Job Purpose
To support the Sous Chef in daily pastry operations, ensuring consistent quality, creativity, hygiene, and compliance with 5-star hotel or luxury dessert standards.
Key Responsibilities
- Assist in overseeing daily pastry kitchen operations across all outlets.
- Prepare, produce, and present high-quality pastries, desserts, breads, and chocolates.
- Ensure all products meet luxury hotel standards in quality, taste, and presentation.
- Supervise and train Pastry Commis and Demi Chefs.
- Ensure strict compliance with HACCP, food safety, and hygiene standards.
- Maintain cleanliness, organization, and proper equipment handling at all times.
- Support banquet, buffet, and à la carte pastry production.
- Ensure consistency and efficiency during high-volume operations.
Candidate Requirements
- Minimum 3–5 years of experience in pastry, preferably in 5-star hotels.
- Strong knowledge of classical and modern pastry techniques.
- Experience in plated desserts, bakery, and chocolate work is an advantage.
- Good leadership and team-management skills.
- Strong understanding of food safety and hygiene regulations.
Skills & Competencies
- High attention to detail and presentation standards.
- Creativity and passion for pastry.
Language
- Basic English communication is required.
Arabic language is an advantage
