Chef

AL SHEHAIL FOOD INDUSTRIES L.L.C; Sharjah, Ras Al Khaimah, Ajman; On-site; AED 120,000 - 190,000; Full time

Job summary

AL SHEHAIL FOOD INDUSTRIES L.L.C is seeking a Head Baker to lead daily baking operations across croissant, lamination pastries, bread and Maamoul production, ensuring quality and targets. You will develop recipes and SOPs, monitor dough, temps and batch records, and train junior staff in hygiene and technique.

The role requires 5+ years in bakery with leadership, expertise in laminated dough, and fluency in English; Arabic or Urdu is a plus in this multicultural setting.

Qualifications

• Culinary degree or equivalent certification to establish pastry knowledge.
• 5+ years in professional kitchen or bakery, 2+ in leadership.
• Expert in croissant and pâte feuilletée production and high-volume bread.
• Experience with Maamoul is a strong advantage and Arabic/Urdu a plus.

Responsibilities

• Lead daily baking operations for multiple product lines, ensuring targets and quality.
• Develop, document recipes and SOPs; adapt formulations for mass production.
• Oversee lamination, proofing, baking, finishing; resolve quality deviations.
• Train junior bakers and operators on techniques and hygiene practices.
• Monitor temperatures, fermentation, profiles; maintain batch records.
• Coordinate with Production Manager on scheduling and materials; plan capacity.
• Enforce HACCP, ISO22000, GMP; uphold UAE food safety compliance.
• Suggest improvements in formulations, efficiency and waste reduction.
• Support new product trials and scaling for pilot and full-scale production.

Skills

Leadership

HACCP

GMP

English fluency

Pastry skills

Lamination expertise

Bakery operations

Recipe documentation

Quality control

ERP familiarity

Education

Culinary degree or equivalent certification

Tools

Tunnel ovens

Deck ovens

Spiral mixers

Dough sheeters

Lamination lines

Provers

Depanning systems

Job description

Responsibilities

Lead daily baking operations for croissant, pate feuilletee, bread, toast, burger bun and Maamoul production lines ensuring output targets, portion accuracy and product quality are consistently achieved. Develop, standardise and document recipes and production SOPs for each product line, adapting formulations for mass‑production scale without compromising quality. Oversee lamination, proofing, baking and finishing processes for all pastry and bread items, identifying and resolving quality deviations immediately. Train and mentor junior bakers and production operators on correct techniques, equipment operation and hygiene practices. Monitor dough temperatures, fermentation times, baking profiles and finishing weights, maintaining precise batch records for each production run. Coordinate with the Production Manager on scheduling, raw material requirements and capacity planning. Enforce HACCP, GMP and UAE food safety regulations across all preparation and production areas at all times. Evaluate and suggest improvements to product formulations, production efficiencies and waste reduction initiatives. Support new product development trials and scaling of recipes for pilot and full‑scale production.

Qualifications

• Culinary degree or equivalent professional certification from a recognized institution, demonstrating foundational culinary and pastry knowledge.
• Minimum 5 years of professional kitchen or bakery experience, with at least 2 years in a leadership or head baker role.
• Specialist expertise in croissant and pâte feuilletée (laminated dough) production — from dough preparation and butterblock assembly through lamination, shaping, proofing and baking — is essential.
• Proven experience producing high volumes of bread products: samoon, burger buns, toast, sandwich loaves, and similar items in a mass‑production bakery setting.
• Familiarity with Arabic sweets production — particularly Maamoul — is a strong advantage.
• Hands‑on experience with industrial bakery equipment: tunnel ovens, deck ovens, spiral mixers, dough sheeters, lamination lines, proofers and depanning systems.
• Demonstrated ability to thrive in high‑pressure, high‑volume production environments, managing multiple product lines simultaneously without loss of quality.
• Fluency in English is essential; Arabic or Urdu language proficiency is a significant advantage in our multicultural production environment.
• Strong understanding of food safety standards (HACCP, ISO22000, GMP) and the ability to uphold compliance at all times.
• Experience working within ERP‑driven production environments (recipe costing, material consumption tracking) is an advantage.