Elite Pastry Sous Chef – Qatar Dessert Mastery

Client of Hudson Manpower; Doha; On-site; QAR 120,000 - 180,000; Full time

Job summary

Hudson Manpower represents a reputed restaurant group in Qatar seeking an experienced Pastry Sous Chef. The role involves assisting the Head Pastry Chef, supervising pastry production, and ensuring high standards across desserts.

You will contribute to menu development and lead the pastry team to uphold quality and efficiency. The ideal candidate will have 5–7 years in pastry/bakery, at least 2 years in a supervisory Sous Chef Pastry role, and relevant hospitality experience.

Qualifications

• Minimum 5-7 years of total experience in pastry and bakery operations.
• At least 2 years of experience as a Sous Chef Pastry or in a similar supervisory role.
• Experience in a reputed hotel, fine-dining restaurant, premium bakery, or dessert-focused restaurant is preferred.
• Age: Below 35 years.

Responsibilities

• Assist the Head Pastry Chef in managing daily pastry and dessert operations.
• Prepare and supervise the production of cakes, pastries, tarts, mousses, chocolates and other desserts.
• Ensure consistency in taste, quality, portioning and presentation.
• Develop new pastry items and contribute creative ideas for dessert menus.
• Supervise, train and guide pastry team members to maintain operational standards.
• Monitor ingredient quality, stock levels, wastage and inventory.
• Ensure compliance with HACCP, food safety, hygiene and sanitation standards.
• Maintain standardized recipes, production schedules and food cost controls.
• Coordinate with the kitchen team to ensure timely preparation and service.
• Maintain cleanliness and organization of the pastry kitchen.

Skills

Pastry team supervision

Education

Diploma or Degree in Pastry & Bakery, Culinary Arts, or Hotel Management

Job description

Hudson Manpower represents a reputed restaurant group in Qatar seeking an experienced Pastry Sous Chef. The role involves assisting the Head Pastry Chef, supervising pastry production, and ensuring high standards across desserts.

You will contribute to menu development and lead the pastry team to uphold quality and efficiency. The ideal candidate will have 5–7 years in pastry/bakery, at least 2 years in a supervisory Sous Chef Pastry role, and relevant hospitality experience.