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Job Description & How to Apply Below
We are looking for a skilled and passionate Viennese Sous Chef to assist the Head Pastry/Viennese Chef in leading daily production, maintaining exceptional product quality, and ensuring the highest standards of viennoiserie craftsmanship.
Key Responsibilities- Assist the Head Pastry/Viennese Chef in managing daily production of croissants, pains au chocolat, brioches, escargots, and other viennoiseries.
- Oversee and participate in all stages of production, including dough preparation, lamination, shaping, proofing, baking, and finishing.
- Ensure strict adherence to approved recipes and product standards.
- Maintain consistent quality, taste, texture, and presentation across all viennoiserie products.
- Conduct regular quality checks to ensure products meet the highest culinary and aesthetic standards.
- Manage raw material inventory, ensuring freshness, proper storage, FIFO rotation, and optimal stock levels.
- Support team supervision and ensure compliance with HACCP, food safety, and kitchen hygiene standards.
- Minimize food waste while maintaining product quality and production efficiency.
- Culinary degree or specialized professional training in pastry arts, baking, or viennoiserie from a recognized institution.
- Minimum 3–5 years of experience in high-volume bakery or pastry production, including at least 1–2 years specializing in viennoiserie.
- Proven expertise in traditional French viennoiserie techniques, including dough lamination and sourdough viennoiserie.
- Previous supervisory or team leadership experience is preferred.
- Experience in luxury, fine-dining, or internationally recognized bakery and restaurant brands is an advantage.
- Knowledge of inventory management, stock rotation, and basic cost control principles.
- Strong leadership, communication, organizational, and problem-solving skills.
- Passion for pastry craftsmanship, attention to detail, and commitment to culinary excellence.
- Willingness to relocate to company-provided accommodation.
Available for immediate joining.
NOC required for transfer.
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