Pastry Chef

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

Role Overview

The role leads the pastry section and is responsible for all desserts breads and baked goods served at the venue The role makes sure every pastry item is consistent in quality taste and presentation follows the brand s culinary standards and is produced within cost and hygiene requirements

Key Responsibilities

Pastry Production & Daily Operations

Plans and runs daily pastry production including desserts viennoiserie breads petit fours and plated items Ensures mise en place is complete before each service and that all items match approved recipes portion sizes and plating guidelines

Menu Development & Innovation

Works with the Head Chef to create and refine dessert menus seasonal specials and event offerings in line with the venue concept Documents standard recipes and plating specs for every approved item

Quality Control & Presentation

Tastes and inspects all pastry output before service Maintains consistent texture flavor and visual presentation and corrects deviations immediately

Team Supervision & Training

Supervises pastry commis and junior staff on each shift by assigning tasks demonstrating techniques and giving on-the-job coaching Supports the Head Chef with rotas performance input and section briefings

Stock Ordering & Cost Control

Manages pastry inventory places orders for ingredients and supplies and rotates stock FIFO Monitors food cost and wastage for the section and reports variances to the Head Chef

Hygiene Safety & Compliance

Maintains the pastry section equipment and storage areas to HACCP and local food safety regulations Ensures correct labeling temperature control and allergen management for all pastry items

Qualifications

• Diploma or certificate in Pastry Arts, Culinary Arts, or a related field.
• 3 5 years experience in pastry within upscale restaurants, hotels, or high-volume venues, with at least 1 2 years in a Pastry Chef de Partie or senior pastry role.
• Strong command of classic and modern pastry techniques, including chocolate, sugar work, laminated doughs, and plated desserts.
• Working knowledge of HACCP, food safety, and allergen controls.
• Organized, detail-oriented, and able to lead a small team under pressure during busy service and events.