Senior Pastry Sous Chef – Desserts

About the role

We are looking for a technically strong, hands‑on pastry professional to join our multi‑brand F&B portfolio in Dubai. The role focuses on the creation, plating and consistent execution of modern restaurant desserts across premium casual, upscale, hotel and fine‑dining concepts.

Key responsibilities

• Prepare, plate and finish hot and cold plated desserts to agreed recipes and standards.
• Develop and test modern, commercially viable desserts for permanent menus, seasonal updates and pre‑opening launches.
• (Senior) Lead dessert development, designing menus that align with brand concepts, guest profiles and operational capabilities.
• (Senior) Own detailed recipe packs, method sheets, component lists, plating guides, allergen information, costings and yields.
• Support trials, tastings and product reviews to ensure practicality, consistency and margin protection.
• Supervise the production of soufflés, mousses, crémeux, custards, panna cotta, crème brûlée, cheesecakes and other pastry items.

Required profile

• Extensive experience in restaurant pastry environments, capable of working under high‑pressure service periods.
• Strong understanding of mise en place, timing, pass communication and consistency.
• Ability to create refined, modern plated desserts and standardise recipes.
• Leadership or team‑contribution skills for guiding a pastry team.

Required skills

• Pastry techniques: soufflé, mousse, crémeux, custard, panna cotta, crème brûlée, cheesecake.
• Plated dessert plating and presentation.
• Recipe development and standardisation.
• Cost control and yield calculation.
• Allergen management and documentation.
• Kitchen mise en place and high‑speed service execution.