Demi Chef de Partie - Pastry

Grand Hyatt; Dubai; On-site; AED 134,000 - 201,000; Full time

Job summary

Grand Hyatt Dubai is seeking a committed Pastry Sous Chef to support the Pastry Chef in managing the production of all pastry and bakery items, ensuring top quality, consistency, and timely service across outlets and banquets within the hotel's standards. This role requires hands‑on leadership in a busy kitchen, close collaboration with culinary teams, and active involvement in menu planning and recipe maintenance.

The position is on site in Dubai and offers opportunities for creativity.

Qualifications

• Apprenticeship or professional diploma in Food Production with pastry specialisation.
• Minimum 2 years work experience as Demi Chef de Partie or Commis Chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Responsibilities

• Assist the Pastry Chef with the management of the production for all pastry and bakery products.
• Ensure quality, consistency and timely service across outlets and banquets.
• Maintain hygiene and safety standards in line with hotel policies.

Skills

Creativity

Kitchen hygiene

Administrative skills

Education

Apprenticeship or professional diploma in Food Production with pastry specialisation

Tools

Recipe Maintenance System

MS Office

Job description

Summary

You will be responsible to assist the Pastry Chef with the management of the production for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Organization - Grand Hyatt Dubai

You will be responsible to assist the Pastry Chef with the management of the production for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals.

Qualifications

• Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation.
• Minimum 2 years work experience as Demi Chef de Partie/ or Commis Chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.
• Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
• Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.