Chef de Partie - Bakery

Hyatt; Dubai; On-site; AED 180,000 - 240,000; Full time

Job summary

Hyatt in Dubai seeks a Chef de Partie - Bakery to lead the bakery section with high standards of quality, hygiene and presentation. You will prepare breads, viennoiserie and related items while ensuring consistency and efficiency across production, collaborating with pastry, culinary and F&B teams.

You will mentor Demi and Commis chefs, manage mise en place, and uphold HACCP and food-safety standards in a fast-paced luxury hotel bakery environment.

Qualifications

• Diploma or certification in Bakery, Pastry Arts, Culinary Arts or related discipline preferred.
• Minimum 2–3 years of experience as Chef de Partie, Demi Chef de Partie, or Baker in luxury hospitality.
• Strong knowledge of bread making, dough preparation, fermentation, proofing and artisan production.

Responsibilities

• Manage day-to-day operations of the bakery section for efficient production.
• Prepare and present breads, pastries and related bakery items per recipes and standards.
• Ensure consistency in taste, texture, appearance, portioning and quality.
• Organize mise en place for readiness and efficiency.
• Monitor dough processes from fermentation to baking for optimal quality.
• Support seasonal offerings and promotional bakery items.
• Conduct quality checks on ingredients and finished products.

Skills

Bread making

Dough preparation

Fermentation processes

Proofing techniques

Baking methods

Artisan bakery production

HACCP

Food safety

Hygiene

Time management

Attention to detail

Team collaboration

Education

Diploma/Certification in Bakery

Pastry Arts/Culinary Arts

Job description

The Chef de Partie - Bakery is responsible for preparing and presenting high-quality bakery products while maintaining the highest standards of quality, consistency, presentation, hygiene, and food safety. The role oversees the assigned bakery section, supports daily production requirements, and contributes to delivering exceptional culinary experiences in accordance with luxury hospitality standards.

Main Duties

• Manage the day-to-day operations of the assigned bakery section, ensuring efficient production and smooth execution of all bakery requirements.
• Prepare and present a variety of breads, rolls, artisan loaves, breakfast pastries, viennoiserie, specialty bakery items, and related products in accordance with established recipes and quality standards.
• Ensure consistency in taste, texture, appearance, portioning, and quality across all bakery products.
• Prepare and organize mise en place requirements to maintain operational readiness and production efficiency.
• Monitor dough preparation, fermentation, proofing, baking, and finishing processes to ensure optimal product quality.
• Support the development and execution of seasonal bakery offerings, specialty products, festive items, and promotional menus.
• Conduct regular quality checks on raw materials and finished products to ensure freshness, consistency, and adherence to established standards.
• Coordinate closely with Pastry, Culinary, Stewarding, and Food & Beverage teams to ensure timely fulfillment of operational requirements.
• Train, guide, and support Demi Chefs de Partie, Commis Chefs, and kitchen attendants within the bakery section.
• Monitor stock levels, assist with inventory management, requisitions, and stock rotation activities to ensure uninterrupted operations.
• Minimize waste through effective production planning, portion control, proper storage, and efficient utilization of ingredients.
• Ensure strict compliance with HACCP, food safety, sanitation, hygiene, and occupational health and safety standards at all times.
• Maintain cleanliness and organization of workstations, bakery equipment, utensils, storage areas, and production facilities.
• Report equipment malfunctions, maintenance concerns, and operational issues promptly to senior culinary leadership.

Diploma or certification in Bakery, Pastry Arts, Culinary Arts, or a related discipline is preferred.

Minimum 2-3 years of experience as a Chef de Partie, Demi Chef de Partie, or Baker within a hotel, bakery, artisan bakery, or luxury hospitality environment.

Strong knowledge of bread making, dough preparation, fermentation processes, proofing techniques, baking methods, and artisan bakery production.

Experience producing a variety of breads, breakfast pastries, viennoiserie, specialty baked goods, and buffet bakery items.

Good understanding of HACCP, food safety regulations, allergen management, hygiene, and sanitation requirements.

Strong organizational and time-management skills with the ability to manage multiple production priorities effectively.

Excellent attention to detail, consistency, quality standards, and product presentation.

Ability to work collaboratively within a multicultural culinary team and support the development of junior colleagues.