Junior Pastry Sous Chef Needed in Al Khobar

Career Nest Academy; Ra's Tannurah; On-site; SAR 71,000 - 85,000; Full time

Job summary

Career Nest Academy in Al Khobar, Saudi Arabia is seeking a Junior Pastry Sous Chef to support the Head Pastry Chef in managing the pastry section. You will oversee daily production from viennoiserie to plated desserts, ensuring quality and consistency.

Ideal candidates have 3–5 years pastry experience, with 2–3 years as Chef de Partie Pastry, strong knowledge of shelf life, allergen controls, and a cost-aware mindset. English fluency is mandatory, with French or other European languages a plus.

Qualifications

• 3–5 years dedicated pastry experience, with at least 2–3 years as Chef de Partie Pastry or senior pastry cook in fine dining/upscale restaurant
• Deep hands-on knowledge of viennoiserie, doughs, creams, chocolate work, fillings; understands shelf life, storage, and allergen controls
• Precise, creative, and cost-aware with a focus on consistency
• English fluency required; French or another European language a plus

Responsibilities

• Execute classic and contemporary pastry techniques with precision and refined presentation
• Mentor and develop the pastry team; lead the section in the Head Pastry Chef's absence
• Plan daily production, monitor shelf life, enforce FIFO and labeling standards
• Maintain hygiene and quality; ensure workspace is clean, safe and compliant
• Monitor stock levels, manage portions, minimize waste while preserving quality

Skills

English fluency

Leadership

Attention to detail

Job description

Job Details

• Location: Al Khobar, Eastern Province, Saudi Arabia
• Position Type: Full-Time, Permanent
• Department: Back of House (Reporting to the Head Chef / Head Pastry Chef)
• Compensation: 7,000 SAR Monthly

About the Opportunity

We are exclusively partnering with an exquisite, casual neighbourhood dining destination in Al Khobar where French Riviera spirit meets everyday city life. Known for exceptional food, warm hospitality, and executing simple things beautifully, this upscale kitchen is looking for a driven pastry professional to bring quiet excellence and creativity to their pastry section.

The Role

As a Junior Pastry Sous Chef, you will support the Head Pastry Chef in managing the pastry section. You will take ownership of daily production—ranging from delicate viennoiserie to refined plated desserts—while maintaining uncompromising quality, developing the junior team, and confidently stepping up to lead the section when needed.

Your Profile & Experience

• Experience: 3 to 5 years of dedicated pastry experience, with at least 2 to 3 years serving as a Chef de Partie Pastry or senior pastry cook within a fine dining or upscale restaurant setting.
• Technical Foundation: Deep, hands-on knowledge of viennoiserie, doughs, creams, chocolate work, and fillings, alongside a strict understanding of shelf life, storage protocols, and allergen controls.
• Traits: Precise, creative, and quietly excellent. You are cost-aware and focused on consistency.
• Language: English fluency is mandatory. Additional skills in French or another European language are highly advantageous.

Core Responsibilities

• Pastry Techniques: Execute classic and contemporary pastry techniques with precision, care, and a highly refined eye for presentation.
• Leadership & Mentoring: Actively participate in motivating and developing the pastry team, maintain discipline during busy services, and lead the section with confidence in the Head Pastry Chef's absence.
• Production & Storage: Plan daily production, rigorously monitor shelf life, maintain strict FIFO and labeling standards, and flawlessly execute freezing and defrosting procedures.
• Hygiene & Quality: Ensure every item leaving the section meets strict standards for taste, texture, and visual appeal while keeping the workspace clean, safe, and fully compliant.
• Cost & Inventory Control: Monitor stock levels, manage portion controls, and minimize waste, ensuring premium quality is maintained without losing sight of food costs.