Senior Sous Chef Pastry

The Senior Sous Chef Pastry is responsible for the preparation of bakery and vienoiserie products, supervising and teaching junior members of the bakery team, as well as assisting in the management of kitchen operations. This includes menu planning and pricing, organizing special events, developing new pastries/breads, and enhancing food quality standards.

Key Responsibilities:

Operational Activities

• Prepare and organize the production of food according to the restaurant’s menu guidelines and high-quality standards.
• Support the Head Chef and Executive Chef in the planning of menus and menu changes.
• Ensure that menu food costs meet agreed upon targets.
• Arrange for the ordering, receiving, and storage of food.
• Ensure that deliveries of supplies are received and accounted for in accordance with operational policies and procedures.
• Organize and implement safe work practices.
• Organize and control the safety and cleanliness of kitchen and food storage areas, implementing regular cleaning and waste disposal.
• Maintain kitchen equipment to a high standard, obtaining technical support (as per operational procedures) to fix any equipment malfunctions in a timely manner.
• Undertake regular stock takes of kitchen stores.
• Support the Head Chef and Executive Chef in all aspects of the kitchen operation.
• Shall be prepared to take full control of the kitchen operation when the Head Chef (or Assistant Head Chef) is absent from the kitchen.
• Support the front-of-house management in the operational management of the dining room.

Food and Beverage Safety

• Ensure that kitchen operations fully comply with food safety, hygiene, and handling practices and that all kitchen staff members strictly adhere to HACCP guidelines.
• Train kitchen staff to fully understand and practice all HACCP requirements.
• Work with the Hygiene & Compliance Officer to constantly improve HACCP standards and immediately fix any identified shortfalls.

Staff Management

• Supervise members of the Kitchen Team according to staffing guidelines.
• Contribute to and help to maintain a harmonious working environment within the kitchen.
• Organize staff duty rosters, including the planning of staff vacations and the maintaining of vacation and sick leave records, coordinating with the Chef-in-Charge as required.
• Deliver training of kitchen staff as per needs of individuals and team, coordinating with the Head Chef and/or Executive Chef as required.
• Ensure that there is clear communication between kitchen staff and between kitchen and floor staff.

Qualifications:

• High school diploma or a relevant degree
• A minimum of 5-7 years’ relevant experience in a similar role
• Well-developed computing skills, including the understanding of relevant IT products and software (Microsoft Word, Excel, PowerPoint, and ERP/Oracle)

Key Attributes:

• Knowledge of cooking techniques, team management, health and safety, and cost control

Job Types: Full-time, Permanent

Pay: QAR12,300.00 per month

Application Question(s):

• Please provide your email address and Mobile number to be considered for the role

Education:

• High school or equivalent (Preferred)

Experience:

• Hospitality: 6 years (Required)

Language:

• Arabic (Preferred)