Pastry Sous Chef

The Sous Chef Pastry is responsible for assisting in the management of all pastry and bakery operations ensuring the preparation and presentation of high-quality pastries desserts cakes breads and baked products in accordance with established recipes quality standards and food safety requirements. The role supports the Executive Pastry Chef in supervising the pastry team maintaining operational efficiency controlling costs and delivering exceptional culinary experiences.

Location: The Red Palace Boutique Group Riyadh KSA.

• Supervise the daily operations of the Pastry Kitchen.

• Prepare and oversee the production of pastries desserts cakes chocolates breads and other baked goods.

• Ensure all products are prepared according to approved recipes quality standards and presentation guidelines.

• Monitor consistency taste texture and appearance of all pastry items.

• Ensure timely production and delivery of pastry items for restaurants banquets room service and special events.

• Assist in managing and supervising Pastry Chefs Chef de Parties Demi Chef de Parties Commis Chefs and Kitchen Assistants.

• Delegate tasks and monitor performance to ensure operational efficiency.

• Provide coaching training and development opportunities for team members.

• Support onboarding and skills development programs.

• Foster teamwork discipline and a positive working environment.

• Assist in creating and developing new dessert menus seasonal offerings and specialty items.

• Contribute ideas for promotions festive products and guest experience enhancements.

• Stay informed of industry trends and innovative pastry techniques.

• Support recipe standardization and product improvement initiatives.

• Ensure all pastry products meet company hotel and brand standards.

• Conduct regular quality inspections of ingredients and finished products.

• Monitor product freshness and shelf-life management.

• Ensure attractive and professional presentation of all pastry displays.

• Monitor inventory levels and requisition pastry ingredients and supplies as required.

• Assist in stock counts and inventory management activities.

• Control food costs through proper portioning yield management and waste reduction.

• Ensure efficient utilization of ingredients and resources.

• Support budget and cost-control initiatives.

• Ensure compliance with HACCP food safety regulations and sanitation standards.

• Maintain cleanliness and organization within the pastry kitchen.

• Ensure proper storage labeling and stock rotation of ingredients.

• Conduct regular hygiene and safety checks.

• Promote a culture of food safety and workplace safety.

• Assist in preparing production schedules and staffing plans.

• Maintain recipe records production logs and inventory documentation.

• Support operational reporting and shift handovers.

• Coordinate with Purchasing Stewarding and Food & Beverage departments as required.

• Diploma or Certificate in Pastry Arts Baking & Pastry Culinary Arts or a related field.

• Minimum 46 years of pastry kitchen experience including at least 2 years in a supervisory role.

• Experience in luxury hotels resorts high-end restaurants bakeries or large-scale food production environments is preferred.

• Strong knowledge of pastry bakery chocolate sugar work and dessert preparation techniques.

• Knowledge of HACCP food safety regulations and kitchen hygiene standards.

• Good English communication skills; additional languages are an advantage.

• Strong leadership organizational and time-management abilities.

• Ability to work effectively under pressure and meet production deadlines.

• Creative mindset with attention to detail and presentation excellence.

• Flexible to work shifts weekends holidays and peak operational periods.

• For expatriate candidates a valid transferable Iqama is preferred.