Job Description

Job description:

At Ajman Hotel managed by Blazon Hotels, we focus on attracting and retaining people with a strong sense of leadership and passion. We are dedicated to creating a culture where our colleagues are motivated and challenged to invest their creativity. Our people are what distinguish us, and we always provide opportunities to help them further develop their skills, their goals, and their long-term career success.

The Pastry Chef is required to assist in overseeing the daily operations of the pastry kitchen, ensuring the preparation and presentation of high-quality desserts, baked goods, and confectionery items. The role supports the Sous Chef and Executive Pastry Chef in maintaining consistent product standards, managing production schedules, and training team members. This position requires creativity, attention to detail, and strong organizational skills to deliver exceptional pastry offerings while maintaining cost control, hygiene, and safety standards.

Position: Junior Sous Chef - Pastry

Location: Ajman

KEY RESPONSIBILITIES:

Supervise and coordinate daily pastry and bakery production, ensuring efficiency and consistent quality.

Prepare and oversee the creation of all desserts, breads, and specialty pastry items in line with hotel standards and recipes.

Maintain high standards of food hygiene, safety, and cleanliness across all pastry kitchen areas.

Assist the head baker with menu development, cost control, and inventory management.

Train, guide, and motivate pastry team members to maintain skill development and high performance.

Inspect storage areas and production stations to ensure freshness, proper labelling, and minimal wastage.

Ensure all pastry equipment, tools, and machinery are properly cleaned, maintained, and in safe working condition.

Support coordination for banquets, functions, and special events requiring pastry and dessert production.

Uphold creativity and innovation in pastry presentation while maintaining consistency and portion control.

Communicate effectively with other Main kitchen and service teams to ensure smooth operation and timely service.

Maintain high standards of hygiene, sanitation, and food safety across all pastry areas.

Main Responsibilities - Junior Sous Chef (Pastry)

Oversee Daily Pastry Operations

o Supervise the preparation and production of all pastries, desserts, and bakery items to ensure consistency and high quality.

Maintain Quality and Standards

o Ensure all products meet established recipes, presentation, and portion standards set by the Executive Pastry Chef.

Uphold Hygiene and Safety

o Enforce strict food hygiene, sanitation, and safety standards in all pastry kitchen areas.

Team Leadership and Training

o Lead, train, and motivate pastry team members to perform efficiently and maintain professional standards.

Cost and Inventory Management

o Assist in controlling food costs, minimizing wastage, and ensuring accurate stock management and ordering.

Creativity and Menu Support

o Contribute ideas for new pastries, desserts, and seasonal menu items that align with brand and guest expectations.

Equipment and Maintenance Oversight

o Ensure all pastry tools and equipment are clean, well-maintained, and in proper working condition.

Benefits: Employment Visa, Service Charge, Flight Ticket, Insurance, Accommodation, and Free Duty Meals and Transportation.

Job Type: Full-time