Pastry Sous Chef

The Pastry Sous Chef is responsible for leading the pastry and bakery section, ensuring high-quality production, consistency, and presentation of all desserts, pastries, and baked goods. This role involves menu development, team management, cost control, and maintaining hygiene and food safety standards.

• Oversee daily operations of the pastry kitchen, ensuring smooth workflow and efficiency
• Design and develop innovative dessert menus, pastries, cakes, and baked items
• Maintain consistency in taste, quality, and presentation across all outlets
• Supervise, train, and manage pastry staff, ensuring high performance and skill development
• Monitor inventory, control food costs, and manage ordering of ingredients and supplies
• Ensure proper storage, handling, and rotation of ingredients (FIFO standards)
• Maintain strict hygiene and food safety standards as per company and local regulations
• Collaborate with the Executive Chef and management team for menu planning and promotions
• Handle custom orders, seasonal menus, and special events
• Ensure all equipment is properly maintained and report any issues
• Stay updated with industry trends, techniques, and innovations in pastry and baking
• Proven experience as a Pastry Sous Chef or Senior Pastry Chef in hotels, restaurants, or cafés
• Strong knowledge of pastry arts, baking techniques, and dessert presentation
• Leadership and team management skills
• Knowledge of cost control, inventory management, and kitchen operations
• Ability to work in a fast-paced environment and manage multiple outlets if required
• Excellent attention to detail and creativity
• Good communication and organizational skills

Job Type: Permanent

Pay: Up to AED8,500.00 per month

Experience:

• Head Pastry: 8 years (Required)

Work Location: In person