Demi Chef De Partie (Pastry)

YOSH; Abu Dhabi; On-site; AED 60,000 - 120,000; Full time

Job summary

A dynamic hospitality group in Abu Dhabi is seeking a skilled Demi Chef de Partie (Pastry) to enhance their kitchen brigade. The role involves preparing various pastries and desserts, maintaining high culinary standards, and collaborating with the team. Ideal candidates will have a strong background in pastry arts, knowledge of food safety, and the ability to thrive under pressure. This position offers a competitive salary and benefits including training opportunities and flexible work hours.

Benefits

Competitive salary

Opportunities for overtime

Training and development

Staff meals

Qualifications

• Experience in a busy pastry or patisserie role.
• Ability to work under pressure while maintaining quality.
• Knowledge of HACCP or similar systems.

Responsibilities

• Prepare a range of pastry items to menu specifications.
• Maintain high standards of production and finish.
• Assist in training and development of junior chefs.

Skills

Classical pastry skills

Baking knowledge

Teamwork

Attention to detail

Food safety awareness

Education

Culinary or pastry qualification (NVQ, City & Guilds)

Food hygiene certificate (Level 2 or above)

Job description

Overview

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.

Responsibilities

• 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

• 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

• 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.

How to apply

Please submit your CV and a brief cover letter outlining your relevant experience and why you are suited to the Demi Chef de Partie (Pastry) role. Include contact details for two referees. Shortlisted candidates will be contacted for an initial telephone interview followed by a practical kitchen assessment and face-to-face interview 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.