Job Description

The Sous Pastry serves as the primary support to the Head Pastry Chef, ensuring seamless daily operations and maintaining the highest standards of pastry production. This role is responsible for supervising pastry teams, executing production schedules, and stepping in as acting department head when required. The position demands exceptional technical skills, strong leadership capabilities, and the ability to maintain consistency across all pastry operations while supporting innovation and quality excellence.

KEY ROLES & RESPONSIBILITIES

Oversee daily pastry production operations, ensuring consistency, quality, and timely dispatch to outlets while adhering to established recipes, portion controls, and presentation standards Create and manage mise en place lists, assign production tasks to team members, and provide hands-on support when needed Monitor batch production to meet forecasted demand while minimizing wastage and maintaining daily food watch checklists Monitor product quality throughout all production stages, implementing corrective measures when necessary Coordinate with the Head Pastry Chef on production planning, scheduling, and workflow optimization Execute signature pastries and seasonal collections with precision and consistency Maintain detailed production records and recipe documentation Supervise 1 CDP and 7 commis across night and morning shifts, mentoring them in technical skills and professional development Conduct training sessions on new recipes, techniques, and safety protocols Provide on-the-job training for new desserts, including recipe preparation, baking, glazing, and storage procedures Conduct regular team briefings to communicate production plans, menu changes, and operational updates as and when required Foster a collaborative team environment that encourages creativity while maintaining operational discipline Monitor stock levels daily to ensure par levels are maintained and accuracy in orders to always ensure minimum par stock levels Raise Pastry Purchase Orders weekly (2-3 times per week) and track purchases Receive and check deliveries, record in receiving logs, and update the Supy system Conduct monthly inventory checks with the team Identify and record wastage, investigate recurring issues, and propose solutions Manage inventory levels, ingredient preparation, and production scheduling Implement and monitor HACCP protocols, food safety standards, and hygiene regulations Train staff on hygiene procedures including fruit washing, hand washing, and sanitization protocols Ensure that temperature logs for chillers, freezers, and displays are maintained daily Schedule and oversee deep cleaning twice a month for both shifts Assist in recipe development and testing, providing technical input and refinements Work with the Executive Chef on new recipe trials and documentation Coordinate equipment maintenance and ensure optimal functionality of pastry tools and machinery Maintain an updated equipment list (crates, induction tables, freezers, trolleys, tray racks, containers, temperature probes, wire racks) Report maintenance issues and coordinate repairs or replacements Ensure all tools and equipment are cleaned, stored, and used correctly Ensure accurate labelling of all outgoing items according to our standards Liaise with Bakery, Culinary, and Operations teams to ensure seamless service delivery Communicate production status and potential issues to relevant departments Maintain production logs, cost tracking, and waste management records Assist in staff scheduling, performance evaluations, and recruitment processes Support budget management and cost optimization initiatives
PERSONAL ATTRIBUTES

Exceptional leadership and mentoring abilities with proven team development skills Strong technical expertise in classical and modern pastry techniques Detail-oriented with focus on consistency, quality assurance, and presentation standards Excellent organizational and time management skills for high-volume production environments Professional demeanour with strong communication and interpersonal abilities Creative mindset balanced with operational discipline and efficiency Results-driven with focus on quality standards and production targets Collaborative approach that builds strong relationships across departments Adaptable and flexible in responding to varying production demands and challenges Reliable and accountable with strong work ethic and commitment to excellence Problem-solving capabilities with ability to implement corrective measures quickly Commitment to maintaining highest standards of hygiene and food safety
QUALIFICATIONS & EXPERIENCE

Minimum 4+ years of professional pastry experience in luxury high volume hotels, high-end patisseries, or central kitchen operations At least 2 years in a supervisory or CDP pastry role with demonstrated leadership responsibilities Culinary Arts, Hospitality Management, degree or diploma Advanced proficiency in classical and modern pastry techniques and methodologies Formal culinary education or equivalent professional training in pastry arts Comprehensive understanding of HACCP protocols and food safety regulations in the UAE. PIC Certification preferred. Knowledge of inventory management systems and basic cost control principles Proficiency in Microsoft Excel and inventory management software Ability to interpret production data and implement process improvements Experience in recipe development, costing, and documentation procedures Strong understanding of equipment maintenance and operational efficiency Ability to work flexible hours including early mornings, nights, weekends, and holidays as required Commitment to maintaining the highest standards of personal hygiene and professional appearance
Job Type: Full-time

Pay: AED6,000.00 - AED8,000.00 per month

Experience:

high-volume production environment: 4 years (Required) * Pastry supervisor role: 2 years (Required)