Pastry Sous Chef jobs in United Arab Emirates

Based at the Mandarin Oriental Jumeira, Dubai within the Pastry & Bakery Kitchen, the Sous Chef will assist the Executive Pastry Chef in the smooth running of the Pastry & Bakery Kitchen, ensuring that all areas of the kitchen are maintained to Mandarin Oriental standards.

1. Scheduling all pastry colleagues.
2. Communicating regularly with the Executive Pastry Chef to foster excellent rapport and develop new menu items.
3. Requisitioning all necessary items from the food storeroom, non-food storeroom, and stewarding department for the following day.
4. Ensuring proper sanitation procedures are followed and that the pastry shop remains clean, neat, and orderly.
5. Maintaining all equipment in full working order.
6. Producing high-quality sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, etc., for all outlets, banquets, and amenities.
7. Ensuring an adequate supply of all products in a timely manner.
8. Establishing standard recipes and ensuring compliance.
9. Creating showpieces as needed.
10. Responding appropriately to hotel emergencies or safety situations.
11. Performing other tasks or projects as assigned by hotel management and staff.
12. Having full working knowledge of halal food, service, and preparation.
13. Executing alternative cuisine preparations.
14. Obtaining certification in Food Service Sanitation.
15. Creating high tea, cake shop, and display items.
16. Managing inventory, controlling stock, and overseeing daily high-volume ordering.
17. Assisting with stock ordering and quality/quantity checks upon receipt.
18. Possessing strong experience with customized cakes and showpieces.
19. Preparing appealing petit fours and mignardises.
20. Having strong experience with ice cream.
21. Creating various amenities, including customized, celebrity, holiday, and special day items.

• High school and culinary school training.
• 5-7 years of pastry experience in a luxury hotel environment.
• Excellent knowledge of French, Viennese, and American pastries, as well as pull sugar, cake decorating, and showpieces.
• Ability to create a variety of chocolate confections, such as truffles, bonbons, bars, and coated fruits.
• Strong background in restaurant desserts and banquet operations.
• Basic bakery skills.
• Excellent leadership, training, and organizational skills.

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