Executive Sous Chef - Pastry

RTC1 Recruitment Services; Abu Dhabi; Presencial; AED 360 000 - 480 000; Tempo integral

Resumo da oferta

RTC1 Recruitment Services is sourcing an Executive Sous Chef - Pastry for a renowned international French luxury hospitality group in Abu Dhabi. The role oversees daily pastry and bakery operations, ensuring exceptional quality, presentation and adherence to luxury standards.

You will lead and develop the pastry team, collaborate on dessert menu development, and manage food costing, inventory and waste control while maintaining HACCP compliance and delivering outstanding guest experiences.

Qualificações

• Diploma or professional qualification in Culinary Arts or related field.
• Minimum 5 years of supervisory or senior leadership experience in luxury hospitality.
• Solid understanding of food costing, budgeting, inventory management and profitability.

Responsabilidades

• Oversee daily pastry and bakery operations, ensuring luxury standards, quality, presentation and consistency.
• Lead, train and develop the pastry team in cakes, desserts and pastry creations.
• Collaborate with Executive Chef on dessert menu development, innovative pastry concepts, food costing and inventory management.

Conhecimentos

Team leadership

Food safety

Kitchen management

Menu development

Formação académica

Diploma in Culinary Arts

Descrição da oferta de emprego

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.