Chef De Partie - Bakery and Pastry

YOSH HOSPITALITY LLC OPC; Abu Dhabi; On-site; AED 89,000 - 134,000; Full time

Job summary

YOSH HOSPITALITY LLC OPC in Abu Dhabi is seeking a Chef de Partie to lead a busy bakery and pastry section, producing breads, pastries, desserts, and specialty items to required standards.

You will plan mise en place, follow recipes, monitor quality and hygiene, train juniors, and coordinate with other kitchen sections to ensure smooth service while maintaining safety and waste controls.

Qualifications

• Previous experience in bakery, pastry kitchen, or similar professional kitchen role.
• Sound knowledge of baking and pastry techniques, ingredients, and standards.
• Ability to follow recipes and maintain quality, consistency, and presentation.
• Understanding of food safety, hygiene, allergen management, and safe storage procedures.
• Strong organisational skills to prioritise preparation and service tasks in a busy kitchen.
• Good attention to detail, creativity, and pride in producing high-quality bakery and pastry items.
• Ability to work independently and as part of a team.
• Clear communication and professional approach when working with kitchen staff.
• Reliable, punctual, adaptable to changing service needs.
• Physically able to stand for extended periods and handle kitchen equipment.
• Flexible to work shifts, including early mornings, evenings, weekends, and public holidays.

Responsibilities

• Prepare bake, decorate and present breads, pastries, desserts, cakes and other bakery items in accordance with recipes and quality standards.
• Manage the assigned bakery and pastry section during service.
• Plan and complete daily mise en place.
• Adjust production to meet expected guest numbers, menus, events and service requirements.
• Follow recipes, portion guidelines and presentation specifications to maintain consistency and minimise waste.
• Monitor the quality, freshness and availability of ingredients; rotate stock and report shortages or quality concerns.
• Assist with menu development and the creation of seasonal bakery items including dietary options.
• Maintain accurate food preparation temperature, cleaning and stock records in line with hotel procedures.
• Follow food safety, hygiene, allergen management and health and safety procedures including safe storage and handling of ingredients.
• Keep workstations, ovens, mixers, utensils, refrigeration units and storage areas clean, organized and in good working order.
• Use bakery and kitchen equipment safely, follow operating instructions and report faults promptly.
• Support the training and development of junior kitchen colleagues sharing knowledge of bakery techniques and standards.
• Work closely with other kitchen sections and service teams to coordinate production and communicate requirements.
• Respond professionally to feedback and special requests, communicating dietary or allergen-related concerns to the appropriate team members.
• Follow procedures for waste management, stock control, security, fire safety and emergency situations.
• Perform other relevant kitchen and bakery duties as assigned by the supervisor or manager.

Skills

Bakery & Pastry

Food Safety

Quality & Presentation

Organisational Skills

Teamwork

Job description

Key Responsibilities

• Prepare bake decorate and present breads pastries desserts cakes and other bakery and pastry items in accordance with recipes and quality standards
• Manage the assigned bakery and pastry section during service
• organising preparation and ensuring orders are completed accurately and on time
• Plan and complete daily mise en place
• adjusting production to meet expected guest numbers menus events and service requirements
• Follow recipes portion guidelines and presentation specifications to maintain consistency and minimise waste
• Monitor the quality freshness and availability of ingredients and finished products rotating stock and reporting shortages or quality concerns
• Assist with menu development and the creation of seasonal bakery and pastry items including suitable options for dietary requirements
• Maintain accurate food preparation temperature cleaning and stock records in line with hotel procedures
• Follow food safety hygiene allergen management and health and safety procedures including the safe storage and handling of ingredients
• Keep workstations ovens mixers utensils refrigeration units and storage areas clean organised and in good working order
• Use bakery and kitchen equipment safely follow operating instructions and report faults or maintenance requirements promptly
• Support the training and development of junior kitchen colleagues sharing knowledge of bakery and pastry techniques and standards
• Work closely with other kitchen sections and service teams to coordinate production communicate requirements and support smooth service
• Respond professionally to feedback and special requests communicating any dietary or allergen-related concerns to the appropriate team members
• Follow procedures for waste management stock control security fire safety and emergency situations
• Perform other relevant kitchen and bakery duties as assigned by the supervisor or manager

Requirements

• RequirementsPrevious experience in a bakery, pastry kitchen, or similar professional kitchen role is required; experience at Chef de Partie level is desirable.
• Sound knowledge of baking and pastry techniques, ingredients, food preparation, and professional kitchen standards.
• Ability to follow recipes and specifications accurately while maintaining high standards of quality, consistency, and presentation.
• Understanding of food safety, hygiene, allergen management, and safe food storage procedures.
• Strong organisational skills and the ability to prioritise preparation and service tasks in a busy kitchen.
• Good attention to detail, creativity, and pride in producing high-quality bakery and pastry items.
• Ability to work independently, take responsibility for an assigned section, and contribute positively to a team.
• Clear communication skills and a professional, cooperative approach when working with kitchen and service colleagues.
• Reliable, punctual, adaptable, and able to respond constructively to changing service needs.
• Physically able to stand for extended periods and safely handle kitchen equipment, ingredients, and supplies as required.
• Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.