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