Sous Chef - Pastry

The Sous Chef – Pastry is responsible for assisting in the management of all pastry and bakery operations, ensuring the preparation and presentation of high-quality pastries, desserts, cakes, breads, and baked products in accordance with established recipes, quality standards, and food safety requirements. The role supports the Executive Pastry Chef in supervising the pastry team, maintaining operational efficiency, controlling costs, and delivering exceptional culinary experiences.

Key Responsibilities

Pastry Production \& Operations

• Supervise the daily operations of the Pastry Kitchen.
• Prepare and oversee the production of pastries, desserts, cakes, chocolates, breads, and other baked goods.
• Ensure all products are prepared according to approved recipes, quality standards, and presentation guidelines.
• Monitor consistency, taste, texture, and appearance of all pastry items.
• Ensure timely production and delivery of pastry items for restaurants, banquets, room service, and special events.

Team Leadership \& Supervision

• Assist in managing and supervising Pastry Chefs, Chef de Parties, Demi Chef de Parties, Commis Chefs, and Kitchen Assistants.
• Delegate tasks and monitor performance to ensure operational efficiency.
• Provide coaching, training, and development opportunities for team members.
• Support onboarding and skills development programs.
• Foster teamwork, discipline, and a positive working environment.

Menu Development \& Innovation

• Assist in creating and developing new dessert menus, seasonal offerings, and specialty items.
• Contribute ideas for promotions, festive products, and guest experience enhancements.
• Stay informed of industry trends and innovative pastry techniques.
• Support recipe standardization and product improvement initiatives.

Quality Assurance

• Ensure all pastry products meet company, hotel, and brand standards.
• Conduct regular quality inspections of ingredients and finished products.
• Monitor product freshness and shelf-life management.
• Ensure attractive and professional presentation of all pastry displays.

Inventory \& Cost Control

• Monitor inventory levels and requisition pastry ingredients and supplies as required.
• Assist in stock counts and inventory management activities.
• Control food costs through proper portioning, yield management, and waste reduction.
• Ensure efficient utilization of ingredients and resources.
• Support budget and cost-control initiatives.

Food Safety \& Hygiene

• Ensure compliance with HACCP, food safety regulations, and sanitation standards.
• Maintain cleanliness and organization within the pastry kitchen.
• Ensure proper storage, labeling, and stock rotation of ingredients.
• Conduct regular hygiene and safety checks.
• Promote a culture of food safety and workplace safety.

Administrative Responsibilities

• Assist in preparing production schedules and staffing plans.
• Maintain recipe records, production logs, and inventory documentation.
• Support operational reporting and shift handovers.
• Coordinate with Purchasing, Stewarding, and Food \& Beverage departments as required.

Qualifications \& Requirements

• Diploma or Certificate in Pastry Arts, Baking \& Pastry, Culinary Arts, or a related field.
• Minimum 4–6 years of pastry kitchen experience, including at least 2 years in a supervisory role.
• Experience in luxury hotels, resorts, high-end restaurants, bakeries, or large-scale food production environments is preferred.
• Strong knowledge of pastry, bakery, chocolate, sugar work, and dessert preparation techniques.
• Knowledge of HACCP, food safety regulations, and kitchen hygiene standards.
• Good English communication skills; additional languages are an advantage.
• Strong leadership, organizational, and time-management abilities.
• Ability to work effectively under pressure and meet production deadlines.
• Creative mindset with attention to detail and presentation excellence.
• Flexible to work shifts, weekends, holidays, and peak operational periods.
• For expatriate candidates, a valid transferable Iqama is preferred.