Pastry & Bakery Sous Chef

• Prepare and oversee production of breads, viennoiserie, cakes, plated desserts, chocolate work, and specialty pastry items.
• Ensure all products meet established quality, presentation, and portion standards.
• Assist with recipe development, seasonal menu creation, and special-event dessert planning.
• Maintain consistency across all production shifts and outlets.
• Supervise pastry cooks and bakers; delegate daily tasks and monitor productivity.
• Train and mentor team members in pastry techniques, standards, safety, and sanitation.
• Oversee smooth workflow and organization of the pastry kitchen.
• Support a positive, collaborative, and disciplined work environment.
• Monitor inventory, order supplies, and manage ingredient pars to reduce waste and ensure availability.
• Support food cost control through portion management, recipe accuracy, and efficient production processes.
• Assist with scheduling, labor management, and performance evaluations.
• Ensure compliance with food safety regulations, HACCP standards, and kitchen hygiene procedures.
• Work closely with the Executive Pastry Chef, Head Chef, banquet team, and F&B outlets to meet production demands.
• Participate in tastings, menu presentations, and special events.
• Communicate effectively with front-of-house teams to ensure guest satisfaction.

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Job Type: Full-time

Pay: RO500.000 - RO600.000 per month