Sous Chef - Pastry (Kuwait)

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 à 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 workmen’s 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