pastry sous chef

Marriott International

<div>Additional Information 
Job Number26017880 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Nile Ritz-Carlton Cairo, 1113 Corniche El Nil, Cairo, Egypt, Egypt, 11221 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Pastry Sous Chef

Nahj consultant

Job Summary: We are looking for a skilled and dedicated Chef de Partie to join our new branch. The successful candidate will work under the Head Pastry Chef, managing their station and ensuring the highest quality of food preparation. This role requires strong knowledge of pastry items, exceptional organisational skills, and a commitment to maintaining kitchen standards.Key Responsibilities:<ul><li>Prepare and cook menu items according to the restaurant&rsquo;s recipes, standards, and presentation guidelines.</li><li>Assist the Sous Chef and Head Pastry Chef in streamlining daily kitchen operations.</li><li>Manage inventory for your station, including ordering, receiving, and proper storage of supplies.</li><li>Maintain and operate kitchen equipment safely and efficiently.</li><li>Ensure adherence to health, safety, and sanitation standards at all times.</li><li>Monitor food quality, portion control, and consistency in production.</li><li>Follow standard policies and procedures regarding food preparation, storage, and sanitation.</li><li>Support training and mentoring of junior kitchen staff as needed.</li></ul>Requirements:<ul><li>Minimum 5&ndash;6 years of experience as a Chef de Partie in a pastry/kitchen environment.</li><li>Strong knowledge of pastry techniques, menu items, and presentation.</li><li>Ability to work under pressure and meet deadlines in a fast-paced environment.</li><li>Excellent organizational and time management skills.</li><li>Commitment to hygiene, safety, and high-quality food standards.</li><li>Hardworking, proactive, and a team player.</li></ul>What We Offer:<ul><li>Competitive salary</li><li>Opportunity to work in a new branch and grow professionally.</li><li>Collaborative and supportive work environment.</li></ul>Job Type: Full-timePay: QAR3,500.00 - QAR4,000.00 per month

Chef de Partie – Pastry

A culinaryJob SummaryWe are seeking a dedicated and passionate Commis (Pastry) to join our kitchen team. The ideal candidate will assist in the preparation and production of pastries, desserts, cakes, and breads while maintaining high standards of quality, hygiene, and safety.Key Responsibilities<ul><li>Production Support: Prepare and bake pastries, desserts, cakes, and breads according to established recipes and quality standards.</li><li>Mise-en-Place: Accurately measure, weigh, chop, and mix ingredients for daily production.</li><li>Hygiene &amp; Safety: Maintain a clean and organized workstation and strictly follow HACCP, health, and safety regulations.</li><li>Equipment Maintenance: Properly operate, clean, and maintain kitchen equipment such as mixers and ovens.</li><li>Inventory Control: Assist in stock rotation (FIFO), monitor ingredient levels, and report any wastage.</li><li>Team Collaboration: Work under the supervision of senior chefs (Chef de Partie / Pastry Sous Chef) and support the team during high-volume operations.</li><li>Emergency Awareness: Have basic knowledge of emergency procedures, including fire safety.</li><li>Compliance: Attend required meetings and training sessions and comply with reasonable instructions from superiors.</li></ul>Requirements<ul><li>Previous experience in a pastry kitchen preferred (1&ndash;2 years is an advantage).</li><li>A culinary certificate or diploma from a recognized institution preferred.</li><li>Basic knowledge of baking techniques, food safety, and sanitation standards.</li><li>Ability to work efficiently in a fast-paced, high-volume environment.</li><li>Strong teamwork skills, punctuality, and passion for pastry arts.</li><li>Good teamwork, punctuality, and positive attitude.</li><li>Must be locally available in Qatar</li><li>Candidates must hold a valid Qatar ID</li></ul>Job Type: Full-timePay: QAR3,000.00 - QAR3,500.00 per month

Commis – Pastry

Wyndham Grand Doha West bay Beach

<div>Summary
A Senior Chef de Partie is a supervisory role in the pastry section of a professional kitchen. This position involves hands-on production while leading junior staff, ensuring consistency, and supporting higher management.
Key Responsibilities and Duties<ul><li>Oversee and supervise daily operations in the pastry section, including production of desserts, pastries, breads, chocolates, confections, petit fours, and other baked goods.</li><li>Prepare and execute a wide variety of pastry and dessert items according to established recipes, techniques, presentation standards, and quality guidelines set by the Executive Pastry Chef or hotel/restaurant.</li><li>Ensure consistent high quality, taste, texture, portion control, presentation, and temperature of all items leaving the pastry station.</li><li>Assist in menu development by collaborating with the Executive Pastry Chef or culinary team to create innovative, seasonal, or specialty desserts that align with trends, dietary needs, and establishment branding.</li><li>Manage ingredient inventory: monitor stock levels, source high-quality ingredients, minimize waste, control costs, and ensure freshness and availability.</li><li>Train, mentor, and supervise junior pastry staff (e.g., Commis Chefs or Demi Chefs), providing guidance on techniques, recipes, safety protocols, and professional development while offering constructive feedback.</li><li>Maintain strict hygiene, sanitation, and food safety standards in the pastry kitchen, including proper storage, labelling, and cleaning procedures.</li><li>Assist the Sous Chef or Pastry Chef in their absence, such as leading line-ups, shift management, or overseeing broader kitchen duties.</li><li>Conduct quality checks on finished products and plated desserts before service.</li><li>Support special events, banquets, or custom orders by producing high-volume or bespoke pastry items.</li></ul>
Operate and maintain pastry equipment (e.g., ovens, mixers, chocolate tempering machines) safely and efficiently
<div><h2 class="jobSectionHeader">Experience Needed</h2><ul><li>Several years of experience in pastry (typically 3&ndash;7+ years in professional kitchens), with prior Chef de Partie or equivalent experience in pastry/bakery sections.</li><li>Formal culinary training or pastry certification (e.g., from a recognized culinary school or apprenticeship) is often preferred.</li><li>Strong technical knowledge of pastry arts, including dough handling, fermentation, baking techniques, chocolate work, sugar work, decoration, and plating.</li><li>Proven leadership and supervisory skills, with experience mentoring junior team members.</li><li>Excellent understanding of food safety, HACCP principles, and kitchen hygiene regulations.</li><li>Ability to work under pressure in high-volume environments, with strong time management and organizational skills.</li><li>Creativity and attention to detail for artistic presentation and innovation.</li><li>Excellent communicator and team collaborator</li><li>Physical stamina for long shifts, standing, lifting, and working in hot/cold conditions.</li><li>Any other reasonable duties as directed by the Pastry Chef.</li></ul>
Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company&rsquo;s Count on Me! service culture to be responsive, respectful and deliver a great experience.</div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Soft skills</h3>
Teamwork, Detail Oriented, Creativity</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Fun, Accountability, Care, Inclusive</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Learning &amp; development programmes, Career development, Hotel restaurant staff rate</div></div>

Senior Chef De Partie - Pastry

Fairmont

<div>Company Description 
Makkah Clock Royal Tower, A Fairmont Hotel, is located only a few steps away from the Masjid Al Haraam and the Holy Ka&rsquo;aba. This 86-story hotel, one of the world&rsquo;s tallest, is the focal point of the Abraj Al Bait Complex, part of the King Abdul Aziz Endowment Project. The Hotel authentic hospitality is seen throughout 1650 rooms. 
Job Description 
We invite you to join the world of luxury hospitality at Makkah Clock Royal Tower, A Fairmont Hotel as our new Sous Chef
Key Responsibilities:<ul><li>
Understand the importance and demonstrate a commitment to our &lsquo;Our Culinary Culture&rsquo;.</li><li>
As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to pastry cook positions to ensure a consistently high level of productivity.</li><li>
In conjunction with the Executive Pastry Chef you will supervise your colleagues to ensure the highest level of production and the efficient execution of service.</li><li>
Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation.</li><li>
Have full knowledge of all pastry menu items, syllabus, daily features and promotions as it applies to your operation.</li><li>
Ensure all pastry items are prepared according to the recipes and standards specified by the Executive Pastry Chef, this includes quality checks and tasting all food prior to it being served.</li><li>
Ensure all kitchen Colleagues are aware of standards and expectations.</li><li>
Communicate, monitor and delegate EHC and Serve Safe standards to ensure all production and behaviors are in line with our standards. Ensure all EHC standard temperature logs are completed accurately.</li><li>
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.</li><li>
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.</li><li>
Report tardiness and unsafe work practices immediately to the Chef on duty.</li><li>
Responsible for operating all station, including setting your colleagues up for success on your days off.</li><li>
Actively share ideas, opinions and suggestions in daily shift briefings.</li><li>
Liaise daily with Pastry Chefs to keep open lines of communication regarding guest feedback.</li><li>
Continually strive to improve food preparation and presentations.</li><li>
Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures.</li><li>
Lead and supervise the quality and quantity of the Pastry department.</li></ul><ul><li>
Coordinate the production as it relates to banquet and Venues functions.</li><li>
Conduct daily shift briefings.</li><li>
Assist in the development of new dessert, pastry and bread products.</li><li>
Follow payroll costs and productivity within budgeted guidelines.</li><li>
Provide training for new Pastry Colleagues.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Diploma from a reputable Hospitality Management / Culinary school preferred.</li><li>
Additional certification(s) in Food &amp; Beverage will be an advantage.</li><li>
Minimum 5 years of experience in managing food production &amp; culinary operations in a hotel gained from working in key cities / resorts destinations globally.</li><li>
Excellent reading, writing and oral proficiency in English language.</li><li>
Ability to speak other languages and basic understanding of local languages will be an advantage.</li><li>
Good working knowledge of MS Excel, Word, &amp; PowerPoint.</li><li>
High degree of professionalism with sound human resources management and business acumen capabilities.</li></ul> 

Additional Information 
Why work for Accor? 
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 Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</div>

Sous Chef

<div>Company Description 
Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.
Part of Ennismore&rsquo;s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia&rsquo;s most exciting lifestyle destinations.
The resort features 150 impeccably designed keys, five dynamic Food &amp; Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.
More than a hotel, SLS The Red Sea is a living stage&mdash;a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you&rsquo;re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues. 
Job Description 
We are hiring for a Pastry Head Chef to lead and elevate the pastry and bakery operations at SLS The Red Sea, where desserts are crafted as memorable experiences. This role combines hands-on creativity with strategic leadership, overseeing production, innovation, and flawless execution across all culinary outlets, including fine dining, in-room dining, and large-scale banqueting. Working closely with the Chef de Cuisine and Executive Chef, the Pastry Head Chef shapes the sweet identity of the resort while mentoring a talented team and ensuring precision, consistency, and elegance in every creation.
Key Responsibilities<ul><li>
Support the Chef de Cuisine and Executive Chef in designing and executing innovative, seasonal, and sustainable dessert menus across all outlets and events.</li><li>
Ensure exceptional standards of preparation, presentation, flavor, and consistency for all pastry and bakery items.</li><li>
Lead daily pastry and bakery operations with a strong attention to detail and passion for craftsmanship.</li><li>
Monitor recipe adherence, portioning, and product consistency in line with brand and quality standards.</li><li>
Drive innovation through menu development, guest feedback, and emerging trends in pastry and bakery.</li><li>
Oversee pastry production for restaurants, bars, in-room dining, and banqueting operations.</li><li>
Uphold all culinary policies, operating procedures, and hotel SOPs in compliance with regulatory requirements.</li><li>
Manage ordering, inventory control, stock rotation, and storage to minimize waste and maintain profitability.</li><li>
Monitor food cost performance and ensure optimal utilization of ingredients and resources.</li><li>
Ensure all pastry equipment is maintained in safe working condition and report deficiencies promptly.</li><li>
Lead, train, and motivate pastry team members, fostering a positive, high-performance kitchen culture.</li><li>
Support workforce scheduling, task allocation, and daily supervision of the pastry team.</li><li>
Deliver ongoing coaching, performance feedback, and participate in evaluations and appraisals.</li><li>
Assist with recruitment, onboarding, and development of new pastry team members.</li><li>
Enforce rigorous hygiene, sanitation, and food safety practices in line with HACCP and local health regulations.</li><li>
Conduct regular inspections to ensure cleanliness, food storage, and operational standards are consistently met.</li><li>
Ensure readiness for internal audits, external inspections, and quality assessments.</li><li>
Collaborate with front-of-house, banqueting, and events teams to ensure seamless service delivery.</li><li>
Support special dietary requirements, personalized guest requests, and VIP services.</li><li>
Maintain a visible and professional kitchen presence during service when required.</li><li>
Liaise with purchasing and stores to ensure efficient supply chain coordination and specification compliance.</li><li>
Work closely with outlet chefs and F&amp;B leadership to ensure creative alignment and consistent food quality across the resort.</li></ul> 

Qualifications 
<ul><li>
Degree or Diploma in Pastry Arts, Culinary Arts, or Culinary Management preferred.</li><li>
Minimum of 8 years of progressive experience in luxury hospitality or premium standalone pastry kitchens.</li><li>
At least 2 years&rsquo; experience in a leadership role at Sous Chef level or above.</li><li>
Proven expertise in advanced pastry techniques, bakery operations, and dessert innovation.</li><li>
Strong knowledge of food safety standards, HACCP principles, and kitchen management systems.</li><li>
Demonstrated ability to lead, inspire, and develop a diverse culinary team in a fast-paced environment.</li><li>
Excellent organizational skills with strong attention to detail, quality, and timelines.</li><li>
A genuine passion for creating memorable guest experiences through culinary excellence.</li></ul></div>

Pastry Head Chef

Millennium Place Doha

As a Chef De Partie, you will be responsible for overseeing the pastry section in the kitchen, ensuring the preparation and presentation of dishes meet the highest standards of quality and taste. Your role involves working closely with the kitchen team and contributing to the overall success of the kitchen department.&middot; Oversee and manage a specific section or station within the kitchen.&middot; Prepare and execute dishes according to established recipes and standards.&middot; Ensure the highest standards of food quality, taste, and presentation in your section.&middot; Maintain strict adherence to food safety and sanitation standards.&middot; Collaborate with the Sous Chef and culinary team to ensure smooth kitchen operations.&middot; Assist in keeping the kitchen organized, clean, and efficient.&middot; Train and mentor, the junior kitchen team within your section.&middot; Contribute to the development and adaptation of recipes for your section.&middot; Stay updated on culinary trends, techniques, and emerging ingredients.&middot; Participate in special culinary events, promotions, and guest interactions.&middot; Support other sections of the kitchen as needed during peak hours.&middot; Foster a culture of excellence in culinary techniques and teamwork.&middot; Operate in a safe and environmentally friendly manner to safeguard the health and safety of guests and colleagues, as well as contribute to environmental conservation.&middot; Adhere to the company&rsquo;s environmental, health, and safety procedures and policies.Qualifications&middot; A minimum of 2 years of experience as a Chef de Partie - Pastry/Bakery in a fine dining restaurant or luxury hotel setting.&middot; Proficiency in pastry and bakery techniques, with a strong knowledge of baking.&middot; Locally Available.&middot; Excellent communication and teamwork skills.Job Types: Full-time, PermanentPay: QAR2,999.00 - QAR3,000.00 per month

Chef De Partie - Pastry

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