Viennese Sous Chef

Printemps Doha; Doha; On-site; QAR 60,000 - 100,000; Full time

Benefits offered by this job

Accommodation provided (relocation)

Job summary

Printemps Doha is seeking a skilled Viennese Sous Chef to support the Head Pastry/Viennese Chef in leading daily viennoiserie production, ensuring exceptional quality and craftsmanship.

You will oversee dough lamination, shaping, baking, and finishing, maintain HACCP, inventory, and supervise the team in a luxury bakery environment; immediate joining, NOC transfer.

Qualifications

• Culinary degree or specialized pastry training from a recognized institution.
• Minimum 3–5 years in high-volume bakery or pastry production.
• Experience in viennoiserie techniques including lamination and sourdough.

Responsibilities

• Assist in daily production of croissants, pains au chocolat, brioches and other viennoiseries.
• Oversee all production stages: dough prep, lamination, shaping, proofing, baking and finishing.
• Ensure recipes and product standards are followed with consistent quality.
• Maintain inventory, FIFO rotation and manage stock levels.
• Support supervision, HACCP compliance and kitchen hygiene.
• Minimize waste while preserving quality and efficiency.

Skills

Leadership

Team supervision

Attention to detail

Problem-solving

Education

Culinary degree in pastry arts / baking

Job description

We are looking for a skilled and passionate Viennese Sous Chef to assist the Head Pastry/Viennese Chef in leading daily production, maintaining exceptional product quality, and ensuring the highest standards of viennoiserie craftsmanship.

Key Responsibilities

• Assist the Head Pastry/Viennese Chef in managing daily production of croissants, pains au chocolat, brioches, escargots, and other viennoiseries.
• Oversee and participate in all stages of production, including dough preparation, lamination, shaping, proofing, baking, and finishing.
• Ensure strict adherence to approved recipes and product standards.
• Maintain consistent quality, taste, texture, and presentation across all viennoiserie products.
• Conduct regular quality checks to ensure products meet the highest culinary and aesthetic standards.
• Manage raw material inventory, ensuring freshness, proper storage, FIFO rotation, and optimal stock levels.
• Support team supervision and ensure compliance with HACCP, food safety, and kitchen hygiene standards.
• Minimize food waste while maintaining product quality and production efficiency.

Qualifications & Experience

• Culinary degree or specialized professional training in pastry arts, baking, or viennoiserie from a recognized institution.
• Minimum 3–5 years of experience in high-volume bakery or pastry production, including at least 1–2 years specializing in viennoiserie.
• Proven expertise in traditional French viennoiserie techniques, including dough lamination and sourdough viennoiserie.
• Previous supervisory or team leadership experience is preferred.
• Experience in luxury, fine-dining, or internationally recognized bakery and restaurant brands is an advantage.
• Knowledge of inventory management, stock rotation, and basic cost control principles.
• Strong leadership, communication, organizational, and problem-solving skills.
• Passion for pastry craftsmanship, attention to detail, and commitment to culinary excellence.

Additional Requirements

• Willingness to relocate to company-provided accommodation.

Available for immediate joining.

NOC required for transfer.