pastry sous chef

Sihamco

<div>About Us: 
As part of Riyadh Seasons, we are a collection of upscale and innovative restaurants in Riyadh, dedicated to providing guests with exceptional dining experiences. With a focus on high-quality ingredients, cutting-edge techniques, and a passion for culinary excellence, we are seeking an experienced and visionary Pastry Sous.
At Little Krazy, we believe in magic, wonder, and indulgence. Think of our workshop as your very own chocolate factory: vivid imagination, bold creations, playful surprises, and the highest quality of craftsmanship. We are committed to delighting customers with more than just sweets &mdash; we deliver edible art.
A world of chocolate and delight We are seeking a visionary Pastry Artist who specializes in exquisite pastries. Someone who doesn&rsquo;t just make desserts &mdash; but stories. This role will be central to creating show&#8209;stopping centrepieces, sculptural pieces, themed installations (seasonal or event&#8209;based), as well as refined chocolate confections and pastries.
Role Overview: 
As the Pastry Sous Chef, you will oversee and lead the pastry operations for three distinct restaurant concepts in Riyadh. You will be responsible for the overall strategy, menu planning, and day-to-day operations, while prioritizing food quality, cost control, and operational efficiency. Your leadership will be essential in shaping a cohesive pastry experience across all locations.
Key Responsibilities:
Cost Control &amp; Food Management:<ul><li><ul>
<li>
Oversee the entire pastry production process, ensuring the efficient use of resources to maintain cost control</li>
<li>Develop and implement cost-effective strategies without compromising quality, minimizing waste, and improving overall food cost management.</li>
<li>Regularly review ingredient purchasing, portion sizes, and waste reduction strategies to optimize the department's financial performance.</li>
</ul></li></ul>
Operations Management:<ul><li><ul>
<li>
Ensure smooth daily operations across all locations, maintaining consistent service levels and pastry quality.</li>
<li>Oversee scheduling, stock management, and coordination between pastry and other kitchen teams to ensure operational efficiency.</li>
<li>Implement and refine operational systems for consistency, safety, and sanitation across all pastry kitchens.</li>
</ul></li></ul>
Menu Planning &amp; Development:<ul><li><ul>
<li>
Design and develop innovative, seasonal, and restaurant-specific pastry menus for each location, balancing creativity with cost-effectiveness.</li>
<li>Regularly review and update pastry offerings to keep the menu fresh, exciting, and aligned with guest preferences.</li>
<li>Integrate regional flavors and ingredients into the menu while adhering to international pastry standards</li>
</ul></li></ul>
Leadership &amp; Team Management:<ul><li><ul>
<li>
Lead, train, and mentor pastry chefs and kitchen staff across all three locations.</li>
<li>Foster a creative and collaborative environment, encouraging innovation and development in the pastry kitchen.</li>
<li>Conduct regular team meetings to ensure alignment on objectives, menu items, and operational excellence.</li>
<li>Oversee daily pastry operations, ensuring teams meet deadlines, uphold high standards, and work efficiently.</li>
</ul></li></ul>
Acquisition &amp; Supplier Management:<ul><li><ul>
<li>
Develop strong relationships with suppliers and vendors to source the best ingredients at competitive prices.</li>
<li>Regularly review and negotiate supplier contracts, ensuring high-quality ingredients are consistently available.</li>
<li>Stay updated on emerging pastry trends and ingredients, actively sourcing new products to elevate the menu and keep offerings innovative.</li>
</ul></li></ul>
Quality Control &amp; Consistency:<ul><li><ul>
<li>
Ensure all pastry products meet the highest standards of quality, flavor, and presentation.</li>
<li>Conduct regular inspections of pastry production areas, equipment, and ingredients to ensure cleanliness and quality control.</li>
<li>Implement standardized recipes and procedures to ensure consistency in pastry quality across all restaurants.</li>
</ul></li></ul>
Guest Experience &amp; Innovation:<ul><li><ul>
<li>
Work closely with restaurant managers and front-of-house teams to ensure a seamless and exceptional guest experience in all pastry offerings.</li>
<li>Collect guest feedback and adapt offerings to align with customer preferences and seasonal changes.</li>
<li>Lead the creative development of new dessert ideas, keeping the offerings fresh, exciting, and visually striking.</li>
</ul></li></ul>
Requirements
Preferred Qualifications:<ul>
<li>
Culinary degree from a recognized institution</li>
<li>Experience managing pastry operations in the Middle East or a similar international market. 
Proven experience (5+ years) as a Head Pastry Chef or similar leadership role within a high-end, fine-dining restaurant or hotel</li>
<li>Strong experience in managing pastry kitchens</li>
<li>Expertise in cost control, budgeting, and food cost management, with a focus on efficiency and profitability.</li>
<li>In-depth knowledge of pastry and chocolate techniques, trends, and regional and international dessert flavors.</li>
<li>Strong background in operations management, including inventory control, vendor relations, and team coordination.</li>
<li>Ability to lead a team effectively, manage performance, and foster a positive working environment.</li>
<li>Creative mindset with attention to detail in product development, presentation, and innovation.</li>
<li>Fluent in English; Arabic is a plus.</li>
</ul>
Benefits
At SIHAMCO, we believe in rewarding our team with more than just a job &mdash; we offer an inspiring work environment and real opportunities for growth. Our benefits include:<ul>
<li>
Competitive salary packages &ndash; aligned with market standards and experience</li>
<li>Visa (1 year temp) &amp; Flights into the country for non-citizens</li>
<li>Accommodation</li>
<li>Transportation Allowance</li>
<li>Career development &amp; Internal promotions &ndash; grow with us across departments and seasons</li>
<li>Creative &amp; collaborative work culture &ndash; built on passion, innovation, and attention to detail</li>
<li>Exposure to high-end hospitality &amp; entertainment concepts &ndash; gain experience in premium F&amp;B and entertainment</li>
<li>Experience working on premium events within The Groves, Riyadh Season</li>
<li>Cultural diversity &ndash; join a team of passionate professionals from around the world</li>
</ul>
Join us and be part of a company that&rsquo;s redefining hospitality in Saudi Arabia and beyond.</div>

Pastry Sous Chef

Hilton

<div>Pastry Sous Chef (Conard Bengaluru)
With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels &amp; Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.
If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it&rsquo;s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.
The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel&rsquo;s kitchen.
What will I be doing?
As the Sous Chef, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant.</li>
<li>Work seamlessly with recipes, standards and plating guides.</li>
<li>Maintain all HACCP aspects within the hotel operation.</li>
<li>Use appropriately all equipment, tools and machines.</li>
<li>Focus on constant improvement of training manuals and SOPs.</li>
<li>Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing.</li>
<li>Work on offsite events when requested.</li>
<li>Complete tasks and jobs outside of the kitchen area.</li>
<li>Assist in inventory taking.</li>
<li>Knowledgeable of hotel&rsquo;s occupancy, events, forecasts and achievements.</li>
<li>Prepare menus as requested, in a timely fashion.</li>
<li>Work on new dishes for food tastings and photo taking.</li>
<li>Control stations within the kitchen.</li>
<li>Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.</li>
<li>Effectively respond to guests&rsquo; requests.</li>
<li>Learn and adapt to changes.</li>
<li>Be receptive to constructive feedback.</li>
<li>Purchase for and control production.</li>
<li>Maintain at all times a professional and positive attitude towards team members and supervisors.</li>
<li>Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.</li>
<li>Coordinate, organize and participate in all production pertaining to the kitchen.</li>
<li>Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times.</li>
<li>Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you.</li>
<li>Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools.</li>
<li>Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately.</li>
<li>Report to the Executive Chef on any issues and take appropriate action.</li>
<li>Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef.</li>
<li>Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day.</li>
<li>Exercise maximum control on wastage to achieve optimum profitability.</li>
<li>Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef.</li>
<li>Prepare the necessary work orders for the Engineering department.</li>
<li>Ensure that recipes and costings are established and updated.</li>
<li>Monitor food quality and quantity to ensure the most economical usage of ingredients.</li>
<li>Check that the quality of food prepared by team members meet the required standard and make necessary adjustments.</li>
<li>Select team members who display qualities and attributes that reflect department standards.</li>
<li>Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility.</li>
<li>Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner.</li>
<li>Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area.</li>
<li>Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction.</li>
<li>Review all timesheets to ensure that team members&rsquo; work times and meal breaks are accurate.</li>
<li>Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards.</li>
<li>Ensure that team members have a complete understanding of and adhere to the hotel&rsquo;s team member rules and regulations.</li>
<li>The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.</li>
<li>Carry out any other reasonable duties and responsibilities as assigned.</li>
</ul>What are we looking for?
A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>High School graduate or above.</li>
<li>5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards.</li>
<li>At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel.</li>
<li>Possess a valid health certificate.</li>
<li>Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen).</li>
<li>Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen).</li>
<li>Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen).</li>
<li>A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.</li>
<li>A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence.</li>
<li>Able to work with and consume all products and ingredients.</li>
<li>Able to convert recipes and follow them through.</li>
<li>Proficient in Microsoft Word and Excel.</li>
<li>Able to set priorities and complete tasks in a timely manner.</li>
<li>Work well in stress situations, remain calm under pressure and able to solve problems.</li>
<li>Excellent leadership skills.</li>
<li>Knowledgeable in HACCP.</li>
<li>Technical education in hospitality or culinary school preferred.</li>
<li>Good command in English, both verbal and written to meet business needs, preferred.</li>
<li>Work experience in similar capacity with international chain hotels preferred.</li>
</ul>What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Pastry Sous Chef (Conard Bengaluru)

Grand Hyatt Kuwait City

<div><div>Summary<div>
As a Sous Chef, you will be responsible to assist with 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 Sous Chef is responsible to assist the Executive Pastry Chef in managing Pastry kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.</div></div><div> 
Qualifications<div>
A potential candidate should ideally have:
<ul>
<li>Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards and specifically Pastry experience.</li>
<li>Preferably with experience in luxury international brands.</li>
<li>Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.</li>
<li>Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.</li></ul></div></div></div>

SOUS CHEF - PASTRY

Apt Resources Pvt.Ltd.

Our client, a successful upmarket Western style restaurant group is looking for a professional Commis 1 - Bakery & Pastry who is responsible for assisting in the production and preparation of a wide variety of baked goods and pastries, ensuring that they meet the culinary standards of the establishment. This role requires creativity, organization, and a keen attention to detail to ensure that all products are produced to the highest quality.
 As a key member of the bakery team, the Commis 1 will support the Head Pastry Chef and Sous Chef in achieving daily production goals, maintaining kitchen efficiency, and upholding safety and hygiene standards.
 
PRIMARY RESPONSIBILITIES: 
<ul>
<li>Assists the Head Pastry Chef and Sous Chef in the preparation and production of all bakery and pastry items.</li>
<li>Maintains organization, cleanliness, and sanitation of the work area.</li>
<li>Follows recipes and presentation specifications to create high-quality baked goods and pastries.</li>
<li>Prepares ingredients and supplies needed for daily production.</li>
<li>Monitors baking times and temperatures to ensure proper execution of products.</li>
<li>Helps in the decoration and presentation of pastries and desserts.</li>
<li>Supports the team in maintaining food safety and hygiene standards.</li>
<li>Participates in maintaining inventory and ordering of supplies as necessary.</li>
<li>Attends training sessions and meetings as required by superiors.</li>
<li>Contributes to the training of junior staff members when required.</li>
<li>Performs additional duties as assigned by the Head Pastry Chef or Sous Chef.</li>
</ul>
Requirements: 
Experience
 <ul>
<li>3 - 4 years working experience as a Commis with at least 1 year in a bakery and pastry kitchen.</li>
</ul>
Education
 <ul>
<li>Culinary diploma with a focus on baking and pastry arts or equivalent professional training.</li>
</ul>
Skills / Competencies
 <ul>
<li>Ability to read and communicate in English.</li>
<li>Strong attention to detail and creativity in product presentation.</li>
<li>Ability to work efficiently in a high-pressure environment.</li>
</ul>
Other Attributes
 <ul>
<li>Must be able to work indoors and be exposed to various environments such as, but not limited to heat from ovens and cooking fumes.</li>
<li>Ability to stand and / or walk for an extended period of time during the shift.</li>
<li>Ability to work flexible shifts including weekends and holidays on a rotation basis.</li>
</ul>
Benefits: 
Basic Salary of AED 2300 - 2900 + 375 Food allowance + 250 to 450 (Service charge Avg) + 600 Credit card tips + cash tips + free Accommodation + Transport + uniforms + Health insurance + air ticket ( once every two years) + Paid leave as per UAE laws.

Commis Chef 1 - Bakery & Pastry

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

Key Responsibilities:<ul><li>Prepare, bake, and decorate all Western desserts&mdash;including cakes, pastries, tarts, mousses, cookies, and specialty sweets.</li><li>Develop and innovate new Western dessert menu items while maintaining consistency and quality.</li><li>Ensure all desserts meet the restaurant/hotel&rsquo;s standards for taste, presentation, and portion size.</li><li>Monitor and maintain stock levels of pastry ingredients; assist with inventory and ordering.</li><li>Ensure proper storage, handling, and rotation of all ingredients to minimize waste.</li><li>Decorate desserts with Western techniques (e.g., glazing, piping, chocolate work, sugar decorations).</li><li>Maintain cleanliness and hygiene within the pastry section, following HACCP and safety protocols.</li><li>Coordinate with the Executive Chef/Sous Chef to plan menus, seasonal offerings, and special event desserts.</li><li>Train and guide junior staff and commis pastry chefs.</li><li>Ensure timely production during service hours and special events.</li><li>Conduct quality checks on all products before service.</li></ul>Skills &amp; Qualifications:<ul><li>Proven experience as a Pastry Chef, Western Dessert Chef, or similar role.</li><li>Strong knowledge of Western pastry techniques: baking, chocolate work, doughs, creams, glazes, and plating.</li><li>Creativity and an eye for detail in dessert design and presentation.</li><li>Knowledge of global Western dessert trends and modern pastry styles.</li><li>Ability to follow recipes accurately and maintain consistency.</li><li>Excellent time-management and organizational skills.</li><li>Ability to work under pressure during peak hours.</li><li>Culinary or pastry degree/certification (preferred).</li><li>Knowledge of food safety standards and HACCP.</li></ul>Job Type: Full-timePay: AED2,500.00 - AED3,500.00 per month

Western Dessert Chef

Noir KSA

&lt;&lt;&lt;PLEASE DO NOT APPLY IF YOUR ARE NOT CURRENTLY IN SAUDI ARABIA&gt;&gt;Job Title: Pastry and Bakery Chef de PartiePlace of Work: Laysen Valley, Umm Al Hamam, RiyadhStarting salary: SAR 2,500 to SAR 3,500 PLUS shared accommodation, transportation, and duty mealDeployment / Start Date: ImmediatelyCompany Profile: We are a multi-award-winning, high-end cafe renowned for its exceptional coffee, exquisite pastries, and unparalleled service. We are dedicated to providing our discerning clientele with a truly luxurious and memorable cafe experience. Our commitment to quality and innovation has earned us numerous accolades and a loyal following.Job Summary: The Pastry and Bakery Chef de Partie is responsible for preparing, producing, and presenting high-quality pastries, desserts, and baked goods according to the caf&eacute;&rsquo;s recipes and standards. The role ensures consistency, creativity, and precision in all pastry and bakery items, while maintaining hygiene and safety standards in the kitchen.This position plays a vital role in the reputation of the caf&eacute;&rsquo;s pastry section, contributing to menu innovation and guest satisfaction.Duites and Responsibilities:Production &amp; Preparation<ul><li>Prepare and bake a wide range of pastries, desserts, cakes, breads, and viennoiseries according to recipes and plating standards.</li></ul>Quality &amp; Consistency<ul><li>Maintain consistent presentation, flavor, and portioning for all pastry and bakery items.</li><li>Monitor baking times, oven temperatures, and ingredient freshness.</li><li>Check daily quality of raw materials and report any issues to superiors.</li><li>Adjust and improve recipes when necessary for better performance or cost control.</li></ul>Hygiene &amp; Safety<ul><li>Follow food safety, sanitation, and hygiene procedures at all times (HACCP standards).</li><li>Ensure all equipment and utensils are properly cleaned, maintained, and stored.</li><li>Label, date, and store all ingredients and finished products correctly.</li><li>Maintain cleanliness and organization of the pastry section during and after operations.</li></ul>Teamwork &amp; Supervision<ul><li>Supervise and guide Commis Pastry and Bakers in daily operations.</li><li>Coordinate with the kitchen and service teams to ensure smooth and timely delivery.</li><li>Support team training, motivating junior staff to achieve high standards.</li><li>Report equipment malfunctions or shortages to the Pastry Sous Chef.</li></ul>Inventory &amp; Cost Control<ul><li>Monitor stock levels and communicate daily requisitions to the Pastry Sous Chef.</li><li>Ensure proper rotation of ingredients (FIFO system).</li><li>Assist in monthly inventory counts and cost control initiatives.</li></ul>Creativity &amp; Presentation<ul><li>Suggest new dessert ideas, garnish techniques, and modern plating concepts.</li><li>Support seasonal or special-event pastry and bakery menus.</li><li>Maintain aesthetic presentation that aligns with the caf&eacute;&rsquo;s luxury branding.</li><li>Ensure all baked goods meet the caf&eacute;&rsquo;s visual and taste quality standards.</li><li>Control ingredient usage, minimize waste, and manage portion control.</li><li>Assist in menu development and testing new recipes under the supervision of the Pastry Chef.</li><li>Ensure all mise en place is completed before service.</li></ul>Education &amp; Experience<ul><li>Diploma or certificate in Pastry &amp; Bakery, Culinary Arts, or equivalent is preferred but not required</li><li>Minimum 2 years of experience in pastry and bakery production, preferably in a fine dining restaurant or luxury caf&eacute;.</li><li>Proven skill in both classic and modern pastry techniques (choux, tarts, mousses, breads, laminated doughs, etc.).</li></ul>Skills &amp; Competencies<ul><li>Strong technical knowledge of pastry production and bakery methods.</li><li>Creative flair with attention to detail and presentation.</li><li>Excellent time management and ability to handle multiple tasks.</li><li>Knowledge of HACCP, food handling, and hygiene regulations.</li><li>Good communication and teamwork skills.</li><li>Ability to work under pressure while maintaining quality.</li></ul>Job Types: Full-time, PermanentPay: &#65020;2,500.00 - &#65020;3,500.00 per monthApplication Question(s):<ul><li>How many years of experience in doing pastry and bakery do you have?</li><li>In which country are you currently located?</li><li>Which country passport do you have?</li><li>What is your age right now?</li><li>What is your height?</li><li>Have your read and confirm the job description and salary details that we mentioned for this role? Yes or No?</li><li>If you are selected for this position, after how many days can you join our company?</li></ul>

Pastry and Bakery Chef de Partie (For a Luxury Cafe)

Trendfull Cafes & Restaurants

The (DCDP) plays a vital role in supporting the kitchen operations by preparing, cooking, and presenting high-quality dishes in accordance with the restaurant&rsquo;s standards. The role demands a balance of creativity, consistency, and technical culinary skill. Whether in a fine dining restaurant, pastry and dessert kitchen, or specialty coffee shop, the DCDP ensures food excellence, hygiene compliance, and smooth coordination within the culinary team.Key Responsibilities:1. General Responsibilities (Applicable to All Outlets):<ul><li>Prepare and present dishes according to standard recipes and plating guides.</li><li>Assist the Chef de Partie in managing the assigned kitchen section efficiently.</li><li>Ensure mise en place is complete before each service period.</li><li>Maintain high standards of food quality, presentation, and portion control.</li><li>Monitor and minimize food wastage through proper storage and rotation (FIFO).</li><li>Ensure all food safety, hygiene, and sanitation procedures are strictly followed.</li><li>Report equipment faults or maintenance issues promptly.</li><li>Support colleagues and maintain a positive, team-oriented work environment.</li><li>Participate in menu development and tasting sessions when required.</li><li>Adhere to all health &amp; safety and HACCP guidelines.</li></ul>2. Fine Dining Responsibilities:<ul><li>Execute dishes with precision, focusing on presentation, texture, and flavor balance.</li><li>Follow and uphold fine dining service timings and plating standards.</li><li>Assist in the preparation of tasting menus and seasonal specials.</li><li>Collaborate closely with the Chef de Partie and Sous Chef to maintain consistency and innovation.</li><li>Manage premium ingredients carefully, ensuring zero compromise on quality.</li></ul>3. Pastry &amp; Bakery Responsibilities:<ul><li>Prepare and bake pastries, desserts, breads, and cakes as per recipes and production plans.</li><li>Decorate and finish desserts with creativity and precision.</li><li>Ensure correct temperature control during baking and storage.</li><li>Assist in developing new dessert concepts and seasonal menus.</li><li>Maintain accurate records of ingredient usage and production quantities.</li></ul>4. Coffee Shop Responsibilities:<ul><li>Prepare light meals, sandwiches, breakfast items, and baked goods efficiently.</li><li>Support barista operations by coordinating food orders and service.</li><li>Maintain display counters and ensure food is fresh and attractively presented.</li><li>Manage daily production lists and restocking for busy service periods.</li><li>Contribute ideas for new items suitable for the caf&eacute; menu.</li></ul>Skills &amp; Competencies:<ul><li>MUST be located in Bahrain</li><li>Strong knowledge of culinary techniques and kitchen operations.</li><li>Excellent understanding of food hygiene and safety standards (HACCP).</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Creativity and passion for food presentation and innovation.</li><li>Good communication and teamwork skills.</li><li>Time management and attention to detail.</li><li>Flexibility to work different shifts, weekends, and holidays.</li><li>For pastry: knowledge of dough handling, chocolate work, sugar art, or pastry decoration.</li><li>For fine dining: refined plating, portion control, and understanding of luxury ingredients.</li><li>For coffee shops: quick service, efficiency, and familiarity with casual dining menus.</li></ul>Qualifications &amp; Experience:<ul><li>Diploma or Certificate in Culinary Arts or related field.</li><li>Minimum 2&ndash;3 years of experience in a similar role within a hotel, fine dining, pastry kitchen, or caf&eacute;.</li><li>Previous experience with international cuisine or specialty pastry is an advantage.</li><li>Food handler&rsquo;s certificate or equivalent required.</li></ul>Job Type: Full-timePay: BD300.000 - BD400.000 per monthApplication Question(s):<ul><li>Are you Located in Bahrain?</li><li>How many years of experience in fine dining?</li></ul>

Demi/deputy Chef de Partie (DCDP)- Local Hire Only

Search 595+ Pastry sous chef jobs near you this November. New roles added regularly across leading industries. Apply today.