Junior Sous Chef - Pastry

We invite you to join the world of luxury hospitality at Raffles & 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