pastry sous chef

Apt Resources

<div>Apt Resources is seeking a skilled Sous Chef - Pastry to join the culinary team for one of our clients in the Red Sea, Saudi Arabia. This role offers a unique opportunity to work in an upscale environment, creating exquisite pastry and dessert offerings for discerning clientele.
As the Pastry Sous Chef, you will collaborate closely with the Head Pastry Chef to develop innovative recipes, maintain high standards of quality, and ensure an exceptional dining experience.
Responsibilities<ul><li>
Assist the Head Pastry Chef in planning and producing a wide range of pastries, desserts, and baked goods.</li><li>
Ensure consistent quality and presentation of all pastry items.</li><li>
Supervise and mentor junior pastry staff, providing guidance and training.</li><li>
Maintain inventory and order pastry ingredients and supplies as needed.</li><li>
Ensure compliance with all health, safety, and hygiene standards in the pastry kitchen.</li><li>
Contribute to the creation of seasonal dessert menus and specialty items.</li><li>
Coordinate with other kitchen departments to synchronize operations.</li></ul> 

Requirements 
<ul><li>
Minimum of 3 years of experience as a Pastry Sous Chef or similar role, preferably within luxury or fine dining environments.</li><li>
Strong expertise in pastry techniques, dessert production, and baking.</li><li>
Excellent leadership and team management abilities.</li><li>
Experience working in an ultra-luxury hotel, resort, or Michelin-star restaurants.</li><li>
High attention to detail and creativity in dessert presentation and recipe development.</li><li>
Knowledge of food safety and hygiene regulations.</li><li>
Ability to work in a fast-paced, high-pressure kitchen environment.</li><li>
Culinary degree with specialization in pastry or relevant certifications preferred.</li></ul> 

Benefits 
SAR 8000-9000</div>

Pastry Sous Chef - Luxury Property

Noir KSA

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Pastry Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Pastry Sous Chef supports and deputises for the Head Pastry Chef in all aspects of pastry and bakery operations across our GCC restaurant brand. This role requires a technically accomplished and creatively driven professional who can manage daily production, uphold quality standards across fine patisserie, artisan bakery, and international confections, and lead the pastry brigade with confidence &mdash; ensuring an exceptional and consistent sweet offering that reflects the brand's commitment to excellence throughout the Gulf region.Key Responsibilities<ul><li>Daily Pastry &amp; Bakery Production Management: Supervise and coordinate the daily output of the pastry kitchen, overseeing the production of fine patisserie, viennoiserie, artisan breads, Arabic sweets, and dessert plating to ensure every item meets the brand's quality, consistency, and presentation standards across all service periods.</li><li>Deputy Leadership &amp; Head Pastry Chef Support: Act as the Head Pastry Chef's primary deputy &mdash; assuming full responsibility for pastry and bakery operations in their absence; communicate production plans, relay recipe direction to the team, and maintain operational momentum without disruption to quality or service timelines.</li><li>Team Supervision &amp; Skills Development: Supervise, guide, and train junior pastry chefs and bakers on a daily basis; conduct hands-on coaching in classical French patisserie, artisan bread techniques, Arabic confectionery, and international dessert styles to raise the overall skill level of the brigade.</li><li>Quality Control &amp; Recipe Adherence: Enforce strict adherence to standardised recipes, production weights, and plating guidelines; carry out pre-service checks and regular tasting sessions to verify that all pastry and bakery items consistently meet the brand's premium benchmarks before they reach the guest.</li><li>Bakery Production Planning &amp; Inventory: Assist in planning daily and weekly production schedules for breads, pastries, and confections; monitor ingredient stock levels, coordinate timely requisitions, and apply waste-reduction practices to keep food costs aligned with budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production complies with GCC municipal food-safety regulations, HACCP protocols, and verified halal standards; oversee allergen management, correct labelling, and safe cold-chain storage of temperature-sensitive dairy, chocolate, and cream-based ingredients.</li><li>Seasonal Menus &amp; Festive Specialities: Support the Head Pastry Chef in developing and executing seasonal dessert menus, Ramadan and Eid pastry collections, celebration cakes, and festive gift offerings that resonate with GCC clientele and reinforce the brand's identity across all outlets.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or Arabic confectionery are advantageous, alongside a valid food-safety and HACCP qualification.</li><li>Professional Experience: A minimum of 5 years of progressive experience in professional pastry and bakery kitchens, including at least 2 years in a Pastry Sous Chef, Senior Pastry Chef de Partie, or equivalent supervisory role within a fine-dining, hotel, or multi-outlet hospitality brand; proven hands-on expertise in both French patisserie and artisan bakery production is essential, with working knowledge of Arabic sweets and Middle Eastern dessert traditions considered a strong advantage.</li><li>Technical Precision, Leadership &amp; Regional Awareness: A strong technical foundation across pastry disciplines including sugar work, chocolate tempering, laminated doughs, and plated dessert construction; demonstrated ability to lead and develop a pastry brigade of 8 or more in a high-pressure environment; solid awareness of GCC consumer tastes, halal dietary requirements, and key regional occasions &mdash; Ramadan, Eid, and National Days &mdash; that directly influence production planning and menu offerings.</li></ul>Pay: From ﷼7,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Pastry Sous Chef?</li></ul>Work Location: In person

Pastry Sous Chef (French Pastry)

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Pastry Head ChefStarting Salary: SAR 10,000 (Full package / Live out)Job Role: The Head Pastry Chef leads all pastry and bakery operations across our GCC restaurant brand, crafting an exceptional offering of fine patisserie, artisan breads, celebration cakes, and international confections. This role combines creative mastery with operational discipline, driving dessert menu innovation and bakery production excellence while upholding the brand's commitment to quality, halal integrity, and a distinctive guest experience across the Gulf region.Key Responsibilities<ul><li>Pastry &amp; Dessert Menu Development: Conceptualise and execute a dynamic dessert menu that blends classic French patisserie, Arabic sweets, Italian dolci, and international confections, refreshed seasonally to reflect GCC festive occasions such as Ramadan, Eid, and National Days.</li><li>Artisan Bakery Production: Oversee the full bakery operation, including sourdough and enriched-dough breads, viennoiserie, croissants, Arabic flatbreads, and specialty loaves, ensuring consistent texture, flavour, and freshness standards across all restaurant outlets.</li><li>Team Leadership &amp; Skill Building: Lead, schedule, and mentor a dedicated pastry and bakery brigade; conduct structured training in both classical and regional techniques to elevate the team's craft and maintain a culture of precision and creativity.</li><li>Quality Control &amp; Recipe Standardisation: Develop and enforce detailed recipe cards, production schedules, and plating standards; conduct daily tasting reviews to guarantee every dessert and baked item meets the brand's premium quality benchmarks before service.</li><li>Ingredient Sourcing &amp; Cost Management: Identify and work with approved GCC and international suppliers for premium chocolate, dairy, flour, and specialty ingredients; manage food cost within set targets through accurate recipe costing, batch planning, and waste reduction.</li><li>Health, Safety &amp; Halal Compliance: Ensure all pastry and bakery production adheres to GCC municipal food-safety regulations, HACCP protocols, and verified halal standards, including allergen labelling and safe storage of temperature-sensitive ingredients.</li><li>Brand Collaboration &amp; Special Events: Partner with the F&amp;B, marketing, and events teams to create bespoke celebration cakes, festive gift boxes, afternoon tea menus, and pastry showcases that strengthen brand identity and guest loyalty across GCC locations.</li></ul>Qualifications &amp; Requirements<ul><li>Pastry &amp; Bakery Credentials: A diploma or degree in Pastry Arts, Baking &amp; Patisserie, or Culinary Arts; additional certifications in artisan bread baking, chocolate work, or sugar showpiece construction are a strong advantage, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 8 years of progressive experience in high-end pastry and bakery kitchens, including at least 3 years in a Head Pastry Chef or Senior Sous Pastry Chef role within a fine-dining, hotel, or multi-outlet hospitality brand; demonstrable expertise in both French patisserie and artisan bakery production is essential, with familiarity in Arabic and Middle Eastern sweets considered highly desirable.</li><li>Creativity, Leadership &amp; Regional Awareness: A strong creative portfolio evidencing original dessert and bakery concepts; proven ability to lead a multicultural pastry team of 10 or more; solid understanding of GCC consumer preferences, halal dietary requirements, and key regional festive occasions (Ramadan, Eid, National Days) that influence menu planning and production volumes.</li></ul>Pay: From ﷼10,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Pastry Head Chef?</li></ul>Work Location: In person

Pastry Head Chef (French Pastry)

Postion: Head Pastry ChefStarting Salary: SAR 8,000 - SAR 10,000 Full package / Live OutLocation: Laysen Valley, RiyadhPosition Overview: We are seeking an accomplished and classically trained Head Pastry Chef to lead our pastry section with distinction. The successful candidate will bring deep mastery of French pastry traditions, a creative vision for menu development, and strong leadership capabilities. This role is central to delivering an exceptional guest experience through artisanal craftsmanship, innovation, and consistent execution of the highest culinary standards.Key Responsibilities:1. Lead &amp; Manage the Pastry Section: Oversee all daily operations of the pastry kitchen, including production scheduling, station organisation, and quality control. Set high standards and ensure the team consistently delivers refined, presentation-perfect pastries and desserts across all services.2. French Pastry Execution &amp; Mastery: Demonstrate expert-level proficiency in classical and contemporary French pastry techniques, including viennoiserie, entremets, mignardises, tarts, p&acirc;te feuillet&eacute;e, mousses, and sugar and chocolate work. Uphold the integrity of French culinary traditions while integrating modern innovation.3. Menu Development &amp; Seasonal Innovation: Conceptualise, develop, and refine the pastry and dessert menu on a seasonal basis, aligning with the restaurant's culinary direction. Create signature offerings that reflect current trends, ingredient seasonality, and the establishment's brand identity.4. Team Development &amp; Training: Mentor, coach, and develop junior pastry chefs and commis staff, fostering a culture of learning, precision, and professional growth. Conduct regular training sessions focused on French techniques, hygiene standards, and creative development.5. Cost Control &amp; Inventory Management: Manage food costs, minimise wastage, and maintain accurate inventory records for the pastry section. Work closely with the Procurement team to source premium ingredients at optimal cost, with a focus on quality and supplier relationships.6. Collaboration with the Culinary Team: Partner with the Executive Chef and kitchen leadership team to ensure seamless integration of pastry offerings with the broader menu concept. Contribute creatively to special events, tasting menus, banquet programmes, and collaborative culinary projects.7. Hygiene, Safety &amp; Compliance: Ensure the pastry section adheres to the highest standards of food safety, hygiene, and HACCP compliance at all times. Maintain a clean, organised, and safe working environment in full accordance with local health and safety regulations.Qualifications1. Formal Culinary Education in Pastry Arts: A diploma or degree from a recognised culinary institution with a specialisation in pastry and confectionery &mdash; preferably from a French or French-accredited programme (e.g., Le Cordon Bleu, &Eacute;cole Ferrandi, or equivalent). Formal grounding in classical French pastry theory and technique is essential.2. Proven Professional Experience: A minimum of 7 years of progressive experience in professional pastry kitchens, with at least 3 years in a senior or leadership role. Demonstrated experience working in fine dining, luxury hospitality, or award-recognised establishments with a strong emphasis on French pastry and multi-course dessert menus.3. Language &amp; Communication Skills: Strong proficiency in English is required for effective communication within the team and management. Working knowledge of French is a distinct advantage, given the nature of classical terminology, sourcing relationships, and potential collaboration with French suppliers and culinary partners.Job Type: Full-timePay: ﷼8,000.00 - ﷼10,000.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>How many years of experience do you have working as a French Pastry Chef in a professional kitchen?</li><li>If you are hired for this role, after how many days before you can join our company?</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Proceed with your application if &quot;Yes&quot;</li></ul>Work Location: In person

Head Pastry Chef (French Pastry Exeprienced)

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Sous ChefStarting Salary: SAR 7,000 (Full package / Live out)Job Role: The Sous Chef serves as the Head Chef's principal deputy, ensuring the smooth execution of daily kitchen operations across our multi-cuisine GCC restaurant brand. This role demands a hands-on culinary professional who can lead a brigade, maintain exacting quality standards across stations, and step in to command the kitchen with full authority in the Head Chef's absence &mdash; all within the dynamic and culturally nuanced hospitality landscape of the Gulf region.Key Responsibilities<ul><li>Kitchen Operations &amp; Service Management: Oversee the day-to-day running of all kitchen sections during service, coordinating the brigade across stations to ensure seamless timing, consistent output, and adherence to brand plating and presentation standards.</li><li>Deputy Leadership &amp; Head Chef Support: Act as the Head Chef's primary deputy &mdash; assuming full command of the kitchen in their absence, relaying culinary direction to the team, and maintaining operational continuity without compromise to quality or guest experience.</li><li>Staff Supervision &amp; On-the-Job Training: Direct, motivate, and develop line cooks and junior chefs through active floor supervision and hands-on coaching; identify skill gaps within the brigade and lead targeted training sessions across the four featured cuisines.</li><li>Recipe Execution &amp; Quality Enforcement: Ensure all dishes are prepared strictly in accordance with standardised recipes, portioning guidelines, and brand specifications; conduct pre-service line checks and tasting sessions to guarantee consistency across every cover served.</li><li>Inventory Management &amp; Waste Control: Assist in daily stock monitoring, ordering, and rotation of ingredients; collaborate with the Head Chef and procurement team to minimise wastage, control food costs, and ensure the kitchen operates within budgetary targets.</li><li>Health, Safety &amp; Halal Compliance: Enforce full compliance with GCC food-safety regulations, HACCP standards, and halal certification protocols across all stations; conduct regular hygiene audits, maintain cleaning schedules, and ensure safe handling and storage of all ingredients.</li><li>Menu Contribution &amp; Kitchen Innovation: Contribute creative input to seasonal menu updates and specials under the Head Chef's guidance; stay current with culinary trends relevant to the GCC market and propose new dishes that enhance the brand's multi-cuisine offering.</li></ul>Qualifications &amp; Requirements<ul><li>Culinary Credentials: A diploma or degree from a culinary academy; advanced certifications in at least two cuisines are strongly preferred, alongside a valid food-safety/HACCP qualification.</li><li>Professional Experience: A minimum of 10 years of progressive kitchen experience, including at least 3 years in a Head Chef or Executive Sous Chef capacity within a multi-cuisine, high-volume fine-dining environment; prior exposure to GCC or Middle Eastern hospitality markets is a significant advantage.</li><li>Leadership &amp; Cross-Cultural Competency: Demonstrated ability to lead and inspire a multicultural brigade of 30+ staff; strong communication skills in English (Arabic or additional languages are a plus); a proven track record of launching internationally inspired menus that resonate with Gulf-region clientele.</li></ul>Pay: From ﷼7,000.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>How many years of experience do you have as a Sous Chef?</li><li>Name the three cuisines that you know very well _____ ____ _____</li></ul>Work Location: In person

Sous Chef (International Cuisine)

Zuma

<div><div>As a Zuma Senior Pastry Chef de Partie, you'll be at the heart of our guest experience. You'll create memorable moments, embody our vibrant restaurant energy, and play a crucial role in maintaining the high standards that define the Zuma experience.
Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four incredible locations across the Middle East; Dubai, Abu Dhabi, Doha and Riyadh. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma is proud to be part of the Azumi collection.
Life at Zuma
At Zuma, we're more than a restaurant &ndash; we're a vibrant community fueled by the energy that flows from our Robata grills, guided by our core values:
Honor the Mastery - we celebrate every detail, always striving for perfection &ndash; putting pride in everything we do
Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
Embrace the Energy - we bring passion and positivity to everything we do
Main Duties
Your key responsibilities will include:<ul><li>Support the smooth daily operations by preparing and maintaining mise en place to ensure consistent quality and service flow during the shift</li></ul><ul><li>Work closely with the Pastry team to uphold Zuma&rsquo;s standards in taste, presentation, and consistency</li><li>To consistently strive for quality of service and consistency in our experience to our guests</li><li>Evaluate guest experiences, implement service improvements, and strive for consistency in delivering exceptional hospitality</li><li>Support the execution of seasonal and signature pastry items by following established recipes and techniques
</li></ul>What We Look For
Our ideal candidate embodies our values and the following:<ul><li>A genuine love for culinary experiences &amp; a passion for Japanese cuisine</li><li>Proven experience as Senior Pastry Chef de Partie or higher in a luxury high-volume restaurant
</li><li>A natural team player who is at home working in sync with a large team</li><li>Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences</li></ul>
Benefits
We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection.
 As part of our team, you&rsquo;ll enjoy:<ul>
<li>World-Class training, designed to inspire and educate</li>
<li>Global opportunities, experience hospitality around the globe with our five incredible brands</li>
<li>Family Meals are shared daily</li>
<li>Rewards &amp; Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition</li>
<li>Staff discount, enjoy exclusive discounts across the Azumi group, worldwide!</li>
 </ul>Our Commitment to Inclusivity
We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.
Ready to create some magic? Join us and bring your talent to a team that&rsquo;s elevating contemporary dining on a global stage.</div>
INDBOH</div>

Pastry Senior Chef de Partie

<div>Apt Resources is seeking a skilled Sous Chef specializing in Japanese Cuisine to join the culinary team for one of our clients in the Red Sea, Saudi Arabia. This prestigious role offers the opportunity to bring authentic Japanese culinary expertise to an exclusive environment, creating exceptional dining experiences.
You will assist the Head Chef in preparing traditional and contemporary Japanese dishes, maintain the highest food quality standards, and lead kitchen operations within a luxury setting.
If you are passionate about Japanese cuisine and aspire to work in a high-end culinary environment, we encourage you to apply.
Responsibilities<ul><li>
Assist the Head Chef in planning and preparing authentic Japanese dishes.</li><li>
Ensure consistent quality, presentation, and taste of all food items.</li><li>
Supervise and mentor kitchen staff to maintain high performance and standards.</li><li>
Oversee kitchen operations, including inventory management, ordering, and compliance with food safety regulations.</li><li>
Participate in menu development and innovation of Japanese cuisine offerings.</li><li>
Maintain cleanliness and organization of the kitchen at all times.</li><li>
Work collaboratively with the culinary team to deliver exceptional dining experiences.</li></ul> 

Requirements 
<ul><li>
Minimum of 3 years of experience specializing in Japanese cuisine.</li><li>
Proven experience as a Sous Chef or similar role in a luxury setting.</li><li>
Experience working in an ultra-luxury hotel, resort, or Michelin-star restaurants.</li><li>
Strong knowledge of Japanese culinary techniques and traditional ingredients.</li><li>
Excellent leadership and organizational skills.</li><li>
Ability to work under pressure while maintaining high standards.</li><li>
In-depth understanding of food safety and hygiene standards.</li><li>
Culinary degree or relevant certification in Japanese cuisine is preferred.</li><li>
Strong communication and teamwork skills.</li></ul> 

Benefits 
SAR 8000 - 9000</div>

Sous Chef - Japanese Cuisine - Luxury Property

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