Chef De Partie - Bakery

DEAL Holdings; Dubai; On-site; AED 78,120 - 133,920; Full time

Job summary

DEAL Holdings in Dubai seeks a Chef De Partie – Bakery to lead daily bakery production across its multi-brand F&B portfolio. The role supports senior pastry leadership, ensures recipe adherence, quality and hygiene in a fast-paced production environment.

Responsibilities include mise en place, production, quality control, training junior staff, waste control, and collaboration with kitchen teams. 3–5+ years of bakery experience preferred; GCC experience beneficial.

Qualifications

• 3–5+ years’ bakery experience in hotels, restaurants, cafés, bakeries or production kitchens.
• Good technical knowledge of bread, dough, proofing, baking and bakery preparation.
• Experience with commercial bakery equipment is preferred.
• Understanding of food safety, hygiene, allergens and storage standards.
• Ability to follow recipes and production sheets accurately.
• Ability to support junior team members.

Responsibilities

• Daily Bakery Production – prepare and bake bakery products according to approved recipes and production plans; mix, knead, shape, proof, bake, cool and finish products.
• Section Readiness & Support – prepare bakery mise en place for daily production; ensure ingredients, tools, trays, moulds, mixers, ovens and equipment are ready for use; aid section organisation and daily production flow.
• Recipe & Product Standards – follow approved recipes, specifications, batch sheets and portion controls; ensure all products meet size, weight, shape, colour, texture and presentation standards.
• Quality Control – check dough development, proofing, bake quality, colour, texture and finish; identify defects or inconsistencies and elevate them promptly.
• Team Support & Training – support Bakers / Assistant Bakers and Bakery Assistants during production; demonstrate correct methods, hygiene standards and equipment use.
• Commercial & Waste Control – follow approved portion controls and production quantities; minimise wastage through accurate preparation and careful handling; report low stock, damaged ingredients or quality issues.

Skills

Bakery production

Recipe following

Team guidance

Food safety

Tools

Industrial ovens

Proofing cabinets

Job description

Role Purpose

We are seeking a Chef De Partie – Bakery to support daily bakery production across our multi‑brand F&B portfolio.

The CDP is responsible for producing high‑quality bakery items while supporting the Head Baker, Senior Bakery Sous Chef and Bakery Sous Chef with section readiness, junior team guidance, product consistency and production control. This hands‑on technical role demands an experienced baker capable of working independently, following approved recipes and production sheets and supporting junior team members during daily operations. The role requires strong bakery fundamentals, consistency, cleanliness and the ability to work in a structured production environment across site‑level bakery and/or CPU operations.

Core Scope of the Role

• Produce bakery items according to approved recipes and standards
• Support daily production schedules, batch sheets and section readiness
• Assist with dough preparation, proofing, baking, cooling, finishing and storage
• Support Bakers / Assistant Bakers and Bakery Assistants during production
• Maintain product quality, hygiene and consistency
• Minimise wastage and follow portion and recipe controls
• Assist with product trials, launches and seasonal menu changes

Key Responsibilities

• Daily Bakery Production – prepare and bake bakery products according to approved recipes and production plans; mix, knead, shape, proof, bake, cool and finish products; produce breads, buns, rolls, doughs, laminated items, pastries and other baked goods; follow correct timings, temperatures, proofing methods and baking procedures; ensure products meet quality and consistency standards; support production for service, retail display, delivery or dispatch.
• Section Readiness & Support – prepare bakery mise en place for daily production; ensure ingredients, tools, trays, moulds, mixers, ovens and equipment are ready for use; aid section organisation and daily production flow; support the Bakery Sous Chef or Head Baker with task allocation; maintain clean and efficient working stations; support handovers between shifts.
• Recipe & Product Standards – follow approved recipes, specifications, batch sheets and portion controls; ensure all products meet size, weight, shape, colour, texture and presentation standards; report ingredient issues, production challenges or quality concerns to senior team members; support product refinement by providing practical feedback during trials; maintain consistency across repeated production cycles; ensure finished products are handled, stored and labelled correctly.
• Quality Control – check dough development, proofing, bake quality, colour, texture and finish; identify defects or inconsistencies and elevate them promptly; ensure products are not served, displayed or dispatched if below standard; follow cooling, holding, packing and storage procedures; support shelf‑life checks and daily product quality reviews; maintain high standards of presentation and product handling.
• Team Support & Training – support Bakers / Assistant Bakers and Bakery Assistants during production; demonstrate correct methods, hygiene standards and equipment use; help new team members understand section routines and product standards; communicate clearly with the bakery, pastry, kitchen and service teams; maintain a positive and professional attitude; support a disciplined, clean and standards‑led working environment.
• Commercial & Waste Control – follow approved portion controls and production quantities; minimise wastage through accurate preparation and careful handling; use ingredients responsibly and avoid overproduction; report low stock, damaged ingredients or quality issues; support yield control by following correct recipes and production methods; assist with stock rotation using FIFO principles.
• Hygiene, Food Safety & Cleanliness – maintain cleanliness of the bakery section at all times; follow HACCP, food safety, allergen and hygiene requirements; ensure correct storage, labelling, dating and temperature controls; clean and sanitise workstations, tools, trays, ovens, mixers and equipment; follow grooming, uniform and personal hygiene standards; report maintenance or safety issues immediately.

Working Environment & Expectations

This role operates within a premium, fast‑paced, multi‑brand F&B environment. The Chef De Partie must be hands‑on and technically confident, work accurately according to recipes and production schedules, maintain consistency under pressure, support junior team members where required, work early mornings, weekends, holidays or shifts as needed, follow direction from senior bakery leadership and maintain strong hygiene, discipline and organisation.

Required Experience & Profile

• 3–5+ years’ bakery experience in hotels, restaurants, cafés, bakeries or production kitchens
• Good technical knowledge of bread, dough, proofing, baking and bakery preparation
• Experience with commercial bakery equipment is preferred
• Understanding of food safety, hygiene, allergens and storage standards
• Ability to follow recipes and production sheets accurately
• Ability to support junior team members
• GCC experience is preferred but not essential

What We Are Looking For

• A reliable and skilled baker with strong technical ability
• A person who values consistency, cleanliness and quality
• A team player who can support junior colleagues
• Good attention to detail
• Ability to work at pace without compromising standards
• Willingness to grow within a multi‑brand bakery platform