Viennese Sous Chef

The Viennese Sous Chef at Maison Kayser Printemps Doha is responsible for assisting the Head Pastry/Viennese Chef in all aspects of viennoiserie production, ensuring the consistent creation of high-quality, authentic French viennoiseries that uphold Maison Kayser's esteemed reputation. This role involves direct involvement in production, quality control, team supervision, and maintaining impeccable hygiene standards within the viennoiserie section. Responsibilities * Assist the Head Pastry/Viennese Chef in leading the daily production of all viennoiseries (e.g., croissants, pains au chocolat, brioches, escargots). * Oversee and actively participate in all stages of viennoiserie production, including dough preparation, lamination, shaping, proofing, baking, and finishing. * Ensure strict adherence to Maison Kayser's authentic recipes and innovative standards ("bible produits") for all viennoiserie items. * Maintain consistent quality, taste, texture, and artistic presentation of all viennoiseries. * Conduct regular quality checks throughout the production process to ensure products meet the highest aesthetic and culinary standards of the Maison Kayser brand. * Manage raw material inventory specific to viennoiserie, ensuring freshness, proper storage (FIFO method), and optimal stock levels in coordination with the Head Pastry/Viennese Chef. Qualifications * Culinary degree or specialized professional training in Pastry Arts, Baking, or Viennoiserie from a recognized institution. * Minimum of 3-5 years of progressive experience in high-volume bakery or pastry production, with at least 1-2 years focused specifically on viennoiserie. * Demonstrable expertise and a proven track record in traditional French viennoiserie techniques, including dough lamination and sourdough viennoiserie. * Prior experience in a supervisory or team leader role within a kitchen environment is preferred. * Experience working in a luxury, fine dining, or international bakery/restaurant brand is highly advantageous. * Familiarity with kitchen inventory management and basic cost control principles. * Culinary degree or specialized professional training in Pastry Arts, Baking, or Viennoiserie from a recognized institution. * Minimum of 3-5 years of progressive experience in high-volume bakery or pastry production, with at least 1-2 years focused specifically on viennoiserie. * Demonstrable expertise and a proven track record in traditional French viennoiserie techniques, including dough lamination and sourdough viennoiserie. * Prior experience in a supervisory or team leader role within a kitchen environment is preferred. * Experience working in a luxury, fine dining, or international bakery/restaurant brand is highly advantageous. * Familiarity with kitchen inventory management and basic cost control principles.