Demi Chef De Partie (Pastry)

YOSH; Abu Dhabi; On-site; AED 67,000 - 112,000; Full time

Benefits offered by this job

Staff meals

Career progression

Travel allowances

Job summary

YOSH in Abu Dhabi is seeking a Demi Chef de Partie (Pastry) to join our kitchen brigade. You will produce pastry and dessert items to menu standards, maintain mise en place, and support rotation and plating.

We require solid pastry skills, knowledge of HACCP, and the ability to work under pressure in a busy environment. The role offers development opportunities and shift patterns including evenings and weekends.

Qualifications

• Pastry/patisserie experience in a busy kitchen
• Classical pastry skills: lamination, chocolate, sugar work
• Work accurately and quickly under pressure
• Food safety, allergen management, HACCP
• Teamwork and good communication
• Physically able to stand long hours
• Basic numeracy and stock control
• Willingness to work flexible hours including early starts, evenings, weekends

Responsibilities

• Prepare and produce a range of pastry and dessert items to menu specifications.
• Operate the pastry section under the direction of senior chefs, maintaining high standards of production and finish.
• Maintain mise en place for the pastry section and ensure timely delivery of desserts to service.
• Assist in training and development of commis chefs and kitchen trainees on pastry techniques.
• Ensure all dishes leaving the pastry section meet food safety and allergen requirements.

Skills

Pastry experience

Classical pastry skills

Teamwork

HACCP/food safety

Allergen management

Numeracy/stock control

Under pressure

Physical endurance

Education

Culinary or pastry qualification (NVQ City & Guilds diploma or equivalent)

Job description

We are seeking a reliable and skilled Demi Chef de Partie (Pastry) to join our kitchen brigade. The role is suited to individuals who are passionate about pastry and dessert production enjoy working within a team and take pride in consistency presentation and food safety. This position is open to applicants from all backgrounds and is gender neutral.

Key responsibilities for Demi Chef de Partie (Pastry)

• Prepare and produce a range of pastry and dessert items to menu specifications including tarts entremets choux petits fours plated desserts and plated garnishes ensuring consistency of portioning taste and presentation during service periods.

• Operate the pastry section under the direction of the Chef de Partie Sous Chef and Head Chef maintaining high standards of production and finish.

• Maintain mise en place for the pastry section prepare components in advance (sauces creams pastes doughs and sponges) and ensure timely delivery of desserts to the pass for service.

• Support menu development and batch production tasks such as baking lamination tempering chocolate sugar work and frozen dessert preparation when required.

• Monitor pastry quality and shelf-life of chilled and frozen products control waste and report any issues to senior kitchen staff.

• Follow recipes portion control and plating standards to meet brand and dietary requirements including allergen awareness and accurate labelling of desserts.

• Assist in training and development of commis chefs and kitchen trainees on pastry techniques supervising practical work and offering constructive feedback.

• Ensure all dishes leaving the pastry section meet food safety allergen and dietary requirements checking labelling and following stock rotation and ordering procedures.

• Clean and maintain workstations refrigeration and baking equipment utensils and baking tins to required hygiene standards participating in kitchen deep-clean schedules.

• Work collaboratively with hot and cold kitchen colleagues and front-of-house teams to manage service flow and accommodate special requests or dietary needs.

• Adhere to health and safety COSHH and HACCP procedures at all times and participate in regular training and audits.

Required skills and experience for Demi Chef de Partie (Pastry)

• Previous experience working in a pastry or patisserie role within a busy commercial hospitality or contract catering environment.

• Good classical pastry skills with practical knowledge of baking lamination chocolate work sugar techniques and dessert assembly.

• Ability to work accurately and quickly under pressure while maintaining standards of quality finish and cleanliness.

• Awareness of food safety hygiene and allergen management with practical experience of HACCP or similar systems.

• Strong teamworking skills good verbal communication and willingness to take direction and support colleagues.

• Physically able to work on your feet for long periods perform manual handling tasks and work in chilled and hot baking environments.

• Basic numeracy and stock control experience for portioning labelling and inventory tasks.

• Willingness to work flexible hours including early starts evenings weekends and occasional bank holidays.

Qualifications and certifications preferred

• Culinary or pastry qualification (NVQ City & Guilds diploma or equivalent) or equivalent practical experience in patisserie or bakery production.

• Food hygiene certificate (Level 2 or above) and up-to-date allergen awareness training.

• Further qualifications in specialised pastry chocolate sugar or confectionery techniques desirable.

Working hours salary and benefits

• Full-time hours; shift patterns include early starts evenings weekends and bank holidays in line with operational needs.

• Competitive salary dependent on experience and skills with opportunities for overtime where applicable.

• Benefits may include pension contributions staff meals training and development career progression and travel allowances where applicable.

Equal opportunities and safer recruitment

We are an equal opportunities employer and welcome applications from all sections of the community. We operate safer recruitment practices and all offers of employment are conditional on satisfactory references background checks and compliance with our safeguarding and food safety policies.

Keywords: demi chef de partie pastry patisserie desserts baking HACCP food hygiene catering kitchen brigade culinary.