Pastry Sous Chef

The Arts Club Dubai; Dubai; On-site; AED 120,000 - 180,000; Full time

Job summary

The Arts Club Dubai invites an experienced Sous Chef to join the management team and assist the Head Chef in running the pastry kitchen as an independent profit centre, upholding the outlet’s concept and high culinary standards.

You will lead the pastry team, develop and refresh dessert menus with gluten-free options, monitor ingredient costs, manage production schedules and rotations, and ensure cleanliness and safety across the pastry section.

Qualifications

• Minimum 2 years experience in the same role in luxury hotels or high-end reputable restaurant.
• Internationally recognised professional certification in pastry.
• Strong working level of English, written and spoken.
• Excellent time management and organisational skills.
• Demonstrate integrity and confidentiality in all dealings.
• Be a self-motivator and ready to challenge for continuous improvement.

Responsibilities

• Assist with pastry and dessert preparation and presentation to meet Culinary Standards and responsibilities of the Pastry team.
• Help to achieve food cost targets and objectives as set by Head Pastry Chef.
• Prepare a wide variety of products such as cakes, cookies, pies, desserts and mignardises following traditional and modern recipes.
• Develop designs or new ideas including gluten-free options while ensuring high quality.
• Monitor stocks for baking ingredients and place orders within budget.
• Prepare duty rotas for colleagues and assist with vacation planning while minimising overtime.
• Support with regular demonstrations of existing or new dishes and keep records.
• Manage the Pastry Department in the absence of the Head Chef.

Skills

Pastry expertise

Team management

Cost control

English fluency

Organizational skills

Flexible

Education

Professional pastry certification

Job description

As a member of the management team Sous Chef will assist the Head Chef in running the assigned kitchen as an independent profit centre 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 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 teamHelp to achieve food cost targets and objectives as set down by the Head Pastry ChefPrepare a wide variety of products such as cakes cookies pies afternoon tea sweets plated desserts and mignardises etc following traditional and modern recipesAble to develop designs or creates new ideas and items including non-gluten while ensuring excellent quality throughout the dessert offeringsCome up with new and exciting items to renew and refresh the restaurant menus and enhance the experience of members and guestsMonitor stocks for baking ingredients such as flour sugar etc and make appropriate orders within budgetAssist 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 sectionPrepare 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 limitsSupport with regular demonstrations of existing or new dishes and make sure a record is kept of such demonstrationsManage 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 the extended period of time