Sous Chef (Pastry) | Waldorf Astoria Dubai Palm Jumeirah

Job Description - Sous Chef (Pastry) | Waldorf Astoria Dubai Palm Jumeirah (HOT0B7LA)

Job Number:

HOT0B7LA

Work Locations

Waldorf Astoria The Palm, Palm Jumeirah Road, Crescent East, Dubai

The Sous Chef (Pastry) supports the Executive Pastry Chef in managing the daily operations of the pastry kitchen, ensuring the delivery of high-quality, visually stunning, and innovative desserts. This role requires creativity, strong leadership, and attention to detail to meet the exacting standards of a luxury hotel. The Pastry Sous Chef will oversee the pastry team, maintain hygiene and safety standards, control costs, and contribute to menu development, ensuring exceptional guest experiences.

What will I be doing?

A Sous Chef will work closely with the Executive Pastry Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist the Executive Pastry Chef in planning, preparing, and executing all pastry operations, including desserts, pastries, breads, and chocolates.
• Ensure that all menu items are consistently prepared to the highest quality and presentation standards.
• Supervise and coordinate pastry kitchen activities to ensure timely and efficient production for à la carte dining, banquets, and events.
• Lead, train, and mentor a team of pastry chefs and cooks, fostering a positive and collaborative work environment.
• Schedule and delegate tasks to the pastry team, ensuring effective use of resources and optimal team performance.
• Provide constructive feedback and conduct regular performance evaluations to promote team growth.
• Collaborate with the Executive Pastry Chef to create innovative dessert menus aligned with luxury hotel standards and seasonal ingredients.
• Stay updated on current pastry trends and introduce new techniques, recipes, and presentations.
• Assist in developing and testing new recipes while ensuring cost-effectiveness and minimizing waste.
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
• Maintain consistent standards for taste, texture, and appearance across all pastry items.
• Monitor inventory and manage ingredient procurement in collaboration with the purchasing team.
• Conduct regular quality checks on raw materials and finished products to ensure adherence to the hotel’s high standards.
• Enforce compliance with health, safety, and hygiene standards, following HACCP guidelines.
• Ensure cleanliness and organization of all pastry kitchen equipment and workspaces.
• Report and address any maintenance or equipment issues promptly.

What are we looking for?

A Sous Chef (Pastry) serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Relevant qualifications for this role. Expertise in pastry techniques, chocolate, and breadmaking.
• Creative flair with a passion for delivering exceptional desserts and pastries.
• Excellent planning and organizing skills.
• Ability to multi-task and meet deadlines.
• Strong supervisory skills.
• A creative approach to the production of food.
• Ability to work under pressure.
• Ability to work on your own or in teams.

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Minimum 3–5 years in a similar role, preferably in a luxury hotel.
• Passion for producing high-quality food.
• Knowledge of current food trends.
• Proficiency in inventory management and cost control.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the