Lead Pastry Chef - Desserts, Breads & Plated Creations

7 Management; Dubai; On-site; AED 134,000 - 201,000; Full time

Job summary

7 Management is seeking a Pastry Chef de Partie to lead the pastry section in a high-volume Dubai venue. You will oversee desserts, breads, viennoiserie and plated pastries, ensuring quality, presentation and brand standards.

Responsibilities include daily production planning, menu collaboration with the Head Chef, training junior pastry staff, cost control, inventory, hygiene and HACCP compliance, and maintaining consistent tasting notes and plating accuracy during busy service.

Qualifications

• Diploma or certificate in Pastry Arts or Culinary Arts.
• 3–5 years pastry experience in upscale venues.
• Experience as Pastry Chef de Partie or senior pastry role.

Responsibilities

• Plan and run daily pastry production including desserts, viennoiserie, breads, petit fours, and plated items.
• Ensure mise en place is complete and items match recipes, portion sizes, and plating guidelines.
• Work with Head Chef to create and refine dessert menus, seasonal specials, and event offerings; document recipes and plating specs.
• Taste and inspect pastry output; maintain consistent texture, flavor, and presentation; correct deviations.
• Supervise pastry commis and junior staff on each shift; assist with rotas and briefings.
• Manage pastry inventory, place orders for ingredients, rotate stock FIFO, monitor food cost and wastage.

Skills

Pastry techniques

Chocolate & sugar work

Laminated doughs

Plated desserts

Education

Diploma in Pastry Arts

Culinary Arts certificate

Job description

7 Management is seeking a Pastry Chef de Partie to lead the pastry section in a high-volume Dubai venue. You will oversee desserts, breads, viennoiserie and plated pastries, ensuring quality, presentation and brand standards.

Responsibilities include daily production planning, menu collaboration with the Head Chef, training junior pastry staff, cost control, inventory, hygiene and HACCP compliance, and maintaining consistent tasting notes and plating accuracy during busy service.