pastry sous chef

The Bakery

Job Requirements :* Education &amp; Experience* Diploma or Degree in Culinary Arts / Pastry &amp; Bakery or equivalent.* Minimum 5 years of experience in pastry and bakery,* Strong experience in recipe development and high-volume pastry production.* Background in central kitchen or catering operations is an advantage.Skills &amp; Knowledge:* Excellent knowledge of pastry techniques, ingredients, and equipment.* Creativity in developing new recipes and presentation styles.* Strong leadership and team management skills.* Good knowledge of food costing and wastage control.* Knowledge of food safety, hygiene, and HACCP standards.* Ability to train and motivate staff effectively.* Strong organizational and time-management skills.* Ability to work under pressure and meet deadlines.Other Requirements:* Flexibility to work long hours, weekends, and holidays as needed.* Good communication skills (Arabic knowledge is a plus).* Physically fit to handle the demands of the kitchen.Job Type: Full-timeLocation:<ul><li>Kuwait City (Required)</li></ul>

Pastry Sous Chef

Grand Hyatt The Red Sea

<div><div>Summary<div>
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.
The Pastry Sous Chef is responsible to function as the Production Manager for all pastry products in French Cafe, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel&rsquo;s standards and financial goals.</div></div><div> 
Qualifications<div>
Ideally a professional diploma in Food Production with pastry specialization. Minimum 2 years of work experience as Pastry Sous Chef in a French Cafe,
Excellent knowledge of French pastry techniques and proven skills in baked goods. Ability to execute high end desserts in specialty restaurants and maintain excellent pastry standards in banqueting and breakfast buffets.
 GCC experience is great, but not a must.
Good practical, operational and administrative skills, with a keen eye for detail and a flair for creativity are a must.</div></div></div>

SOUS CHEF - PASTRY (FRENCH CAFE)

VOLUME CAFE

Job Title: Chef de Partie &ndash; Bakery &amp; Pastry Location: [Insert Location] Department: Kitchen / Pastry &amp; Bakery Reports To: Sous Chef / Pastry ChefJob Summary:The Chef de Partie &ndash; Bakery &amp; Pastry is responsible for managing the day-to-day operations of the pastry and bakery section, ensuring consistent preparation, baking, and presentation of high-quality breads, pastries, and desserts. This role requires strong technical skills, creativity, and leadership to supervise commis and trainees while maintaining food safety and quality standards.Key Responsibilities:<ul><li>Supervise and coordinate activities in the bakery and pastry section, ensuring smooth operations.</li><li>Prepare and produce a wide variety of breads, cakes, pastries, desserts, and specialty items.</li><li>Ensure consistency in taste, presentation, and portion control according to recipes and standards.</li><li>Train, guide, and mentor commis and junior staff, fostering a culture of learning and development.</li><li>Assist in menu planning, new product development, and seasonal offerings.</li><li>Monitor and manage ingredient usage, stock rotation, and wastage to control food costs.</li><li>Ensure compliance with food safety, hygiene, and sanitation regulations.</li><li>Operate and maintain bakery and pastry equipment, reporting any maintenance needs.</li><li>Collaborate with the Executive Pastry Chef/Sous Chef in creating innovative recipes and displays.</li><li>Maintain accurate records of production, recipes, and quality checks.</li></ul>Qualifications &amp; Requirements:<ul><li>Diploma/Degree in Culinary Arts, specializing in Pastry &amp; Bakery.</li><li>Minimum 3&ndash;5 years of professional experience in pastry and bakery, with at least 1&ndash;2 years as a Demi Chef / Commis I.</li><li>Strong technical knowledge of bakery and pastry production techniques.</li><li>Creativity and passion for innovation in desserts and baked goods.</li><li>Good leadership, communication, and team management skills.</li><li>Ability to work under pressure in a high-volume kitchen.</li><li>Knowledge of cost control and inventory management.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>are you available to join immediately or any notice period?</li><li>Current and expected salary</li><li>How many years of experience do you have?</li></ul>

Head chef /Sous chef / Chef de Partie- Bakery & Pastry

Au Kashmiri

Company DescriptionMaison Loris in a French bakery based in Riyadh that brings you the authentic taste of handcrafted baked goods and pastries, made fresh daily with passion and precision.Job PurposeThis is a full-time on-site role for a Chef De Partie Pastry located in Riyadh. The Chef De Partie will be responsible for preparing, producing, and presenting high-quality pastry items in line with the standards of the establishment. This role involves supervising Commis Chefs, ensuring consistency, creativity, and compliance with hygiene and safety regulations. Additional responsibilities include training junior staff, maintaining inventory, and coordinating with other chefs to ensure smooth kitchen operations.Key Responsibilities<ul><li>Prepare, cook, and present pastry items including cakes, tarts, desserts, viennoiseries, and plated sweets.</li><li>Maintain high standards of food quality, portion control, and presentation.</li><li>Supervise and guide junior staff (Commis) in the pastry section.</li><li>Collaborate with the Pastry Chef to develop new recipes and seasonal menus.</li><li>Ensure correct storage, labeling, and rotation of ingredients.</li><li>Monitor stock levels and communicate shortages to the Pastry Sous Chef.</li><li>Follow HACCP standards and maintain strict hygiene, cleanliness, and safety in the pastry kitchen.</li><li>Support the smooth operation of the pastry kitchen during service.</li><li>Participate in training sessions and contribute to continuous improvement.</li></ul>Qualifications<ul><li>French pastry skills</li><li>Experience in food hygiene and safety standards</li><li>Menu planning and inventory management proficiency</li><li>Teamwork and leadership skills, ability to train junior staff</li><li>Strong organizational and time-management skills</li><li>Relevant culinary education or certification preferred</li><li>Prior experience in a similar role within a professional kitchen</li></ul>Core Competencies<ul><li>Passion for pastry and gastronomy</li><li>Team spirit and positive attitude</li><li>Time management and organizational skills</li><li>Flexibility and adaptability</li><li>Commitment to excellence and innovation</li></ul>Why work with us?<ul><li>French management with a focus on excellence, tradition, and innovation.</li><li>Positive work environment that values teamwork, respect, and professional growth.</li><li>Training &amp; development opportunities with French chefs to improve your skills and knowledge.</li><li>Modern, well-equipped pastry kitchen designed for efficiency and creativity.</li><li>Career progression opportunities within a growing and ambitious company.</li></ul>Be part of a team that combines French savoir-faire with international hospitality standards.Job Type: Full-timeExpected Start Date: 01/10/2025

Chef de partie (pastry)

Raffles

<div>Company Description 
#BeLimitless
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 
Job Description 
Key Responsibilities:<ul><li>
Prepare and oversee the production of a wide variety of pastries, desserts, breads, and baked items.</li><li>
Ensure all items are prepared to established standards, recipes, and presentation guidelines.</li><li>
Assist in the development of new dessert and pastry items for menus and special events.</li><li>
Support the Pastry Sous Chef in supervising the pastry team during shifts.</li><li>
Provide training and mentorship to Commis and Demi Chefs in the pastry section.</li><li>
Ensure all team members follow proper food handling, hygiene, and safety procedures.</li><li>
Oversee mise en place for daily pastry operations and events.</li><li>
Ensure efficient workflow and proper use of equipment.</li><li>
Monitor inventory levels and assist in ordering and stock rotation.</li><li>
Minimize food waste and manage proper storage of ingredients and finished products.</li><li>
Ensure compliance with food safety standards (e.g., HACCP) and health regulations.</li></ul> 
Qualifications 
Skills and Qualifications:<ul><li>
Diploma or certification in Pastry Arts, Baking, or Culinary Arts preferred.</li><li>
Minimum 3&ndash;5 years of pastry kitchen experience, with at least 1 year in a supervisory or lead role.</li><li>
Strong knowledge of pastry techniques, chocolate work, and bakery fundamentals.</li><li>
Creativity and attention to detail in presentation and flavor development.</li><li>
Leadership skills with the ability to manage a small team effectively.</li><li>
Excellent time management and organizational skills.</li><li>
Flexibility to work varied shifts, including weekends and holidays.</li></ul></div>

Junior Sous Chef - Pastry

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

The Sous Chef Bakery serves as the person in charge in the bakery production department, supporting the Head Pastry Chef in overseeing daily operations and ensuring consistent, high-quality production of bread, viennoiserie, and pastries. This role involves direct supervision of production staff, maintaining quality standards.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Directly supervise daily production activities, ensuring adherence to recipes, timelines, and quality standards</li><li>Monitor texture, flavour, and presentation consistency across all baked goods</li><li>Conduct quality checks and implement corrective measures when standards are not met</li><li>Lead and coordinate the work of bakers, pastry chefs, and production assistants during assigned shifts</li><li>Provide hands-on training and mentorship to junior staff members</li><li>Foster a positive, collaborative work environment that promotes learning and excellence</li><li>Assist in planning daily and weekly production schedules</li><li>Coordinate with the Head Baker on batch sizing, timing, and resource allocation</li><li>Ensure smooth workflow and efficient use of equipment and workspace</li><li>Execute standardized recipes with precision and consistency</li><li>Support recipe development and testing initiatives</li><li>Document production processes and maintain recipe accuracy</li><li>Enforce strict food safety protocols and HACCP compliance</li><li>Conduct regular hygiene inspections and corrective actions</li><li>Maintain cleanliness standards for all production areas and equipment</li><li>Monitor ingredient usage and identify waste reduction opportunities</li><li>Manage daily, weekly, monthly orders of ingredients to ensure par stock levels are maintained and suggest revisions where necessary</li><li>Assist in inventory management and stock rotation procedures</li><li>Support cost control initiatives through efficient production practices</li><li>Operate specialized baking equipment including ovens, mixers, and dough sheeters</li><li>Perform routine equipment checks and coordinate maintenance requirements</li><li>Ensure optimal equipment performance and safety compliance</li><li>Collaborate with patisserie and culinary departments for integrated production planning</li><li>Communicate production updates and requirements to relevant stakeholders</li><li>Support cross-departmental initiatives and special projects</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>7+ years of professional bakery experience in high-volume production environments</li><li>Minimum 1-2 years in a supervisory or senior baker role</li><li>Demonstrated expertise in bread production, fermentation, and viennoiserie techniques</li><li>Strong knowledge of food safety regulations and HACCP principles</li><li>Experience with commercial baking equipment and production systems</li><li>Advanced understanding of dough chemistry, fermentation processes, and ingredient functionality</li><li>Knowledge of scaling recipes for high-volume production</li><li>Culinary arts degree, baking &amp; pastry certification, or equivalent professional training preferred</li><li>Food safety certification PIC required</li><li>Additional certifications in specialized baking techniques are advantageous</li><li>Basic proficiency in Microsoft Excel and inventory management systems</li><li>Ability to learn and adapt to new technology platforms</li><li>Excellent verbal and written communication skills</li></ul>Job Type: Full-timeExperience:<ul><li>high-volume production environment: 4 years (Required)</li><li>bakery supervisor: 2 years (Required)</li><li>senior baker role: 2 years (Required)</li></ul>

Bakery Sous Chef

Ansar Gallery

Job Description: Pastry ChefJob Summary:The Pastry Chef is responsible for leading the pastry section of the kitchen. They design and create desserts, pastries, bread, and other baked goods. They oversee production, ensure quality control, manage inventory, and support junior kitchen staff in their section.Key Responsibilities:<ul><li>Plan, prepare, and produce high-quality desserts, pastries, and baked goods.</li><li>Develop and test new recipes, ensuring creativity and seasonal variety.</li><li>Ensure consistent presentation and portion control.</li><li>Supervise and train commis and junior pastry staff.</li><li>Monitor inventory, place orders, and reduce food waste.</li><li>Maintain cleanliness and hygiene in compliance with food safety standards (HACCP).</li><li>Coordinate with the Head Chef and other kitchen sections for smooth operations.</li><li>Stay updated with industry trends, techniques, and ingredients.</li></ul>Requirements:<ul><li>Proven experience as a Pastry Chef or similar role (2&ndash;5 years).</li><li>Culinary certification or diploma in pastry arts preferred.</li><li>Strong knowledge of pastry techniques and baking methods.</li><li>Creative flair and attention to detail.</li><li>Excellent time management and leadership skills.</li><li>Ability to work in a high-pressure, fast-paced environment.</li></ul>Job Description: Commis Chef (Pastry)Job Summary:The Commis Chef (Pastry) supports the pastry team in preparation and basic production of desserts and baked goods. They are responsible for maintaining kitchen hygiene, following recipes, and learning through hands-on experience.Key Responsibilities:<ul><li>Assist in the preparation of pastry items including cakes, tarts, cookies, and breads.</li><li>Follow instructions and recipes provided by the Pastry Chef.</li><li>Ensure workstation is kept clean and organized at all times.</li><li>Measure and mix ingredients accurately.</li><li>Store food products properly and check for freshness.</li><li>Help with daily mise en place and stock rotation.</li><li>Adhere to health and safety guidelines (HACCP).</li><li>Show willingness to learn and develop new pastry skills.</li></ul>Requirements:<ul><li>Basic knowledge of baking techniques and ingredients.</li><li>Culinary diploma or formal training is a plus.</li><li>Eagerness to learn and grow in a professional kitchen.</li><li>Good communication and teamwork skills.</li><li>Attention to detail and cleanliness.</li><li>Flexible with working hours, including weekends and holidays.</li></ul>Job Type: Full-timePay: QAR2,500.00 - QAR4,000.00 per month

PASTRY CHEF / CMMIS

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