pastry sous chef

The Arts Club Dubai

<div><div>The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners. 
 
It is the first international outpost of the celebrated and historical private members&rsquo; club, established in 1863 in Mayfair, London. The Club&rsquo;s membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield. 
 
A lifestyle for our members. 
 
The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing.<div></div><div> 
JOB DETAILS</div><div>
As a member of the management team, Sous Chef will assist the Head Chef in running the assigned kitchen as an independent profit center, in line with the outlet&rsquo;s operating concept and set performance standards, ensuring maximum member satisfaction and deputise in his/her absence. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.
In addition, Sous Chef will be responsible for creating and maintaining a harmonious work environment for the entrusted team ensuring their growth and development.
WHAT WILL YOU DO
Your main duties and responsibilities are:<ul><li>
Assist with the organising and coordinating of all pastry and dessert preparation and presentation, ensuring Culinary Standards and responsibilities are met by the Pastry team</li><li>
Help to achieve food cost targets and objectives as set down by the Head Pastry Chef</li><li>
Prepare a wide variety of products, such as cakes, cookies, pies, afternoon tea sweets, plated desserts and mignardises etc. following traditional and modern recipes</li><li>
Able to develop, designs, or creates new ideas and items including non-gluten, while ensuring excellent quality throughout the dessert offerings</li><li>
Come up with new and exciting items to renew and refresh the restaurant menus, and enhance the experience of members and guests</li><li>
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget</li><li>
Assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the Pastry section</li><li>
Prepare duty rotas for colleagues to ensure adequate cover at all times, assist with vacation planning considering the seasonality of the business and keeping overtime to a minimum and within agreed limits</li><li>
Support with regular demonstrations of existing or new dishes and make sure a record is kept of such demonstrations</li><li>
Manage the Pastry Department in the Absence of the Head Chef</li></ul> 
WHAT WE ARE LOOKING FOR
The successful candidate will have the following experience and skills:<ul><li>
Minimum 2 years&rsquo; experience in same role in luxury hotels or high-end reputable restaurant</li><li>
Internationally recognised professional certification</li><li>
Good working level of English, written and spoken</li><li>
Have strong organisational and time management skills with a high degree of flexibility</li><li>
Excellent team management skills with strong problem-solving abilities</li><li>
Demonstrate integrity in all dealings and maintain high level of confidentiality</li><li>
Be a self-motivator and someone who is ready to challenge in the interest of continuous improvement</li><li>
Ability to work long shifts and stand for the extended period of time</li></ul>
THE BENEFITS 
The Arts Club Dubai is offering a competitive and attractive remuneration and benefits package</div></div> 
INDBOH</div>

Pastry Sous Chef

Kessler Collection

<div>Overview:

An inspiring career awaits you! 
 
The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! 
Grand Performers in qualifying roles may enjoy a range of benefits, including:<ul><li>
Marriott Employee Discounts Worldwide</li><li>
Medical, Dental, Vision Insurance</li><li>
Company-Sponsored Life Insurance</li><li>
Short &amp; Long-Term Disability Insurance</li><li>
Tuition Reimbursement Program</li><li>
401(K) with Discretionary Company Matching Contributions</li><li>
Employee Assistance Program</li></ul>
Responsibilities:
JOB SUMMARY
The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.
CORE RESPONSIBILITIES
Primary areas of responsibility include, but are not limited to the following:<ul><li>
Maintain the integrity of the guests&rsquo; privacy, including confidentiality of personal information and key control.</li><li>
Maintain the integrity of Company proprietary information and protect Company assets.</li><li>
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.</li><li>
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.</li><li>
Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department.</li><li>
Develop &amp; Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests.</li><li>
Costing all food items and assisting the Executive Chef with monthly reports.</li><li>
Creates kitchen labor schedules that meet the Peak Performance criteria.</li><li>
Assists with the creation of seasonal, monthly, weekly &amp; daily specials and menus</li><li>
Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.</li><li>
Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.</li><li>
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.</li><li>
Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks.</li><li>
Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.</li><li>
Develop, implement and maintain sanitation practices and protocol.</li><li>
Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots.</li><li>
Create and monitor kitchen inventory to include order inspections and item selection.</li><li>
Order and maintain outlet kitchen supplies at par levels to ensure quality production</li><li>
To be able to read, understand and produce in a timely manner.</li><li>
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.</li><li>
Maintain neat, clean and professional appearance according to standards</li><li>
Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions</li><li>
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.</li><li>
To attend all training and meetings as directed.</li><li>
To perform other tasks, including cross-training as directed.</li><li>
All other duties as assigned, planned or un-planned</li></ul>
Qualifications:
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.<ul><li>
Strategic business leader - Works strategically to devise plans in alignment with organizational goals.</li><li>
Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.</li><li>
Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.</li><li>
Leads with courage - Provides a culture of accountability.</li><li>
Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals</li><li>
Advanced level of written, verbal, and interpersonal communication skills.</li><li>
Ability to implement and uphold service standards</li><li>
Effectively motivate associates and maintain a cohesive team</li><li>
Ability to prioritize and organize work assignments</li><li>
Ability to work well in stressful, high-pressure situations</li><li>
Ability to work with and understand financial information, data and basic arithmetic functions</li><li>
Ability to maintain and build relationships with existing and potential clients as well as industry contacts</li><li>
Ability to prepare wide range of pastry offerings</li></ul>
MINIMUM QUALIFICATIONS<ul><li>
Culinary Pastry &amp; Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required</li><li>
3+ years of relevant work experience in similar scope and title &ndash; required</li><li>
Experience within luxury brand/markets &ndash; preferred</li><li>
Food Safety Manager Certification &ndash; required or attained within 30 days</li></ul>
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection.<ul><li>
Pastry Sous Chef</li><li>
Pastry Supervisor</li><li>
Pastry Cook</li></ul>
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.<ul><li>
Must be comfortable working in a shared space, with constant noise, without the use of a private office.</li><li>
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism &amp; collaboration.</li><li>
Must be able to work safely in a kitchen environment with high temperatures and humidity</li><li>
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.</li></ul>
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions &amp; physical demands of this role.<ul><li>
While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis.</li><li>
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.</li></ul><div><h6 class="jobSectionHeader">
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics</h6></div></div>

Accor

<div>Company Description 
A World of Wonder
Our Habitas is a global home for a global community of like-minded people seeking connection, inspiration and a better future together. Their experience is powered by music, wellness, art, adventure, food, learning and giving back. Through these pillars, they craft magical worlds of wonder in which strangers become friends and friends become family. This is what Our Habitas call luxury for the soul. Some experiences at Our Habitas have been so impactful that they have made them ritualistic, existing at each of their homes around the world in their own unique way. From the Welcome Ceremony to Family Dinner through to Storytelling and Sunday Sunset Sessions, Our Habitas seek to provide a new kind of hospitality where they bridge the gap between old-world luxury and experiential-first travel. 
Job Description 
<ul><li>
Assist with the organising and coordinating of all pastry and dessert preparation and presentation, ensuring Culinary Standards and responsibilities are met by the Pastry team</li><li>
Help to achieve food cost targets and objectives as set down by the Head Pastry Chef</li><li>
Prepare a wide variety of products, such as cakes, cookies, pies, afternoon tea sweets, plated desserts and mignardises etc. following traditional and modern recipes</li><li>
Able to develop, designs, or creates new ideas and items including non-gluten, while ensuring excellent quality throughout the dessert offerings</li><li>
Come up with new and exciting items to renew and refresh the restaurant menus, and enhance the experience of members and guests</li><li>
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget</li><li>
Assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the Pastry section</li><li>
Prepare duty rotas for colleagues to ensure adequate cover at all times, assist with vacation planning considering the seasonality of the business and keeping overtime to a minimum and within agreed limits</li><li>
Support with regular demonstrations of existing or new dishes and make sure a record is kept of such demonstrations</li><li>
Manage the Pastry Department in the Absence of the Head Chef</li></ul> 

Qualifications 
<ul><li>
1-2 years&rsquo; same role or 3 years as a Pastry Chef de Partie in five-star hotel or similar</li><li>
Good English skills both written and verbal</li><li>
Good attention to detail</li><li>
Interpersonal skills</li><li>
Proficient in MS Word, Excel and Power Point software programs</li><li>
Leadership skills</li><li>
Problem solving skills</li><li>
Ability to develop good working relationships with colleagues, management and external clients</li></ul> 

Additional Information 
What's in it for you...<ul><li>
The opportunity to join an innovative, fast-growing, international group that&rsquo;s committed to not just building new hotels but building a global brand.</li><li>
The chance to challenge the norm and work in an environment that is both creative and rewarding.</li><li>
Become part of a team that&rsquo;s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.</li><li>
A competitive package and plenty of opportunity for development.</li></ul>
Working at Our Habitas means being part of a purpose-driven movement. You will help shape stories that go beyond rooms and amenities, creating emotional experiences and connecting people through shared rituals, culture, and a sense of belonging.
If you believe in luxury that speaks to the soul, and want to build something meaningful in two of Middle East's most extraordinary destinations, we&rsquo;d love to meet you.</div>

Merex Investment Group

An exciting opportunity has arisen for a Junior Sous Chef to join the Pastry team in Jumeirah Al Naseem. The main duties and responsibilities of this role are:
<ul>
 <li>Prepare and cook high-quality food according to menu guidelines and recipes and as per instructions received from the Sous Chef.</li>
 <li>Assist the Sous Chef in setting service and food standards in compliance with the group s policies, procedures, and quality standards.</li>
 <li>Communicate any issues arising within the section to the Sous Chef and act on any further directions given to ensure prompt solutions to problems for the smoother operations of the kitchen.</li>
 <li>Assist the Sous Chef in the development of new menu ideas to ensure all menus are seasonal and creative, using the finest ingredients and working within the brief.</li>
 <li>Manage staff training with the Sous Chef and maintain an active training plan/Programme for each team member. Make sure all practices that are trained are then followed.</li>
 <li>Implement approved departmental policies, processes, and procedures, and provide instructions to subordinates and monitor their adherence so that work is carried out in a controlled and consistent manner while delivering quality service to guests and maintaining standards of excellence.</li>
</ul>

Junior Sous Chef - Pastry

Saya Cafe

Pastry Chef de PartieDate Posted: October 22, 2025 Pay: AED 3,000 &ndash; AED 5,000 per month Location: Saya City Walk, Saya Nakheel Mall, Saya Creek, Saya Dubai Hills &ndash; Dubai, UAE Job Type: Full-timeAbout the RoleWe are looking for an enthusiastic and skilled Pastry Chef de Partie to join our vibrant culinary team at Saya. The ideal candidate will have a passion for pastry arts, attention to detail, and a commitment to creating exceptional desserts and baked goods that elevate the guest experience.Key Responsibilities<ul><li>Prepare and produce high-quality pastries, desserts, and baked goods according to menu specifications.</li><li>Ensure all pastry items are consistently prepared and meet established quality standards.</li><li>Assist the Pastry Sous Chef and Head Pastry Chef in developing new dessert recipes and creative presentations.</li><li>Maintain cleanliness and organization in the pastry section at all times.</li><li>Ensure proper storage, labeling, and rotation of ingredients and finished products.</li><li>Follow strict food safety, hygiene, and sanitation standards.</li><li>Monitor ingredient stock levels and report shortages promptly.</li><li>Train and guide Commis or junior pastry staff when required.</li><li>Collaborate with the kitchen team to ensure smooth and efficient service operations.</li></ul>Requirements<ul><li>Proven experience as a Pastry Chef de Partie or in a similar role (1&ndash;3 years preferred).</li><li>Strong knowledge of pastry techniques, baking methods, and dessert presentation.</li><li>Excellent communication and teamwork skills.</li><li>Attention to detail, creativity, and the ability to work under pressure.</li><li>Flexibility to work various shifts, including weekends and holidays.</li><li>Fluency in English and Arabic (Arabic-speaking candidates preferred).</li><li>Culinary diploma or certification in pastry arts is an advantage.</li></ul>Salary &amp; Benefits<ul><li>Salary range: AED 3,000 &ndash; AED 5,000 per month (based on experience and skills)</li><li>Company-provided benefits (as per UAE labor law)</li><li>Career growth and training opportunities</li><li>Supportive and professional work environment</li></ul>How to ApplyInterested candidates are invited to send their updated CV to: hrsaya.uae@gmail.com sangeetapra3003@gmail.comJob Types: Full-time, PermanentPay: AED3,000.00 - AED5,000.00 per month

Pastry Chef de Partie

The Team Builders

Our client is one of the leading hospitality groups in UAE, currently hiring experienced Pastry Sous Chef for a high-end restaurant in Dubai.
 What will you do? 
<ul> <li>Overall running of the pastry kitchen, cleanliness, and organization</li> <li> Create and execute all desserts and other baked products </li> <li>Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions</li> <li>Lead and develop the Pastry Team</li> <li>Demonstrate strong knowledge of the menu, ingredients, seasons, and suppliers</li> <li>Assist the Executive Chef with administrative duties as well as supplier relations and sourcing of high-quality ingredients</li> </ul>
 What are we looking for? 
<ul> <li>Minimum 3 years experience in the pastry operation in a high-end/fine dining restaurant</li> <li>An evident passion for food and the culinary arts</li> <li>Great communication and interpersonal skills</li> <li>Knowledge of various cooking methods, ingredients, and procedures</li> <li>Up to date with the latest trends in the F&amp;B industry regionally and globally</li> <li>Advanced Food Hygiene Certificate</li> <li>Knowledge of MS Office and restaurant POS systems</li> <li>A peoples person with the ability to manage a multicultural kitchen</li> <li>High level of leadership, planning, decision-making, and management skills</li> </ul>

Sous Chef - Pastry

Five Hotels and Resorts

The Candidate A Driven Self-Starter, you have Excellent Communication, Leadership and Organisational Skills. As an Astute Creative and Critical Thinker, you can Conceptualise and Implement Innovative Solutions in a Fast-Paced Environment. Not even the Smallest Detail Escapes Your Keen Eye and You Execute Tasks Proactively with Precision and Finesse. A Can-Do! Attitude Coupled with An Inherent Flair for Taking Ownership Makes You a Highly Motivated Go-Getter. Your Outgoing and Approachable Nature enables you to Seamlessly Connect with other FIVERs and key Stakeholders, ensuring that Their and Your Journey at FIVE is nothing short of Sensational. Joining our Culinary Team as Pastry Sous Chef will Empower you to deliver Exceptional Experiences across our award-winning Lifestyle Destinations. Jump on Board and Unlock your Potential in a Buzzing Environment that will take your Career to New Heights! What We re Looking For <ul> <li> A Culinary Degree or equivalent qualification is preferred. </li> <li> A proven track record as a Pastry Sous Chef in a Luxury Hotel environment, delivering Sensational Experiences synonymous with FIVE's Award-Winning Service Quality. </li> <li> Outstanding Pre-Opening experience in setting up dynamic, seamless and fast-paced Kitchen Operations is advantageous. </li> <li> Next-Level Organisational and Leadership skills, effectively leading and inspiring the FIVE Tribe to New Heights. </li> <li> Impeccable Communication Skills, both verbal and written, with fluency in English (Additional languages such as Arabic, German, Italian, French, Spanish, Russian or Mandarin are a Plus). </li> <li> Previous experience in Forbes or Leading Quality Assurance (LQA)-Rated properties will be Advantageous, demonstrating a Strong Commitment to Luxury Service Standards. </li> <li> Comprehensive knowledge of HACCP (Hazard Analysis and Critical Control Points) principles and practices, and a thorough understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations. </li> <li> Exceptional Time Management and Multi-Tasking skills to oversee a busy kitchen and deliver a FIVE-Star Experience for our guests. </li> <li> Robust Organisational Skills to efficiently and accurately Manage Inventory, Control Costs and Execute Food Orders in a timely manner. </li> <li> Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel. </li> </ul> Key Responsibilities <ul> <li> Collaborates closely with the Chef De Cuisine to Curate Innovative and Diverse Menus, infusing them with Seasonal and Locally Sourced, Hand-Crafted Ingredients to Deliver a FIVE-Star Dining Experience. </li> <li> Oversees daily Kitchen Operations, from meticulous Food Preparation to the Artful Plating of each dish, ensuring that every creation embodies FIVE s renowned Taste and Presentation. </li> <li> Takes charge of Leading, Training, and Mentoring the kitchen team, instilling a culture of Continuous Learning and Professional Growth. Provides Expert Guidance on Culinary Techniques, Time Management, and Kitchen Safety Practices. </li> <li> Injects creative flair into Menu Development, introducing new Dishes, Techniques, and Presentations that captivate and delight our guests, consistently staying at the forefront of Industry Trends and Culinary Innovations. </li> <li> Prioritises Guest Satisfaction, promptly addressing Special Requests, Dietary Needs, and any concerns related to Food Quality. </li> <li> Works in tandem with Front-of-House Staff to ensure a Seamless, Stunning Dining Experience for each guest. </li> <li> Collaborates closely with the Chef De Cuisine and Procurement Team to manage Inventory Levels, exercise Cost Control, and Minimise Waste, maintaining a premium selection of Ingredients, Supplies, and Equipment for the kitchen. </li> <li> Enforces rigorous compliance with Food Safety and Hygiene Regulations, upholding a Spotlessly Clean and Meticulously Organised kitchen environment, conducting Routine Inspections and implementing necessary Corrective Measures. </li> <li> Provides valuable support to the Chef De Cuisine in Administrative Tasks, including Scheduling Performance Evaluations and Reporting. Steps into their role when required to ensure Uninterrupted Delivery of exceptional Dining Experiences. </li> <li> Proactively identifies areas for enhancement within Kitchen Operations, Processes, and Staff Performance. Implements Visionary Strategies to elevate Efficiency, Quality, and Guest Satisfaction to a level that is truly Boundary-Breaking. </li> <li> Cultivates transparent and effective communication within the Culinary Team and with Other Departments. </li> <li> Coordinate s with servers and relevant FIVE Tribe Members to consistently maintain Next-Level Quality and Presentation for every dish.</li></ul> ","Work_Experience":"1-3 years","

Sous Chef (Pastry)

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