597 Pastry Sous Chef jobs in the United Arab Emirates

Job Title: Pastry Sous Chef

Location: Dubai

Employment Type: Full-Time

Job Summary:

The Pastry Sous Chef will assist in overseeing all pastry and bakery operations, ensuring consistency, creativity, and excellence in every product. This role requires strong technical baking and pastry skills, leadership ability, and a passion for innovation.

Key Responsibilities:

• Assist in daily pastry production, menu planning, and recipe development.
• Supervise and train pastry team members to maintain high standards of quality and efficiency.
• Prepare and bake pastries, breads, desserts, and specialty items.
• Ensure all products are consistent in taste, presentation, and quality.
• Manage inventory, control costs, and ensure proper storage of ingredients.
• Maintain strict hygiene and food safety standards across the pastry section.
• Step in and lead the pastry team.
• Collaborate with kitchen and service teams to ensure smooth operations.

Requirements:

• Proven experience as a Pastry Sous Chef, Pastry CDP, or similar role in a bakery, café, or restaurant.
• Strong technical knowledge of baking, pastry, and dessert preparation.
• Creativity and attention to detail in presentation and flavors.
• Leadership skills with the ability to motivate and manage a pastry team.
• Culinary or pastry certification is a strong advantage.
• Ability to thrive in a fast-paced environment.

Job Types: Full-time, Contract

Contract length: 24 months

Job Title: Pastry Sous Chef

Company: Aiza Groups

Location: Dubai, UAE.

(Immediate Hire Only)

We are seeking a highly motivated and experienced PASTRY SOUS CHEF to join our team. As a Pastry Sous Chef, you will play a key role in assisting the Head Pastry Chef with daily kitchen operations, ensuring the highest standards of pastry preparation, presentation, and service.

Job Description:

As a Pastry Sous Chef, you will support the Head Pastry Chef in overseeing daily pastry operations. You will ensure consistency, quality, and creativity in all pastry and dessert offerings, while supervising the pastry team to achieve high standards.

Key Responsibilities:

• Assist the Head Pastry Chef in planning and executing dessert menus.
• Supervise and train pastry team members.
• Maintain high standards of food quality, presentation, and hygiene.
• Monitor inventory, ordering, and cost control.
• Ensure compliance with food safety and company policies.

Requirements:

• 3–4 years of professional pastry experience.
• Proven experience in a supervisory or sous chef role in pastry.
• Strong knowledge of pastry techniques, dessert trends, and presentation.
• Leadership skills with the ability to motivate and guide a team.
• Creativity, attention to detail, and passion for pastry.

Benefits:

• Competitive salary package.
• Career growth opportunities.
• Supportive and dynamic work environment.

Job Type: Full-time

Application Question(s):

Ready to join immediate

Experience: 2years

Language: English (Required)

Job Types: Full-time, Permanent

NEW ROLE: PASTRY SOUS CHEF – Jeddah, Saudi Arabia

We are seeking a talented Pastry Sous Chef to join the culinary teams of two restaurants within the same compound in Jeddah, Saudi Arabia.

What we offer:

• Competitive basic salary: 10,000 SAR (~$2,670)
• Accommodation
• Full standard benefits for the role

What we're looking for:

• Previous experience in Nikkei cuisine and/or Chinese cuisine
• Passion for creating high-quality desserts and pastries
• Team player with a hands-on approach in a fast-paced kitchen

If you're ready to take your culinary career to the next level and be part of an exciting team, send your CV to

NEW ROLE: PASTRY SOUS CHEF – Jeddah, Saudi Arabia

We are seeking a talented
Pastry Sous Chef
to join the culinary teams of two restaurants within the same compound in Jeddah, Saudi Arabia.

What we offer:

• Competitive basic salary: 10,000 SAR (~$2,670)
• Accommodation
• Full standard benefits for the role

What we're looking for:

• Previous experience in
  Nikkei cuisine
• Passion for creating high-quality desserts and pastries
• Team player with a hands-on approach in a fast-paced kitchen

If you're ready to take your culinary career to the next level and be part of an exciting team, send your CV to

.

The Arts Club Dubai is perfectly located in the heart of the DIFC, set over four floors and totaling 65,000 square feet, in the brand-new ICD Brookfield Place development designed by Foster + Partners. It is the first international outpost of the celebrated and historical private members' club, established in 1863 in Mayfair, London. The Club's membership is a growing community of like-minded, diverse and dynamic people, all hailing from different cultures and sectors, from the region and further afield.

A lifestyle for our members.

The Club provides its members with a home away from home: a sanctuary for those seeking comfort, hospitality and elegance, with a level of quality, service and attention to detail that will leave them wanting for nothing.

JOB DETAILS

As a member of the management team, the Sous Chef will assist the Head Chef in running the assigned kitchen as an independent profit center, in line with the outlet's operating concept and set performance standards, ensuring maximum member satisfaction and deputise in his / her absence. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet. In addition, the Sous Chef will be responsible for creating and maintaining a harmonious work environment for the entrusted team ensuring their growth and development.

WHAT WILL YOU DO

Your main duties and responsibilities are :

• Assist with the organising and coordinating of all pastry and dessert preparation and presentation, ensuring culinary standards and responsibilities are met by the Pastry team
• Help to achieve food cost targets and objectives as set down by the Head Pastry Chef
• Prepare a wide variety of products, such as cakes, cookies, pies, afternoon tea sweets, plated desserts and mignardises, etc., following traditional and modern recipes
• Able to develop, design, or create new ideas and items including non-gluten, while ensuring excellent quality throughout the dessert offerings
• Come up with new and exciting items to renew and refresh the restaurant menus, and enhance the experience of members and guests
• Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget
• Assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the Pastry section
• Prepare duty rotas for colleagues to ensure adequate cover at all times, assist with vacation planning considering the seasonality of the business and keeping overtime to a minimum and within agreed limits
• Support with regular demonstrations of existing or new dishes and make sure a record is kept of such demonstrations
• Manage the Pastry Department in the Absence of the Head Chef

WHAT WE ARE LOOKING FOR

The successful candidate will have the following experience and skills :

• Minimum 2 years' experience in same role in luxury hotels or high-end reputable restaurant
• Internationally recognised professional certification
• Good working level of English, written and spoken
• Have strong organisational and time management skills with a high degree of flexibility
• Excellent team management skills with strong problem-solving abilities
• Demonstrate integrity in all dealings and maintain high level of confidentiality
• Be a self-motivator and someone who is ready to challenge in the interest of continuous improvement
• Ability to work long shifts and stand for extended periods of time

THE BENEFITS

The Arts Club Dubai is offering a competitive and attractive remuneration and benefits package

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.
• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
• Develops designs or creates new menus and recipes based on standards or artistic contributions.
• Demonstrates knowledge of high quality food products presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Knows and implements brands Safety Standards.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies standards and procedures.
• Maintains purchasing receiving and food storage standards.
• Operates and maintains all department equipment and reports malfunctions.
• Supports procedures for food & beverage portion and waste controls.
• Develop and implement environmentally friendly processes and procedures for food preparation energy use and waste management in the restaurant.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Assists in determining how food should be presented and creates decorative food displays.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Supervises and manages employees. Manages all daytoday operations. Understands employee positions well enough to perform duties in employees absence.
• Encourages and builds mutual trust respect and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures and maintains the productivity level of employees.
• Ensures that menu items are prepared and presented according to use record standards.
• Establishes and maintains open collaborative relationships with employees and ensures employees do the same within the team.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Achieves and exceeds goals including performance goals budget goals team goals etc.
• Develops specific goals and plans to prioritize organize and accomplish your work.
• Comprehends budgets operating statements and payroll progress reports as needed to assist in the financial management of department.
• Schedules employees to business demands and tracks employee time and attendance.
• Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
• Reviews staffing levels to ensure that guest service operational and financial objectives are met.

• Provides services that are above and beyond for customer satisfaction and retention.
• Manages daytoday operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs providing guidance feedback and individual coaching when needed.
• Sets a positive example for guest relations.
• Handles guest problems and complaints.
• Strives to improve service performance.
• Helps employees receive ongoing training to understand guest expectations.

• Identifies the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Identifies the educational needs of others developing formal educational or training programs or classes and teaching or instructing others.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
• Participates in the employee performance appraisal process providing feedback as needed.
• Solicits employee feedback utilizes an open door policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Participates in training the Restaurant and Catering staff on menu items including ingredients preparation methods and unique tastes.

• Provides information to supervisors coworkers and subordinates by telephone in written form email or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.

Leadership

• Adaptability Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.

Communication

• Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and nonverbal behavior; and models active listening to ensure understanding.

Problem Solving and Decision Making

• Models and coaches others on breaking complex issues into manageable parts identifying and evaluating alternatives and their implications before making decisions and involving and gaining agreement from others when making key decisions.

Professional Demeanor

• Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates focuses and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
• Planning and Organizing Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

• Coworker Relationships Interacts with others in a way that builds openness trust and confidence in the pursuit of organizational goals and lasting relationships.
• Customer Relationships Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.
• Global Mindset Supports employees and business partners with diverse styles abilities motivations and/or cultural perspectives; utilizes differences to drive innovation engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
Generating Talent and Organizational Capability
• Organizational Capability Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Talent Management Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise
• Applied Learning Seeks and makes the most of learning opportunities to improve performance of self and/or others.
• Business Acumen Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team business and administrative challenges.
• Technical Acumen Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach functionspecific work challenges
• Basic Cookery Knowledge of procedures and techniques for mixing thawing baking and cooking measurement tools recipe execution (expanding and condensing as necessary) and methods for innovative preparation and presentation.
• Food Production and Presentation Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption including storage/handling techniques and sanitation standards.
• Cooking Ability to prepare and present meals utilizing culinary principles standards techniques and equipment (e.g. grilling sauting broiling baking using decorative food displays following recipes).
• Food Storage and Rotation Knowledge of procedures and temperatures for storing and rotating food stock in coolers refrigerators freezers dry storage etc. to maintain freshness (First In First Out). This includes preparing labeling dating rotating and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
• Food Handling Knowledge of basic food handling policies and procedures as well as the procedures for assisting cooks in serving or preparing food.
• Kitchen Maintenance Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
• Kitchen Tools and Equipment The ability to use and store kitchen tools (e.g. cutting tools knives tongs slicers spatulas) and ability to use kitchen equipment (e.g. grills ovens steam tables deep fryers kettles) properly and safely.
• Cleaning the Kitchen The ability to properly and safely clean and maintain kitchen floors walls and ceilings including meal wall guards overhead fans and hoods and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
• Purchasing and Materials Management Knowledge of practices and procedures needed to maintain material equipment and supplies; including vendor identification and contract negotiation supply requisition and purchasing and inventory control.
• Basic Competencies Fundamental competencies required for accomplishing basic work activities.
• Basic Computer Skills Uses basic computer hardware and software (e.g. personal computers word processing software Internet browsers etc.).
• Mathematical Reasoning Demonstrates ability to add subtract multiply or divide quickly correctly and in a way that allows one to solve workrelated issues.
• Oral Comprehension Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
• Reading Comprehension Demonstrates understanding of written sentences and paragraphs in workrelated documents.
• Writing Communicates effectively in writing as appropriate for the needs of the audience.
PREFERRED QUALIFICATION

Education: Technical Trade or Vocational School Degree.

Related Work Experience: At least 3 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: None

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to nondiscrimination on any protected basis including disability veteran status or other basis protected by applicable law.


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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 level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Food Production

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