Junior Sous Chef - Pastry

Hotel Local is an urban retreat in Jumeirah Village Triangle. Thoughtfully designed for business travellers, families, and leisure seekers, Hotel Local offers a relaxed, stylish environment in the heart of Dubai’s thriving JVT community.

The hotel offers a diverse selection of dining venues—including Farmer’s Common, Neighbourhood Brew, our homegrown Risen Café and Artisanal Bakery, and our poolside restaurant and bar—alongside dedicated family-friendly spaces, a Kid’s Corner, an outdoor playground, and rejuvenating spa facilities. Additionally, guests can expect access to Soluna Restaurants & Beach Club on the Palm Jumeirah, with complimentary shuttle services.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with Hotel Local.

About The First Group Hospitality – The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

As a Junior Sous Chef – Pastry in a hotel, you will work under the guidance of the Executive Pastry Chef or Pastry Chef to assist in managing the hotel’s pastry kitchen. You will be responsible for creating high-quality pastries, desserts, and baked goods, while maintaining consistency and adhering to the hotel’s standards. You will also assist in supervising and training junior pastry staff, ensuring smooth operations in the pastry section, and supporting the overall kitchen team to deliver exceptional culinary experiences.

• Assist in preparing, producing, and presenting a variety of pastries, desserts, and baked goods for hotel guests, including cakes, cookies, bread, tarts, and specialty items.
• Ensure all pastries are consistently produced to the highest quality standards, following recipes and specifications.
• Contribute to the creation of new and innovative pastry items, menus, and specials based on seasonal ingredients and trends.
• Maintain consistency in portion control, decoration, and presentation of all pastry items.
• Supervise and assist junior pastry staff and pastry cooks, ensuring that they are properly trained in pastry preparation, presentation, and hygiene standards.
• Delegate tasks within the pastry team and ensure the team works efficiently, particularly during high-volume periods.
• Provide feedback, coaching, and support to team members to help them develop their skills and maintain productivity.
• Ensure that all pastry team members are adhering to safety, hygiene, and sanitation standards in the kitchen.
• Assist in managing pastry kitchen inventory, including ingredients, supplies, and equipment.
• Monitor stock levels to ensure that necessary ingredients are always available, and assist in placing orders as needed.
• Maintain proper storage and rotation of ingredients to minimize waste and ensure freshness.
• Ensure all equipment is cleaned, maintained, and used according to safety standards.
• Ensure compliance with all health, safety, and sanitation regulations within the pastry kitchen.
• Maintain a clean, organized, and safe working environment, following strict guidelines for cleanliness and food safety.
• Ensure all staff in the pastry team are trained in proper food handling, safety protocols, and kitchen hygiene procedures.
• Regularly inspect pastry preparation areas to ensure they meet health and safety standards.
• Work closely with the Executive Pastry Chef, kitchen staff, and F&B service teams to ensure that all pastries are delivered on time and meet guest expectations.
• Assist in communicating with other hotel departments to ensure seamless service during special events, banquets, or large-scale functions.
• Actively participate in daily kitchen briefings and communicate effectively with the culinary team to ensure smooth operations.
• Assist the Executive Pastry Chef in creating seasonal menus, special offerings, and innovative dessert ideas for the hotel’s restaurants, events, and banquets.
• Stay up to date with emerging pastry trends, new techniques, and creative plating concepts to ensure the pastry offerings are fresh and exciting.
• Suggest improvements or new pastry items to enhance guest satisfaction and stay aligned with the hotel’s branding and culinary philosophy.
• Assist in managing the cost control of the pastry section, ensuring that production is efficient and within budget.
• Monitor waste levels and ensure that ingredients are used optimally.
• Support the pastry department in managing food costs and maintaining profitability without compromising quality.
• Ensure that pastry offerings meet the expectations of guests, including personalized desserts for special occasions, high-end events, and VIP guests.
• Work to ensure the pastry section contributes positively to the overall dining experience at the hotel, providing creative, delicious, and visually appealing pastries.

• Minimum 2-3 years of experience in a pastry kitchen, with at least 1 year in a leadership role in a hotel setting.
• Experience working in a hotel/high-volume kitchen is preferred.
• Proven experience as a Pastry Chef, Junior Sous Chef, or in a similar role, with a strong focus on pastry and baking.
• Extensive knowledge of pastry techniques, dessert preparation, and presentation.
• Strong leadership skills with the ability to manage and motivate a team.
• Excellent time management skills and the ability to handle multiple tasks in a high-pressure environment.
• A passion for pastry arts, creativity, and innovation.
• Strong understanding of health, safety, and sanitation practices in a kitchen environment.
• Ability to work efficiently and maintain a high standard of quality under pressure.
• Excellent communication and interpersonal skills.
• Attention to detail and an eye for artistic presentation.