indeed
Sous Chef - Pastry
Meem Advanced for Project Company
, KSA
Full Time
Mid
Onsite
Pastry ArtsBakingChocolate WorkSugar WorkMenu DevelopmentHACCP
Free
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About the Role
Meem Advanced for Project Company is seeking a Sous Chef – Pastry to assist in managing all pastry and bakery operations. The role involves supervising the pastry team, ensuring high-quality production, menu development, and maintaining food safety standards.
Key Skills for This Role
Pastry ArtsBakingChocolate WorkSugar WorkMenu DevelopmentHACCP
Responsibilities
- Supervise the daily operations of the Pastry Kitchen.
- Prepare and oversee the production of pastries, desserts, cakes, chocolates, breads, and other baked goods.
- Ensure all products are prepared according to approved recipes, quality standards, and presentation guidelines.
- Monitor consistency, taste, texture, and appearance of all pastry items.
- Ensure timely production and delivery of pastry items for restaurants, banquets, room service, and special events.
- Assist in managing and supervising Pastry Chefs, Chef de Parties, Demi Chef de Parties, Commis Chefs, and Kitchen Assistants.
- Delegate tasks and monitor performance to ensure operational efficiency.
- Provide coaching, training, and development opportunities for team members.
- Assist in creating and developing new dessert menus, seasonal offerings, and specialty items.
- Monitor inventory levels and requisition pastry ingredients and supplies as required.
- Ensure compliance with HACCP, food safety regulations, and sanitation standards.
- Assist in preparing production schedules and staffing plans.
Requirements
- Diploma or Certificate in Pastry Arts, Baking & Pastry, Culinary Arts, or a related field
- Minimum 4–6 years of pastry kitchen experience, including at least 2 years in a supervisory role
- Experience in luxury hotels, resorts, high end restaurants, bakeries, or large scale food production environments is preferred
- Strong knowledge of pastry, bakery, chocolate, sugar work, and dessert preparation techniques
- Knowledge of HACCP, food safety regulations, and kitchen hygiene standards
- Good English communication skills; additional languages are an advantage
- Strong leadership, organizational, and time management abilities
- Ability to work effectively under pressure and meet production deadlines
- Creative mindset with attention to detail and presentation excellence
- Flexible to work shifts, weekends, holidays, and peak operational periods
- For expatriate candidates, a valid transferable Iqama is preferred
Full Job Posting
Role Overview
- The Sous Chef – Pastry is responsible for assisting in the management of all pastry and bakery operations, ensuring the preparation and presentation of high quality pastries, desserts, cakes, breads, and baked products.
- The role supports the Executive Pastry Chef in supervising the pastry team, maintaining operational efficiency, controlling costs, and delivering exceptional culinary experiences.
Key Responsibilities
- Supervise the daily operations of the Pastry Kitchen.
- Prepare and oversee the production of pastries, desserts, cakes, chocolates, breads, and other baked goods.
- Ensure all products are prepared according to approved recipes, quality standards, and presentation guidelines.
- Monitor consistency, taste, texture, and appearance of all pastry items.
- Ensure timely production and delivery of pastry items for restaurants, banquets, room service, and special events.
- Assist in managing and supervising Pastry Chefs, Chef de Parties, Demi Chef de Parties, Commis Chefs, and Kitchen Assistants.
- Delegate tasks and monitor performance to ensure operational efficiency.
- Provide coaching, training, and development opportunities for team members.
- Assist in creating and developing new dessert menus, seasonal offerings, and specialty items.
- Monitor inventory levels and requisition pastry ingredients and supplies as required.
- Ensure compliance with HACCP, food safety regulations, and sanitation standards.
- Assist in preparing production schedules and staffing plans.
Qualifications & Requirements
- Diploma or Certificate in Pastry Arts, Baking & Pastry, Culinary Arts, or a related field.
- Minimum 4–6 years of pastry kitchen experience, including at least 2 years in a supervisory role.
- Experience in luxury hotels, resorts, high end restaurants, bakeries, or large scale food production environments is preferred.
- Strong knowledge of pastry, bakery, chocolate, sugar work, and dessert preparation techniques.
- Knowledge of HACCP, food safety regulations, and kitchen hygiene standards.
- Good English communication skills; additional languages are an advantage.
- Strong leadership, organizational, and time management abilities.
- Ability to work effectively under pressure and meet production deadlines.
- Creative mindset with attention to detail and presentation excellence.
- Flexible to work shifts, weekends, holidays, and peak operational periods.
- For expatriate candidates, a valid transferable Iqama is preferred.
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