Junior Sous Chef - Pastry

About the role

We are looking for a Junior Sous Chef – Pastry to support the day‑to‑day operations of the pastry kitchen at Raffles & Fairmont Doha. The successful candidate will work closely with the Pastry Sous Chef to ensure high‑quality pastries, desserts, breads and baked goods are produced consistently in line with luxury hospitality standards.

Key responsibilities

• Oversee preparation and production of pastries, desserts, breads and baked goods, ensuring consistency in quality, taste, presentation and portioning.
• Support the Pastry Sous Chef in supervising the pastry team, coordinating daily mise en place and maintaining an efficient workflow.
• Train, coach and mentor junior team members such as Commis and Demi Chefs.
• Monitor inventory, stock rotation and ordering requirements while controlling waste and supporting cost management.
• Ensure compliance with HACCP, food safety, hygiene and health regulations and maintain high standards of cleanliness and equipment use.

Required profile

• Diploma or certification in Pastry Arts, Baking, Culinary Arts or a related field.
• Minimum 3–5 years of pastry and bakery experience in a luxury hotel or resort environment.
• Previous supervisory or team‑lead experience within a pastry kitchen.
• Strong attention to detail, creativity and ability to work under pressure.

Required skills

• Technical knowledge of pastry, baking and chocolate production techniques.
• Good understanding of HACCP, food safety and hygiene standards.

What we offer

• Complimentary room upgrades and extended stays across Fairmont & Raffles properties.
• Discounted accommodation, dining and wellness services.
• Inclusive work environment that values diversity and empowerment.