pastry sous chef

Ramr

The Pastry Chef is responsible for leading and executing all pastry, dessert, and baked goods production across RAMR Group Co.'s food and beverage outlets &mdash; delivering consistently exceptional sweet creations that complement the group's culinary identity and delight our guests. This role owns the pastry section end-to-end: from recipe development, production planning, and mise en place through to plating, quality control, ingredient management, and team mentoring.Education &amp; Experience<ul><li>Formal culinary qualification with a specialization in pastry arts</li><li>4&ndash;7 years of professional pastry experience, with a minimum of 2 years in a Pastry Chef .</li></ul>Work Location: In person

Pastry chef (local hire)

IHG Hotels & Resorts

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 In conjunction with the Executive Pastry Chef and Director of Culinary plans activities, promotions and menu implementations according to the annual marketing plans.
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 Ensures that all designated action points from daily briefings or monthly operational meetings are being followed by the individual s concerned.
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 Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
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 Assists the Executive Pasty Chef in compiling the annual marketing plans and budgets.
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 Ensures disciplinary and grievance procedures are adhered to and followed.
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 Be constantly aware of customers&rsquo; expectations, which are adhered to and followed.
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 Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils in the assigned section.
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 Find ways to improve the efficiency of the operations which will benefit our clients.
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 Assist the Executive Pasty Chef in improving the food cost through strategic purchasing, without negatively affecting predetermined quality standards.
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 Constantly strive to reduce energy consumption within the kitchen.
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 Checks the outlet operation during all service periods taking necessary action to correct any deviation from quality standards.
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 Conduct weekly equipment maintenance checks and stewarding cleanliness issues &amp; follows up on deficiencies in a timely manner.
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 Plans, coordinates and supervises all menu implementations in a timely manner with recipes, &amp; staff training.
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 Foster positive thinking and motivation within all Food and Beverage kitchens by giving active assistance and advice on more effective ways of running the kitchen.
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 Assist in the preparation and control of daily and weekly market lists.
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 Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Pastry Chef.
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 Prepare weekly work schedule for his subordinates.
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 Create and develop new dishes and recipes by keeping up with the latest market trends.
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 Constantly strive to improve kitchen-operating procedures.
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 Relate guests&rsquo; comments, positive or negative, to the Executive Pastry Chef and take corrective actions where necessary.
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 Be fully responsible for the labor budget of the kitchen department.
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 Propose and initiate when approved, new services and products for our guests.
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 Perform any other reasonable duties as required by the department head from time to time.
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 Co-operate with the company to achieve compliance with FLS legislation
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 Take moral and legal responsibility for conducting themselves in their work so they do not expose themselves or others to risk
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 Read, understand, and implement the relevant sections of the FLS Policy
 
 
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Head of Pastry Chef

Dietbux Catering Co.

Pastry Commis I, responsible for preparing and cooking pastries according to recipes and standards, maintaining hygiene and safety protocols, and assisting in the training of junior staff<ul><li>Food Preparation: Preparing ingredients, cooking pastries, and ensuring dishes are prepared according to recipes, quality standards, and presentation guidelines.</li><li>Hygiene and Safety: Maintaining a clean and organized work area, adhering to food safety and hygiene policies and procedures, and ensuring proper handling and storage of food.</li><li>Following Instructions: Adhering to instructions from senior chefs regarding production, recipes, and company standards.</li><li>Maintaining Standards: Ensuring consistency and high quality in all pastry items produced.</li><li>Communication: Effectively communicating with other kitchen staff and supervisors.</li></ul>Skills and Qualifications:<ul><li>Culinary Skills: pastry-making skills, including baking, decorating pastries.</li><li>Knowledge of Food Safety: Understanding and adhering to food safety and hygiene regulations.</li><li>Communication Skills: Clear and effective communication with kitchen staff and supervisors.</li><li>Adaptability: Ability to work under pressure, adapt to changing situations, and follow instructions from senior chefs.</li></ul>Job Type: Full-timePay: KD200.000 - KD250.000 per monthExperience:<ul><li>pastry: 3 years (Preferred)</li></ul>Work Location: In person

Pastry Commi

Grand Hyatt

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 Organization- Grand Hyatt Kuwait City
 
 
 
 
 Summary
 
 
 
 As a Commi Chef, you will be responsible to provide an excellent and consistent level of service to your customers.
 
 
 The Commis Chef is assigned to prepare consistent, high quality food products and ensure courteous, professional, efficient and flexible service that supports the outlet&rsquo;s operating concept and Hyatt International standards.
 
 
 
 Qualifications
 
 
 
 An ideal candidate will possess:
 
 
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 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards
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 Basic Culinary skills
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 Good hygiene knowledge
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Commis - Pastry/Bakery

We are looking for a Bakery Chef to be responsible for the daily production, quality, and creative development of all baked goods across RAMR Group&rsquo;s food and beverage outlets. This role owns the full bakery operation &mdash; from dough preparation and pastry production through to product presentation and kitchen hygiene &mdash; while upholding the group&rsquo;s standards of quality, consistency, and culinary excellence. The Bakery Chef brings craft, precision, and creativity to every product, contributing to an exceptional guest experience across all concepts.Experience<ul><li>4&ndash;7 years of professional baking and pastry experience, ideally within a high-volume bakery, hotel, or premium F&amp;B operation.</li><li>Demonstrated expertise across a wide range of bakery disciplines including artisan breads, laminated doughs, cakes, tarts, choux pastry, and plated desserts.</li><li>Strong understanding of fermentation, proofing, temperature control, and the science of baking &mdash; with the ability to troubleshoot inconsistencies and adapt recipes to meet operational requirements.</li><li>Ability to work early morning shifts, weekends, and public holidays in line with operational requirements.</li></ul>Job Type: Full-timeWork Location: In person

Bakery chef

Burger Restaruant

Core Responsibilities<ul><li>Prepare and bake a variety of pastries, desserts, breads, and confections</li><li>Design dessert menus and develop new recipes</li><li>Decorate cakes and pastries with attention to detail and presentation</li><li>Ensure consistency in taste, quality, and appearance</li><li>Monitor ingredient freshness and manage inventory</li><li>Follow food safety and hygiene standards</li><li>Coordinate with kitchen staff to ensure smooth service</li></ul>Daily Tasks<ul><li>Measuring and mixing ingredients accurately</li><li>Operating baking equipment (ovens, mixers, etc.)</li><li>Testing new dessert ideas</li><li>Plating desserts for service</li><li>Maintaining a clean and organized workstation</li></ul>Skills Required<ul><li>Strong knowledge of baking techniques and ingredients</li><li>Creativity and artistic presentation skills</li><li>Time management and ability to work under pressure</li><li>Attention to detail</li><li>Teamwork and communication skills</li></ul>Job Types: Contract, Permanent Contract length: 24 monthsWork Location: In person

Pastry Chef

The Commi Chef is the entry-level culinary position within RAMR Group Co.'s kitchen brigade, responsible for supporting the preparation, production, and service of food across all sections of the kitchen under the direct supervision of the Chef de Partie and Sous Chef.Education<ul><li>A culinary diploma, certificate, or vocational qualification from a recognised culinary school or hospitality institution is preferred.</li><li>Candidates with strong practical kitchen experience in lieu of formal qualifications will be considered where their skills and attitude demonstrate the required standard.</li></ul>Experience<ul><li>2 years of professional kitchen experience.</li></ul>Job Type: Full-timeWork Location: In personWork Location: In person

Commi 1

Explore 19+ Pastry sous chef in Kuwait City this May. Find roles across top companies and apply now to boost your career.