583 Pastry Sous Chef jobs in the United Arab Emirates

This role is ideal for someone with strong technical ability, a passion for dessert innovation, and experience managing operations in a high-paced pastry environment.

1. Assist the Pastry Chef in overseeing daily pastry production and staff supervision.
2. Prepare and decorate desserts, cakes, and pastries to the highest standards.
3. Help develop and test new recipes and seasonal items.
4. Manage mise en place, stock rotation, and inventory planning.
5. Enforce hygiene, safety, and HACCP protocols at all times.
6. Train and guide junior pastry staff and commis to ensure consistency.
7. Maintain high standards of cleanliness, organization, and efficiency.
8. Take charge of the pastry section in the absence of the Pastry Chef.

• Minimum 4-5 years of pastry kitchen experience , including at least 1-2 years in a supervisory role.
• Diploma/Bachelor's Degree in Pastry Arts , Hospitality , or a related field.
• HACCP Certified with a solid understanding of food safety regulations.
• Expertise in baking techniques, chocolate work, and plated dessert presentation.
• Strong leadership, communication, and multitasking skills.
• Creative, organized, and detail-oriented.
• Ability to perform under pressure and meet production deadlines.

To view other vacancies, please check our website () and follow us on social media: LinkedIn, Facebook, Twitter, Instagram.

Disclaimer: Black Pearl will never ask for money or any form of payment to process or consider your application. If you receive such a request, please contact our office or visit our website to verify.

Experience: Hotel or Bakery background required

About the Role:

We’re looking for a skilled Pastry Sous Chef to join our culinary team. The ideal candidate has strong technical expertise in pastry and bakery production, creativity in menu development, and the ability to lead and mentor a team while maintaining high standards of quality and presentation.

Key Responsibilities:

• Assist the Head Pastry Chef in daily operations, including production planning and team supervision.
• Develop, test, and refine pastry and bakery recipes.
• Ensure consistency and quality in all desserts, bread, and baked goods.
• Maintain kitchen hygiene, food safety, and sanitation standards.
• Train and guide junior pastry staff.
• Support seasonal menu changes and special event requirements.

Requirements:

• Proven experience as a Pastry Sous Chef or senior pastry role in a hotel or bakery.
• Strong knowledge of classic and modern pastry techniques.
• Creativity in plating and dessert presentation.
• Excellent time management and leadership skills.
• Understanding of food safety and HACCP principles.
• Ability to work under pressure and meet deadlines.

What We Offer:

• Competitive salary and benefits.
• Opportunity to work in a creative and professional environment.
• Career growth and development programs.

How to Apply:

Send your CV and portfolio (if available) to the subject line Pastry Sous Chef Application.

• Seniority levelMid-Senior level

• Employment typeFull-time

• Job functionManagement and Manufacturing
• IndustriesFood Production

Referrals increase your chances of interviewing at Skinny Genie Gluten Free by 2x

Get notified about new Pastry Cook jobs in Dubai, Dubai, United Arab Emirates.

Dubai, Dubai, United Arab Emirates 19 hours ago

Dubai, Dubai, United Arab Emirates 19 hours ago

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.

This role is ideal for someone with strong technical ability, a passion for dessert innovation, and experience managing operations in a high-paced pastry environment.

• Assist the Pastry Chef in overseeing daily pastry production and staff supervision.
• Prepare and decorate desserts, cakes, and pastries to the highest standards.
• Help develop and test new recipes and seasonal items.
• Manage mise en place, stock rotation, and inventory planning.
• Enforce hygiene, safety, and HACCP protocols at all times.
• Train and guide junior pastry staff and commis to ensure consistency.
• Maintain high standards of cleanliness, organization, and efficiency.
• Take charge of the pastry section in the absence of the Pastry Chef.

• Minimum 4-5 years of pastry kitchen experience, including at least 1-2 years in a supervisory role.
• Diploma/Bachelor's Degree in Pastry Arts, Hospitality, or a related field.
• HACCP Certified with a solid understanding of food safety regulations.
• Expertise in baking techniques, chocolate work, and plated dessert presentation.
• Strong leadership, communication, and multitasking skills.
• Creative, organized, and detail-oriented.
• Ability to perform under pressure and meet production deadlines.

To view other vacancies, please check our website () and follow us on social media: LinkedIn, Facebook, Twitter, Instagram.

Disclaimer: Black Pearl will never ask for money or any form of payment to process or consider your application. If you receive such a request, please contact our office or visit our website to verify.

As a Zuma Pastry Junior Sous Chef, you'll be at the heart of our guest experience. You'll create memorable moments, embody our vibrant restaurant energy, and play a crucial role in maintaining the high standards that define the Zuma experience. Zuma is a contemporary Japanese restaurant collection inspired by the dynamic Izakaya dining style. Our global collection includes four locations across the Middle East: Dubai, Abu Dhabi, Doha and Riyadh. Our venues are icons in their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma is proud to be part of the Azumi collection.

Life at Zuma: At Zuma, we're more than a restaurant – we're a vibrant community fueled by the energy that flows from our Robata grills, guided by our core values:

• Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do
• Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
• Embrace the Energy - we bring passion and positivity to everything we do

Your key responsibilities will include:

• Support the smooth daily operations by preparing and maintaining mise en place to ensure consistent quality and service flow during the shift
• Work closely with the Pastry team to uphold Zuma's standards in taste, presentation, and consistency
• To consistently strive for quality of service and consistency in our experience to our guests
• Evaluate guest experiences, implement service improvements, and strive for consistency in delivering exceptional hospitality
• Support the execution of seasonal and signature pastry items by following established recipes and techniques

Our ideal candidate embodies our values and the following:

• A genuine love for culinary experiences & a passion for Japanese cuisine
• Proven experience as Pastry Junior Sous Chef or higher in a luxury high-volume restaurant
• A natural team player who is at home working in sync with a large team
• Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences

• World-Class training, designed to inspire and educate
• Global opportunities, experience hospitality around the globe with our five incredible brands
• Family meals are shared daily
• Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition
• Staff discount, enjoy exclusive discounts across the Azumi group, worldwide

We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.

Ready to create some magic? Join us and bring your talent to a team that's elevating contemporary dining on a global stage.

As a Zuma Pastry Junior Sous Chef, you'll be at the heart of our guest experience. You'll create memorable moments, embody our vibrant restaurant energy, and play a crucial role in maintaining the high standards that define the Zuma experience. Zuma is a contemporary Japanese restaurant collection inspired by the dynamic Izakaya dining style. Our global collection includes four locations across the Middle East: Dubai, Abu Dhabi, Doha and Riyadh. Our venues are icons in their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma is proud to be part of the Azumi collection.

Life at Zuma: At Zuma, we're more than a restaurant – we're a vibrant community fueled by the energy that flows from our Robata grills, guided by our core values:

• Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do
• Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness
• Embrace the Energy - we bring passion and positivity to everything we do

Your key responsibilities will include:

• Support the smooth daily operations by preparing and maintaining mise en place to ensure consistent quality and service flow during the shift
• Work closely with the Pastry team to uphold Zuma’s standards in taste, presentation, and consistency
• To consistently strive for quality of service and consistency in our experience to our guests
• Evaluate guest experiences, implement service improvements, and strive for consistency in delivering exceptional hospitality
• Support the execution of seasonal and signature pastry items by following established recipes and techniques

Our ideal candidate embodies our values and the following:

• A genuine love for culinary experiences & a passion for Japanese cuisine
• Proven experience as Pastry Junior Sous Chef or higher in a luxury high-volume restaurant
• A natural team player who is at home working in sync with a large team
• Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences

• World-Class training, designed to inspire and educate
• Global opportunities, experience hospitality around the globe with our five incredible brands
• Family meals are shared daily
• Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition
• Staff discount, enjoy exclusive discounts across the Azumi group, worldwide!

We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know.

Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage.

Press Tab to Move to Skip to Content Link

At Atlantis, we exist to bring the extraordinary to every holiday and experience through connection, empowerment, precision, care and warmth. Inspired by the majesty and mystery of the ocean, Atlantis resorts are unique destinations full of life, wonder and surprise, where we seek to exceed our guests’ expectations at every possible turn.

Nestled between the calm turquoise waters of the Arabian Gulf and the majestic Dubai skyline, Atlantis, The Palm is the crown of the world-famous Palm island in Dubai. With a sense of exhilaration and discovery, we create unforgettable memories by providing guests the opportunity to discover an extraordinary world filled with thrilling adventures. Whether we are designing a couple’s retreat or serving the extraordinary in one of our award-winning celebrity chef restaurants, we approach everything with imagination to spark a sense of courage, inspiration and innovation. This is not simply our job, it’s our passion.

Do you have the attitude and passion for your craft? Do you like creativity and innovation? Are you able to multi-task and manage your time effectively? If you believe that you possess these skills - then Atlantis, The Palm would like to partner with you!

About the role

As a Sous Chef, Pastry – you will be assisting the Chef de Cuisine to lead, manage and organize all requirements to the highest standards in accordance with the standard operating procedures. You will ensure proper hygiene and sanitation in the areas under your jurisdiction, adequate stocks of working materials, inter–department coordination and training. You must ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to their highest level of service.

About You

The ideal candidate must have a Diploma in Culinary/Pastry or 5 years’ experience in a 5-star international chain whilst having 1-2 years’ experience in a similar position or above. We invite you to apply for this unique opportunity. Atlantis, The Palm offers an unbeatable opportunity to grow and develop in your career right in mix of a continuously developing city and diverse range of cultures.

Atlantis Dubai is an iconic entertainment destination comprised of two world-class resorts; Atlantis, The Palm and Atlantis, The Royal; offering an unbeatable opportunity for you to grow and develop in your career. Join a team that is adventurous, creative, warm-hearted and extroverted. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.

The Position

To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower thereby maximizing revenue and guest satisfaction. To coordinate and execute training of Kitchen staff and be able to motivate staff.

KEY ROLES & RESPONSIBILITIES

• To report for duty punctually wearing the correct uniform and name badges at all times
• To assist the Executive Chef in the supervision of all employees
• To attend daily meetings with the Executive Chef regarding daily operation.
• To hold a daily and monthly meeting with the kitchen staff and report to the Executive Chef.
• To establish culinary standards specific to the hotel which meet the needs of the target market.
• To develop menus and standard recipes that allows the restaurant to run at the budgeted food cost and test samples in conjunction with the Executive Chef.
• To write specific and accurate product specifications and standard recipes for use in the computer and by the Materials Manager.
• To use wherever possible locally and seasonally available products in menus and specials.
• To inspect daily all fresh food received to ensure the quality is maintained.
• To inspect daily all food stores and refrigerated areas and suggest where necessary correct storage methods to comply with Health & Safety regulations to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
• To check on a daily basis food preparation individual costs quality quantity inventories and portion control.
• In conjunction with the Executive Chef establish job methods and supervise on a regular basis and correct if necessary cooking standards to maintain a high quality of food and service on quality basis.
• During service periods to personally run the hot pass and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.
• To liase with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the kitchen such as machinery small Kitchen equipment floors and fridges to ensure a sufficient supply of crockery and cutlery for the service and the banqueting department.
• To plan rosters on a weekly basis and to review on a daily basis with the Executive Chef overtime rosters and holiday requirements and absenteeism.
• To report accidents and sickness in the log Book and to report any such incidents to the Executive Chef on a daily basis.
• To report any problems regarding failure of machinery and small equipment to the Executive Chef and to follow up and ensure the necessary work has been carried out.
• To instruct on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
• To ensure that the standards set by the Companys Policy and Procedures regarding personal hygiene are maintained by all Kitchen staff.
• To ensure that the daily logbook is utilized and complaints are immediately reported to the Executive Chef.
• To maintain a material checklist e.g. mise-en-place within own department for all sections.
• To check daily each section in own department to ensure work has been carried out in the proper manner.
• To check daily function sheets within Main Board.
• To pass all information to late shift
• To maintain all hotel records and forms as prescribed by local hotel management and policies.
• To follow operating standards on the use of the computer.
• To develop standard recipes which allow the kitchen department to operate at an acceptable food cost.
• To maximize employee productivity in order to minimize payroll costs.
• To monitor operating costs and take corrective action when necessary to reduce expenses.
• To identify market needs and trends in terms of food for both hotel guests and the local Market.
• To monitor and analyze the menus and product of competitive banqueting operations.
• To develop menus buffets (where applicable) and specials which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To assist the Executive Chef in interviewing and recruiting staff forthe kitchen.
• To plan and implement effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.
• To maximize employee productivity and morale and consistently maintain discipline following hotel guidelines and local legislation.
• To hold a regular training session and keep records about it.
• To instruct on the correct usage of Kitchen equipment and machinery and to check that is carried out in the correct manner by all Kitchen employees as set out by the Health & Safety regulations and correct the usage if necessary.
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Qualifications :

PERSONAL ATTRIBUTES

• Physically fit
• Oral and written fluency in English
• Knowledge of other languages and basic understanding of local language preferred
• Must have strong culinary experience (international preferred)
• Excellent leadership & supervisory skills with a hands-on approach
• Positive attitude and high energy level
• Motivator & self starter; displays initiative & creativity
• Team player and team builder
• Flexible & adaptable to different working locations
• Finance knowledge

QUALIFICATIONS & REQUIREMENTS:

• Reading writing and oral proficiency in the English language
• Second language preferred.
• High school graduate.
• Good leadership training motivation and communication skills.

EXPERIENCE

• 8 10 years experience in cooking and supervision.

Remote Work :

No

Employment Type :

Full-time