As a Sous Chef, you will be responsible for the following duties:

• Oversee day-to-day pastry operations, maintaining strong coordination and communication with the Executive Pastry Chef.
• Contribute to menu planning, seasonal updates, and the creation of new pastries, desserts, and amenities.
• Ensure all pastry items meet hotel standards through consistent quality checks, adherence to recipes, and proper presentation.
• Maintain strict hygiene, HACCP compliance, and effective management of production, storage, and ingredient rotation.
• Handle requisitions, organization of the kitchen, and preparation of a wide range of sweet items for outlets, banquets, and amenities.
• Train, mentor, schedule, and guide pastry team members to support high performance and smooth daily operations.

As a Sous Chef, we expect from you:

• 6-8 year pastry experience in a luxury hotel environment with strong technical skills across pastries, desserts, and amenities.
• Previous Middle East experience, demonstrating adaptability to regional preferences, pace, and operational standards.
• Proven creativity in menu development, seasonal updates, and high-end dessert presentation.
• Strong leadership abilities with experience training, motivating, and guiding a pastry team.
• Excellent organizational skills with a disciplined approach to quality control, recipe adherence, and kitchen hygiene/HACCP compliance.
• Clear communication skills and the ability to collaborate effectively with the Executive Pastry Chef and wider culinary team.