pastry sous chef

Bakerist Group

Position OverviewThe Pastry Sous Chef supports the Pastry Chef in managing the pastry section of the kitchen, ensuring high-quality preparation and presentation of desserts, pastries, and baked goods. They oversee daily operations, manage pastry staff, maintain hygiene standards, assist in developing new recipes and menus, and manage the logistics of dessert production and distribution across multiple locations.Key Responsibilities1. Operational Management<ul><li>Assist the brand chef in planning, organizing, and supervising all pastry operations.</li><li>Prepare and execute a variety of desserts, pastries, and baked goods according to recipes and standards.</li><li>Ensure the timely delivery of all pastry items during service.</li></ul>2. Logistics and Distribution Management<ul><li>Oversee the production and distribution of desserts across four restaurant locations.</li><li>Coordinate with restaurant managers to ensure timely delivery of pastries based on service schedules.</li><li>Maintain proper storage and transportation conditions to uphold quality and presentation.</li><li>Optimize delivery schedules and packaging to minimize waste and ensure efficiency.</li></ul>3. Staff Supervision<ul><li>Train, mentor, and supervise junior pastry chefs and kitchen staff.</li><li>Schedule pastry team shifts to ensure smooth workflow.</li><li>Monitor staff performance and provide feedback for improvement.</li></ul>4. Menu Development<ul><li>Ability to create and test new recipes.</li><li>Incorporate seasonal ingredients and innovative techniques in the menu.</li><li>Ensure consistency in taste, texture, and presentation of pastry items.</li></ul>5. Inventory and Cost Control<ul><li>Monitor inventory levels of pastry ingredients and supplies for all restaurant locations.</li><li>Place and manage orders to ensure availability while minimizing waste.</li><li>Maintain cost control measures to stay within budget, including production and logistics expenses.</li></ul>6. Quality Assurance<ul><li>Enforce quality standards for all pastry products, ensuring consistency across all locations.</li><li>Maintain hygiene, cleanliness, and safety standards in compliance with health regulations.</li><li>Inspect equipment and tools regularly to ensure proper functioning.</li></ul>7. Logistics Planning and Communication<ul><li>Work closely with restaurant managers to assess their pastry requirements and plan production schedules accordingly.</li><li>Develop efficient systems for packaging, labeling, and transporting desserts to ensure they arrive in perfect condition.</li><li>Track and manage the flow of goods between the pastry kitchen and the restaurants, ensuring seamless communication.</li></ul>8. Problem Solving<ul><li>Address and resolve any issues related to production, logistics, or delivery delays.</li><li>Manage unexpected challenges during service or logistics disruptions with professionalism and efficiency.</li></ul>Requirements<ul><li>Proven experience as a Pastry Sous Chef or in a similar role, preferably with multi-location logistics experience.</li><li>Expertise in pastry techniques, baking, dessert preparation, and transportation requirements.</li><li>Strong leadership and team management skills.</li><li>Ability to work in a high-pressure environment while maintaining attention to detail.</li><li>Creativity in menu development and presentation.</li><li>Excellent organizational and logistical planning skills.</li><li>Knowledge of food safety and hygiene regulations.</li><li>Culinary degree or equivalent certification preferred.</li></ul>Working Conditions<ul><li>Full-time position, including weekends and holidays.</li><li>Long hours on feet in a fast-paced kitchen environment.</li><li>Regular travel between restaurant locations for supervision and delivery coordination.</li><li>Interaction with staff, suppliers, and occasionally guests.</li></ul>This role is ideal for someone passionate about pastry arts, skilled in logistics management, and eager to take on the challenge of delivering high-quality desserts across multiple locations while ensuring consistency and efficiency.Job Type: Full-timeApplication Question(s):<ul><li>What is your Notice Period ?</li><li>What is your Expected Salary ?</li></ul>Education:<ul><li>Bachelor's (Preferred)</li></ul>Experience:<ul><li>Sous Chef: 4 years (Preferred)</li></ul>

Pastry Sous Chef

Esbe restaurants llc

We Are Hiring!!Walk-In InterviewsDay: MondayTimings: 11am-5pmInterview Address: Vego CafeShop # 02, Ground Floor, AI Raffa Building C, Kuwait St. Mankhool, Dubai, U.A.E.Contact: +971585985687Core Responsibilities&#9679; Lead and manage the entire pastry line production &amp; finishing&#9679; Execute desserts and cakes with precise taste, texture &amp; presentation&#9679; Develop new products and participate in dessert menu planning&#9679; Maintain recipe accuracy, costing sheets &amp; yield control&#9679; Ensure professional quality piping, glazing, molding &amp; finishing&#9679; Train staff on whipping, baking science, tempering &amp; finishing&#9679; Maintain accurate production for daily forecast &amp; order planning&#9679; Lead dough mixing, kneading, shaping, proofing &amp; baking processes&#9679; Inspect gluten development, elasticity, hydration &amp; fermentation&#9679; Supervise lamination (puff pastry, croissants, Danish dough)&#9679; Control uniformity in product weight, holes/crumb texture, crust colorQuality &amp; Safety Responsibilities&#9679; Perform tasting checks for sweetness, bake completion &amp; icing stability&#9679; Enforce HACCP, cross-contamination policies &amp; allergen handling&#9679; Ensure blast chilling &amp; cooling techniques are followed&#9679; Ensure proper documentation (expiry, labelling, temperature logs)&#9679; Manage temperature logs, fermentation logs &amp; humidity checks&#9679; Supervise oven calibration, steaming &amp; baking cycle optimization&#9679; Ensure maintenance of sheeters, deck ovens &amp; fermentation cabinetsInventory, Waste &amp; Equipment&#9679; Conduct ingredient request planning with FIFO controls&#9679; Maintain portion control of fillings, chocolate, dairy &amp; fruit pur&eacute;e&#9679; Optimize use of expensive materials (cream, chocolate, gold leaf)&#9679; Report machine maintenance needs (mixers, freezers, melters)&#9679; Innovate bakery items, seasonal breads, signature buns &amp; pastries&#9679; Maintain cost sheet for dough formulas &amp; lamination ratiosJob Type: Full-timePay: AED2,800.00 - AED3,200.00 per monthExperience:<ul><li>Baker: 7 years (Required)</li><li>Cake &amp; Pastry: 7 years (Required)</li></ul>

Baker & Pastry Sous Chef

Il Panino

<ul><li>Prepare and oversee production of breads, viennoiserie, cakes, plated desserts, chocolate work, and specialty pastry items.</li><li>Ensure all products meet established quality, presentation, and portion standards.</li><li>Assist with recipe development, seasonal menu creation, and special-event dessert planning.</li><li>Maintain consistency across all production shifts and outlets.</li><li>Supervise pastry cooks and bakers; delegate daily tasks and monitor productivity.</li><li>Train and mentor team members in pastry techniques, standards, safety, and sanitation.</li><li>Oversee smooth workflow and organization of the pastry kitchen.</li><li>Support a positive, collaborative, and disciplined work environment.</li><li>Monitor inventory, order supplies, and manage ingredient pars to reduce waste and ensure availability.</li><li>Support food cost control through portion management, recipe accuracy, and efficient production processes.</li><li>Assist with scheduling, labor management, and performance evaluations.</li><li>Ensure compliance with food safety regulations, HACCP standards, and kitchen hygiene procedures.</li><li>Work closely with the Executive Pastry Chef, Head Chef, banquet team, and F&amp;B outlets to meet production demands.</li><li>Participate in tastings, menu presentations, and special events.</li><li>Communicate effectively with front-of-house teams to ensure guest satisfaction.</li></ul>*Job Type: Full-timePay: RO500.000 - RO600.000 per month

Pastry & Bakery Sous Chef

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

Scorpios Mykonos

<div>Scorpios 


Scorpios is a growing hospitality brand that brings people together around music, food, and mindfulness &mdash; always within a stunning natural landscape. Taking inspiration from the culture and history of its location, each project is intended as a platform for local creatives to exhibit their talents as well as a hub for the global Scorpios community to gather. Since its opening as a beachside music venue on Mykonos in 2015, Scorpios has grown into a global lifestyle hospitality brand with expanded offerings. Scorpios is now looking to build a highly dedicated team to drive the brand to its highest potential. 


Job Description 


Scorpios Bodrum is seeking a Pastry A to collaborate with and support our Senior Pastry in achieving our pastry objectives. The ideal candidate will excel in teamwork, be adept at problem-solving, and show a strong commitment to continuous learning and professional development. 


Opportunities For All 


Scorpios was created to bring diverse communities of people together, and we take the same approach when building our teams. We thrive on differences and believe it is critical to our success as a global company. Scorpios is proud to be an equal opportunity workplace that seeks to recruit, develop, and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business. 


Responsibilities 


Quality and Execution Support: 

<ul>
<li>Assist in monitoring food and ingredient quality.</li>
<li>Assist in the preparation of a variety baked goods.</li>
<li>Follow instructions from the pastry chef, pastry sous chef.</li>
<li>Collaborate with the head or sous pastry chef in recipe execution.</li>
<li>Collaborate with Kitchen team as required.</li></ul> 


Operational Support: 

<ul>
<li>Help maintain safety and hygiene standards in the kitchen.</li>
<li>Assist in the cooking process, emphasizing speed and attention to detail.</li>
<li>Adhere to all company policies and procedures.</li></ul> 


 Requirements: 

<ul>
<li>Proven experience as a Pastry A for at least 3 years in high-end restaurants or comparable quality beach compounds.</li>
<li>Effective time management skills.</li>
<li>Degree in Bakery and Pastry Arts or Culinary Arts.</li>
<li>Ability to work well under pressure.</li>
<li>Strong multitasking abilities.</li></ul> 


Benefits 


Scorpios offers a competitive salary with career development opportunities, based on the candidate's qualifications and skills. By joining our team, you will have the opportunity to work in a stimulating and motivating environment which values and is committed towards its employees. 


Scorpios Bodrum offers a seasonal working contract from April to September.</div>

Pastry A

HJH Holding

Chef de Partie &ndash; Bakery Job CriteriaQualifications &amp; Experience<ul><li>Diploma or certification in Culinary Arts or Baking &amp; Pastry is preferred.</li><li>Minimum 2&ndash;3 years of experience in a bakery section within a hotel, restaurant, or catering environment.</li><li>Strong knowledge of baking techniques, dough preparation, pastries, breads, and desserts.</li><li>Experience working with commercial bakery equipment (mixers, ovens, proofers, etc.).</li></ul>Skills &amp; Competencies<ul><li>Excellent baking and pastry production skills with attention to detail.</li><li>Ability to follow recipes accurately and maintain consistency in quality.</li><li>Strong time management and organizational skills.</li><li>Ability to work in a fast-paced kitchen environment.</li><li>Knowledge of food safety, hygiene standards, and HACCP procedures.</li><li>Creativity in developing new bakery items and improving existing recipes.</li><li>Good communication skills and the ability to work well within a team.</li></ul>Key Responsibilities<ul><li>Prepare, bake, and finish a variety of bakery products such as bread, pastries, cakes, and desserts.</li><li>Ensure consistent quality, presentation, and portion control according to standards.</li><li>Support the Pastry Chef / Sous Chef in daily operations and production planning.</li><li>Monitor inventory, request stock as needed, and help maintain proper storage.</li><li>Maintain cleanliness and organization of the bakery section.</li><li>Train and guide Commis and other junior staff in bakery techniques and production.</li><li>Ensure compliance with food safety, cleanliness, and health regulations.</li><li>Assist in menu planning and development of new bakery items.</li></ul>Job Type: Full-timePay: Up to QAR3,500.00 per month

Chef de Partie- Bakery

Grams Restrand

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