Sous Chef - Pastry

#BeLimitless 

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. 

By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.  

Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS 

Job Purpose

The Sous Chef – Pastry is responsible for leading and managing the pastry team in delivering the highest standards of dessert and bakery offerings at Raffles & Fairmont Doha. This role requires a hands-on leader with a strong foundation in classical and modern pastry techniques, who can inspire creativity, maintain consistency, and uphold luxury service standards in all pastry-related operations across the hotels.

Key Responsibilities

• Assist the Executive Pastry Chef in planning, organizing, and directing all pastry operations.

• Supervise day-to-day production of high-quality pastry, bakery, and dessert items across outlets, banquets, and in-room dining.

• Ensure consistent product quality, presentation, and taste in line with Raffles & Fairmont brand standards.

• Mentor, train, and develop pastry team members, fostering a positive and professional kitchen environment.

• Oversee inventory control, ordering, and proper storage of pastry supplies and ingredients.

• Maintain hygiene, sanitation, and safety standards in compliance with HACCP and local regulations.

• Collaborate with other culinary leaders on menu design, seasonal offerings, and themed presentations.

• Monitor cost control, portioning, and waste management to achieve targeted food cost and operational efficiency.

• Stay updated on global pastry trends and techniques to continuously elevate the guest experience.

Qualifications and Experience

• Diploma or degree in Culinary Arts, with specialization in Pastry or Bakery.

• Minimum 5 years of progressive experience in luxury hotels or high-end pastry establishments, including at least 2 years in a supervisory role.

• Strong knowledge of classic French pastry techniques and modern trends (e.g., plated desserts, entremets, chocolate work, viennoiserie).

• Experience in large-scale banquet production and fine dining environments.

• Proficient in kitchen management systems and inventory software is an advantage.

• Excellent leadership, communication, and team-building skills.

• Ability to work well under pressure and in a multicultural environment.