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• About the Job

Pastry & Chocolate Production Chef | Riyadh, Saudi Arabia | Full-Time | On-Site

A leading Saudi sweets and bakery brand operating a high-volume production kitchen that supplies a growing multi-branch retail network. The role owns the full pastry and chocolate production line end-to-end - from recipe execution and new product development to team leadership, food safety, and cost control. Company name shared after initial screening.

• About the Role

We're looking for a Production Chef who has actually run a professional pastry and chocolate operation - not a home baker who scaled up, and not a hotel pastry assistant who only executed someone else's recipes. You know what proper tempering looks like, you can build a praline and bonbon range from scratch, you understand why a mousse fails in summer humidity, and you can hold a production team to the exact same taste and appearance every single batch. You've owned the recipe book, not just followed it. If your background is purely cafe baking, single-shop production, or hotel banquet pastry without daily volume responsibility, this role isn't the right fit.

• Key Responsibilities

1.Own the full pastry and chocolate production line - daily output, recipe execution, and final product consistency

2.Lead and develop the production team - task allocation, technical training, and on-the-line performance management

3.Manage all chocolate work end-to-end - tempering, fillings, pralines, bonbons, molding, packaging, and storage

4.Develop new pastry and chocolate products aligned with brand identity and seasonal market direction

5.Plan daily production volumes based on sales forecasts and branch orders; minimize waste and over-production

6.Enforce HACCP, food safety, and hygiene standards across the production floor at all times

7.Manage raw material inventory, supplier coordination, and ordering cycles to avoid stock-outs and excess

8.Ensure proper operation, maintenance, and calibration of ovens, tempering machines, and production equipment

9.Partner with operations and finance on cost control, recipe costing, and production efficiency targets

• Requirements

1.Minimum 5 years of hands-on production experience in professional pastry and chocolate - this is a requirement, not a preference

2.Demonstrated mastery of chocolate tempering, praline and bonbon production, and decorative finishing

3.Advanced working experience with mousse, tart, cake, and entremet production at commercial volumes

4.Proven track record leading a production team in a high-volume bakery, patisserie, or sweets brand

5. Working knowledge of HACCP, food safety standards, and Saudi food regulatory requirements

6.Strong understanding of recipe costing, yield management, and waste control

7.Hands-on familiarity with commercial pastry and chocolate equipment - not just front-of-house exposure

8.Formal culinary or pastry certification (Le Cordon Bleu, Valrhona, Callebaut Academy, or equivalent) is a strong advantage

9.Working knowledge of English for vendor and brand communication. Arabic is a strong advantage given the nature of team interaction

10.Based in or willing to relocate to Riyadh