Junior sous chef - pastry

We invite you to join the world of luxury hospitality at Raffles amp Fairmont Doha as our new Junior Sous Chef - Pastry. The Junior Sous Chef - Pastry is responsible for supporting the day-to-day operations of the pastry kitchen, ensuring the consistent production of high-quality pastries, desserts, breads, and baked products in line with established recipes, presentation standards, and luxury hospitality expectations. The role works closely with the Pastry Sous Chef and takes an active leadership role in supervising the pastry team, overseeing daily mise en place and production, and ensuring smooth and efficient kitchen operations. It also involves coaching and mentoring Commis and Demi Chefs, maintaining high standards of hygiene and food safety, and contributing to the development of new pastry and dessert concepts for menus and special events.

Key Responsibilities Oversee the preparation and production of pastries, desserts, breads and baked goods. Ensure consistency in quality, taste, presentation, portioning and adherence to recipes. Support the Pastry Sous Chef in supervising the pastry team during daily operations and service. Train, coach, and mentor junior pastry team members. Coordinate daily mise en place and ensure an efficient workflow. Assist with developing new pastry and dessert items for menus, events and special occasions. Monitor inventory, stock rotation, storage and ordering requirements. Control waste and support effective cost management. Ensure compliance with HACCP, food safety, hygiene and health regulations. Maintain high standards of cleanliness, organisation and equipment use. Diploma or certification in Pastry Arts, Baking, Culinary Arts, or a related field Minimum 3 5 years of experience in pastry and bakery operations within a luxury hotel and/or resort. Previous experience in a supervisory or team‑lead capacity, ideally within a pastry kitchen. Strong technical knowledge of pastry, baking, chocolate, desserts, and related production techniques. Good understanding of HACCP, food safety, hygiene, and health & safety standards. Proven ability to lead, coach, and develop junior culinary team members. Strong attention to detail, creativity, and commitment to consistently high-quality presentation. Good organisational and time‑management skills, with the ability to work effectively under pressure. Ability to manage multiple priorities and maintain high standards during busy operations. Flexibility to work shifts, weekends, public holidays, and special events. Excellent communication and teamwork skills. Experience within an international luxury hospitality brand is an advantage.

Embrace the Raffles & Fairmont brand promise and luxury in your role and in all your interactions.

Foster an inclusive environment where every individual feels valued and respected.

Create an environment where colleagues are empowered, supported and recognized. #J-18808-Ljbffr