Bakery Demi Chef de Partie - Creative Pastry Lead (Remote)

Minor International; United Arab Emirates; On-site; AED 60,000 - 120,000; Full time

Job summary

A luxury hospitality brand seeks a talented Demi Chef De Partie - Bakery to join its culinary team in the United Arab Emirates. The successful candidate will assist in creating pastries, breads, and desserts while maintaining high standards of quality. Key responsibilities include training staff, managing inventory, and collaborating on menu planning. Applicants should hold a culinary degree and have at least one year of experience in hotels or restaurants, along with excellent leadership skills.

Qualifications

• Must have at least one year of experience as Demi Chef in Hotels and Restaurants.
• Excellent leadership and interpersonal skills are required.
• Strong commitment to teamwork and customer service.

Responsibilities

• Assist the team in daily bakery operations and food preparation.
• Ensure proper setup and breakdown of work stations for each meal period.
• Maintain portion control and quality standards for all baked goods.
• Collaborate with the culinary team to develop new bakery items and menu offerings.
• Participate in food tasting panels and quality control checks.
• Assist in training and mentoring junior kitchen staff.
• Ensure compliance with food safety and hygiene standards.
• Manage inventory and complete daily store requisition forms.
• Contribute to the preparation and presentation of attractive food displays.
• Assist in menu planning and food promotions.
• Perform as an expediter during peak meal periods.
• Maintain a clean and organized work environment.

Skills

Leadership

Teamwork

Customer Service

Attention to detail

Education

Bachelor’s Degree or any culinary degree

Job description

A luxury hospitality brand seeks a talented Demi Chef De Partie - Bakery to join its culinary team in the United Arab Emirates. The successful candidate will assist in creating pastries, breads, and desserts while maintaining high standards of quality. Key responsibilities include training staff, managing inventory, and collaborating on menu planning. Applicants should hold a culinary degree and have at least one year of experience in hotels or restaurants, along with excellent leadership skills.