakfast service, restaurants, banquets, lounges, and in-room dining. The Demi Chef de Partie – Baker ensures consistency, craftsmanship, and brand-aligned quality in every baked item while supporting team development, food safety, and operational excellence within a luxury lifestyle environment.

Key Responsibilities

• Support the daily production of bakery items including artisan breads, viennoiseries, laminated doughs, and specialty baked goods for all outlets.
• Assist the Pastry Chef and senior culinary leaders in executing bakery menus that reflect seasonality, sustainability, and SLS brand identity.
• Ensure consistency in taste, texture, portioning, and visual presentation of all baked products.
• Prepare and maintain mise en place and baking schedules to meet operational demands without compromising quality.
• Follow approved recipes, production methods, and quality standards at all times.
• Support recipe development, testing, and refinement under the guidance of the Pastry Chef.
• Assist in supervising and guiding junior bakery team members, providing clear direction and hands-on training.
• Support daily task allocation and ensure smooth workflow within the bakery section.
• Contribute to a positive, inclusive, and performance-driven kitchen culture aligned with SLS values.
• Assist with inventory management, stock rotation, labeling, and storage in line with FIFO and hotel standards.
• Support efforts to control food costs, minimize waste, and optimize ingredient usage.
• Use bakery equipment responsibly and report any malfunctions or maintenance needs promptly.
• Uphold strict hygiene, sanitation, and food safety standards in compliance with HACCP and local health regulations.
• Maintain a clean, safe, and organized work environment and ensure audit readiness at all times.
• Work closely with banqueting, events, and F&B teams to support bakery requirements for service and special events.
• Assist in accommodating special requests, dietary restrictions, and VIP preferences with care and efficiency.
• Maintain a professional and engaged presence during service periods, supporting a seamless guest experience.

 

• Degree or Diploma in Culinary Arts, Bakery, or Pastry is preferred.
• Minimum of 5–7 years of experience in luxury hotels or high-end standalone bakery or pastry operations.
• At least 1–2 years of experience in a Demi Chef de Partie, Bakery CDP, or similar supervisory role.
• Strong technical knowledge of bread fermentation, dough handling, viennoiserie production, and bakery equipment.
• Solid understanding of food safety standards, hygiene practices, and HACCP requirements.
• Ability to supervise junior colleagues, meet deadlines, and maintain consistency in high-volume environments.
• Strong organizational and time-management skills with the ability to multitask under pressure.
• Creative, detail-oriented, and passionate about delivering standout guest experiences through bakery excellence.