Pastry Sous Chef

Pastry Sous Chef

Responsibilities:

- Supervises all food preparation and presentation, production of the most creative pastries and deserts to ensure quality and restaurant standards
- Works with head chef to maintain kitchen organization, staff ability, and training opportunities
- Assists with menu planning, inventory, and management of supplies.
- Maintain order and discipline in the kitchen during working hours
- Up-to-date with culinary/pastry trends and optimized kitchen processes
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Supervise, plan, organize, direct,





and participate in the centralized production of highly specialized bakery and pastry menu items
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking/baking stations stocked, especially before and during prime operation hours
- Ensuring proper food temperatures when cooking and proper storage afterward
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Good understanding of useful computer programs (MS Office, menu engineering restaurant management software, POS)
- Move from one branch to another (Dubai and Abu Dhabi)

**Requirements**:

- Degree in Culinary science or related certificate
- Proven experience as Pastry/Sous Chef - International Cuisine
- 3 years+ experience with the same position for kitchen operation including specialty cake decorating and pastry production, food service management, and inventory control.






- Must have PIC or advance level food and hygiene level certificate.
- Knowledge in Microsoft Office and Restaurant Management Software

Ability to commute/relocate:

- Dubai: Reliably commute or planning to relocate before starting work (required)