Senior Pastry Chef – Desserts, Viennoiserie & Leadership

7 Management; Dubai; Sur place; AED 156 000 - 234 000; Plein temps

Résumé du poste

7 Management, a premier hospitality group, seeks a Pastry Chef de Partie to lead the pastry section in Dubai. You will oversee desserts, breads, and baked goods, ensuring quality, consistency, and brand standards across all items.

You will collaborate with the Head Chef on menus, train junior staff, manage inventory, and ensure strict hygiene and cost controls during busy service and events.

Qualifications

• 3–5 years’ pastry experience in upscale restaurants, hotels, or high-volume venues.
• At least 1–2 years in a Pastry Chef de Partie or senior pastry role.
• Strong command of classic and modern pastry techniques (chocolate, sugar work, laminated doughs, plated desserts).
• Working knowledge of HACCP, food safety, and allergen controls.
• Organized, detail-oriented, able to lead a small team under pressure.

Responsabilités

• Plan and run daily pastry production, including desserts, viennoiserie, breads, petit fours, and plated items.
• Develop and refine dessert menus with the Head Chef; document standard recipes and plating specs.
• Taste, inspect, and maintain texture, flavor, and presentation; correct deviations.
• Supervise pastry commis and junior staff, assign tasks, coach on techniques, and assist with rotas.
• Manage pastry inventory, place orders for ingredients, rotate stock (FIFO), and monitor costs and wastage.
• Maintain HACCP and local food safety compliance, including labeling, temperature control, and allergen management.

Connaissances

Pastry experience

Team leadership

Food safety HACCP

Quality control

Formation

Diploma or certificate in Pastry Arts, Culinary Arts, or a related field

Description du poste

7 Management, a premier hospitality group, seeks a Pastry Chef de Partie to lead the pastry section in Dubai. You will oversee desserts, breads, and baked goods, ensuring quality, consistency, and brand standards across all items.

You will collaborate with the Head Chef on menus, train junior staff, manage inventory, and ensure strict hygiene and cost controls during busy service and events.