Junior Pastry Sous Chef Needed in Al Khobar

The Career Nest; Riyadh; On-site; SAR 71,000 - 85,000; Full time

Job summary

The Career Nest is partnering with an upscale Al Khobar pastry kitchen seeking a Junior Pastry Sous Chef to support the Head Pastry Chef and own daily pastry production. You will oversee viennoiserie, desserts and plating, ensuring quality and consistency in a fine dining setting.

We seek a precise, creative pastry professional with 3–5 years of pastry work and strong English skills. Leadership experience and cost awareness are valued as you mentor the team and maintain high standards.

Qualifications

• 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, with strong shelf life, storage and allergen controls.
• Traits: Precise, creative, and quietly excellent. Cost‑aware and focused on consistency.
• Language: English fluency is mandatory; French or another European language is a plus.

Responsibilities

• Pastry Techniques: Execute classic and contemporary pastry techniques with precision and presentation.
• Leadership & Mentoring: Motivate and develop the pastry team and cover leadership in the Head Pastry Chef's absence.
• Production & Storage: Plan daily production, monitor shelf life, enforce FIFO and labeling, manage freezing/defrosting.
• Hygiene & Quality: Ensure items meet taste, texture and visual standards; maintain a clean, safe workspace.
• Cost & Inventory Control: Monitor stock, control portions and minimize waste while preserving quality.

Skills

English fluency

Pastry experience

Fine dining

Leadership

Job description

• Position Type: Full-Time, Permanent
• Department: Back of House (Reporting to the Head Chef / Head Pastry Chef)
• Compensation: 7,000 SAR Monthly

Job Details

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