Pastry Sous Chef - Luxury Hotel Pastry Lead

Wynn Al Marjan Island; Ras Al Khaimah; On-site; AED 73,000 - 106,000; Full time

Job summary

Wynn Al Marjan Island in Ras Al Khaimah seeks an experienced Pastry Production Supervisor to lead daily pastry operations and desserts, ensuring visual presentation, quality, and consistency across all items.

The role involves supervising a pastry team, upholding strict hygiene and HACCP standards, and collaborating with culinary leaders in a deadline-driven, high-volume environment.

Qualifications

• Recognized culinary qualification or equivalent professional training in Pastry Arts / Pâtisserie.
• Experience in a luxury hotel, resort, or high-volume pastry production environment.
• Sound knowledge of classical and contemporary pastry production, including desserts, cakes, and finishing standards.
• Proven ability to supervise and support production teams.
• Working knowledge of food safety, hygiene, and HACCP principles.
• Ability to operate in a structured, deadline-driven production environment.
• Strong organizational, communication, and interpersonal skills.
• Ability to work collaboratively within a multi-disciplinary culinary team.

Responsibilities

• Support the Executive Chef in overseeing daily pastry production operations.
• Ensure all pastry products meet quality, presentation, and consistency standards.
• Supervise and guide pastry team members during production periods.
• Maintain hygiene, sanitation, and food safety standards.
• Assist with production planning, scheduling, and prioritization.
• Monitor product handling, storage, and usage to minimize waste.
• Support training and on-the-job development of team members.
• Ensure equipment and work areas are clean, safe, and operational.

Skills

Supervisory skills

Organizational skills

Communication skills

Interpersonal skills

Team collaboration

Education

Pastry Arts / Pâtisserie

Job description

Wynn Al Marjan Island in Ras Al Khaimah seeks an experienced Pastry Production Supervisor to lead daily pastry operations and desserts, ensuring visual presentation, quality, and consistency across all items.

The role involves supervising a pastry team, upholding strict hygiene and HACCP standards, and collaborating with culinary leaders in a deadline-driven, high-volume environment.