Junior Sous Chef – Pastry

About the role

The Junior Sous Chef – Pastry will support the Chef de Cuisine in delivering high‑quality pastry products across all food & beverage outlets at Rixos Al‑Mairid. This role combines hands‑on preparation with supervision of junior kitchen staff.

Key responsibilities

• Supervise, coordinate and participate in mise en place and pastry preparation for all outlets.
• Control freshness, storage, and preparation techniques of all pastry goods.
• Check personal hygiene of Demi Chefs and Commis Chefs on the section.
• Assist in developing new recipes and menu ideas.
• Manage daily inventory, ordering and turnover of pastry products.
• Ensure correct portioning, garnishing and presentation of all dishes.
• Set work rosters and allocate tasks in consultation with the Sous‑Chef.
• Maintain health, safety and fire‑prevention standards in the kitchen.

Required profile

• Culinary diploma or equivalent.
• 2‑3 years’ experience in a supervisory pastry role within the hospitality industry.
• Strong leadership and time‑management abilities.
• Commitment to sustainable practices and compliance with ESG, CSR, and food‑safety regulations.

Required skills

• Pastry preparation and plating techniques.
• Food safety and hygiene compliance.
• Inventory management and ordering.