Pastry Sous Chef: Lead High-Volume Bakery & Events

Career Land Center, LLC; Abu Dhabi; On-site; AED 143,000 - 214,000; Full time

Benefits offered by this job

Competitive salary

Medical insurance

Annual leave

Airfare/flight benefits

Visa/work permit support

Relocation support

Transportation provided

Job summary

Career Land Center is seeking an experienced Pastry Sous Chef to support daily pastry and bakery operations for an F&B company in Kuwait. The role requires hands-on leadership of the pastry team, ensuring high standards in desserts, breads, and chocolates while maintaining cost controls and inventory accuracy.

You will work closely with the Executive Pastry Chef to plan production across multiple outlets, supervise junior staff, and ensure hygiene and HACCP compliance in a fast-paced hospitality

Qualifications

• Extensive pastry/bakery knowledge across desserts, cakes, breads, chocolates.
• Experience supervising pastry teams and coordinating multiple outlets.
• Strong understanding of cost control, inventory, and wastage reduction.

Responsibilities

• Support Executive Pastry Chef in daily pastry and bakery operations.
• Supervise preparation and production of pastries, cakes, desserts, breads, chocolates.
• Ensure products meet company standards in taste, quality, portioning and presentation.
• Assist with production planning, mise en place, stock rotation, and service readiness.
• Lead pastry operations in the absence of the Executive Pastry Chef.
• Drive continuous improvement in pastry quality, efficiency and team productivity.

Skills

Pastry Expertise

Team Supervision

Production Planning

Food Safety & HACCP

Job description

Career Land Center is seeking an experienced Pastry Sous Chef to support daily pastry and bakery operations for an F&B company in Kuwait. The role requires hands-on leadership of the pastry team, ensuring high standards in desserts, breads, and chocolates while maintaining cost controls and inventory accuracy.

You will work closely with the Executive Pastry Chef to plan production across multiple outlets, supervise junior staff, and ensure hygiene and HACCP compliance in a fast-paced hospitality