About this role
A 5-star luxury hotel in Kuwait is seeking an experienced Sous Chef – Pastry to support its pastry and bakery operations. The ideal candidate must have strong relevant experience in 5-star or luxury hotels, with solid exposure to pastry production and bulk production, not only standard hotel la carte production.
Key Responsibilities
- Support the Executive Pastry Chef in managing daily pastry and bakery operations
- Prepare and supervise the production of pastries, desserts, cakes, breads, chocolates, and other bakery items
- Ensure consistency in taste, quality, portioning, decoration, and presentation
- Handle bulk pastry production for banquets, events, buffets, amenities, and high-volume operations
- Maintain efficient production planning, mise en place, storage, and stock rotation
- Supervise, train, and guide junior pastry team members during daily operations
- Coordinate closely with the Executive Pastry Chef, culinary team, banquet team, and F&B outlets
- Monitor food cost, wastage, ordering, inventory, and production requirements
- Ensure all pastry products meet luxury hotel standards and guest expectations
- Maintain strict food safety, hygiene, cleanliness, and HACCP standards at all times
- Support menu development, seasonal items, special promotions, and VIP requirements
- Step in to lead pastry operations in the absence of the Executive Pastry Chef
Requirements
- Must have strong relevant experience in pastry and bakery operations
- Prior experience in 5-star hotels or luxury hotels is required
- Experience in pastry production and bulk production is required
- Candidates must have hands-on production experience, not limited to standard hotel pastry operations
- Proven experience as Sous Chef – Pastry, Junior Sous Chef – Pastry, or senior pastry role
- Strong knowledge of pastries, desserts, cakes, bakery items, chocolates, plated desserts, and large-scale preparation
- Good understanding of production planning, portion control, consistency, and quality standards
- Strong leadership, communication, training, and team supervision skills
- Creative, organized, detail-oriented, and able to work well under pressure
- Good knowledge of food safety, hygiene, food cost control, and kitchen operations
- Flexible to work according to business needs, including weekends, holidays, and high-volume event periods
Benefits
- Furnished shared accommodation, including rent and limited utilities
- Airline ticket allowance every 24 months of service
- 30 days annual vacation as per Kuwait Labour Law
- Arabic language allowance for eligible work days
- Local government medical insurance and workmens compensation
- Duty meals provided
- Complimentary nights at partner hotels within the group after 90 days of service
- Fitness centre and sports facilities available at staff accommodation
- End-of-service gratuity as per Kuwait Labour Law
- Uniform laundry and dry cleaning provided
- Overtime compensated in hours
- 50% discount on F&B at select outlets, with prior booking
- No probation period for internal transfers within the hotel group; 3 months for external hires
- 15 public holidays per year
- Monthly service charge distribution based on days worked
- Sick leave after 90 days of employment, based on the applicable tiered pay schedule
- 3 months termination notice, or payment in lieu
- 48-hour work week with 2 days off per week
- Annual salary review in line with hotel policy