Sous Chef, Pastry & Bakery

Mandarin Oriental Hotel Group; Dubai; On-site; AED 40,000 - 80,000; Full time

Job summary

Join a prestigious hotel group as a Sous Chef in the Pastry & Bakery Kitchen, where you will collaborate with the Executive Pastry Chef to create exquisite desserts and pastries. This role offers the opportunity to showcase your culinary skills in a luxury environment, ensuring that every dish meets the highest standards. You will be responsible for managing kitchen operations, leading a team of pastry chefs, and developing innovative menu items. If you are passionate about pastry arts and have a flair for creativity, this position is perfect for you. Embrace the chance to work in a dynamic and inspiring setting that values excellence and innovation.

Qualifications

• 5-7 years of pastry experience in a luxury hotel environment.
• Excellent knowledge of various pastry techniques and styles.
• Strong leadership and organizational skills.

Responsibilities

• Assist in managing the Pastry & Bakery Kitchen operations.
• Produce high-quality pastries, cakes, and desserts.
• Maintain sanitation standards and manage inventory.

Skills

Pastry Production

Cake Decorating

Chocolate Confections

Sanitation Procedures

Inventory Management

Education

High School Diploma

Culinary School Training

Tools

Pastry Equipment

Baking Tools

Job description

Based at the Mandarin Oriental Jumeira, Dubai within the Pastry & Bakery Kitchen, the Sous Chef will assist the Executive Pastry Chef in the smooth running of the Pastry & Bakery Kitchen, ensuring that all areas of the kitchen are maintained to Mandarin Oriental standards.

Responsibilities of the Pastry & Bakery Sous Chef include:

1. Scheduling all pastry colleagues.
2. Communicating regularly with the Executive Pastry Chef to foster excellent rapport and develop new menu items.
3. Requisitioning all necessary items from the food storeroom, non-food storeroom, and stewarding department for the following day.
4. Ensuring proper sanitation procedures are followed and that the pastry shop remains clean, neat, and orderly.
5. Maintaining all equipment in full working order.
6. Producing high-quality sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc., for all outlets, banquets, and amenities.
7. Ensuring an adequate supply of all products in a timely manner.
8. Establishing standard recipes and ensuring compliance.
9. Creating showpieces as needed.
10. Responding appropriately to hotel emergencies or safety situations.
11. Performing other tasks or projects as assigned by hotel management and staff.
12. Having full working knowledge of halal food, service, and preparation.
13. Executing alternative cuisine preparations.
14. Obtaining certification in Food Service Sanitation.
15. Creating high tea, cake shop, and display items.
16. Managing inventory, controlling stock, and overseeing daily high-volume ordering.
17. Assisting with stock ordering and quality/quantity checks upon receipt.
18. Possessing strong experience with customized cakes and showpieces.
19. Preparing appealing petit fours and mignardises.
20. Having strong experience with ice cream.
21. Creating various amenities, including customized, celebrity, holiday, and special day items.

Qualifications and Experience:

• High school and culinary school training.
• 5-7 years of pastry experience in a luxury hotel environment.
• Excellent knowledge of French, Viennese, and American pastries, as well as pull sugar, cake decorating, and showpieces.
• Ability to create a variety of chocolate confections, such as truffles, bonbons, bars, and coated fruits.
• Strong background in restaurant desserts and banquet operations.
• Basic bakery skills.
• Excellent leadership, training, and organizational skills.

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