Pastry Sous Chef - Creative Dessert Lead

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

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.