Executive Sous Chef - Pastry

Position Title: Executive Sous Chef - Pastry Employment Type: Full Time Salary: depending on experience and qualifications plus monthly tips and incentives Job Location: Abu Dhabi, UAE About the Client: An international French luxury hospitality group renowned for its prestigious hotels, casinos, and exceptional dining experiences, with an expanding presence in the UAE. Job Description: • Oversee daily pastry and bakery operations, ensuring exceptional quality, consistency, presentation, and adherence to luxury hospitality standards. • Lead, train, and develop the pastry team in preparing cakes, desserts, and other pastry creations. • Collaborate with the Executive Chef on dessert menu development, innovative pastry concepts, food costing, inventory management, and waste control. • Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards while delivering outstanding guest experiences.. Qualifications: • Must hold a Diploma or professional qualification in Culinary Arts or a related field. • Minimum 5 years of relevant experience in a supervisory or senior leadership role, preferably in luxury hotels, fine dining, or internationally recognized hospitality establishments, with strong knowledge of international cuisine, modern culinary techniques, food safety, and kitchen management. • Solid understanding of food costing, budgeting, inventory management, and kitchen profitability, with flexibility to work shifts, weekends, and public holidays as required. How to Apply: Send your CV in word format to: CULINARYJOBS2020 AT GMAIL DOT COM and use “Executive Sous Chef - Pastry” as email subject Show more Show less

Must hold a Diploma or professional qualification in Culinary Arts or a related field. Minimum 5 years of relevant experience in a supervisory or senior leadership role, preferably in luxury hotels, fine dining, or internationally recognized hospitality establishments, with strong knowledge of international cuisine, modern culinary techniques, food safety, and kitchen management.

Oversee daily pastry and bakery operations, ensuring exceptional quality, consistency, presentation, and adherence to luxury hospitality standards. Lead, train, and develop the pastry team in preparing cakes, desserts, and other pastry creations. Collaborate with the Executive Chef on dessert menu development, innovative pastry concepts, food costing, inventory management, and waste control. Ensure strict compliance with food safety, hygiene, sanitation, and HACCP standards while delivering outstanding guest experiences.