Qureos Mentor

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

The Sous Pastry serves as the primary support to the Head Pastry Chef, ensuring seamless daily operations and maintaining the highest standards of pastry production. This role is responsible for supervising pastry teams, executing production schedules, and stepping in as acting department head when required. The position demands exceptional technical skills, strong leadership capabilities, and the ability to maintain consistency across all pastry operations while supporting innovation and quality excellence.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Oversee daily pastry production operations, ensuring consistency, quality, and timely dispatch to outlets while adhering to established recipes, portion controls, and presentation standards</li><li>Create and manage mise en place lists, assign production tasks to team members, and provide hands-on support when needed</li><li>Monitor batch production to meet forecasted demand while minimizing wastage and maintaining daily food watch checklists</li><li>Monitor product quality throughout all production stages, implementing corrective measures when necessary</li><li>Coordinate with the Head Pastry Chef on production planning, scheduling, and workflow optimization</li><li>Execute signature pastries and seasonal collections with precision and consistency</li><li>Maintain detailed production records and recipe documentation</li><li>Supervise 1 CDP and 7 commis across night and morning shifts, mentoring them in technical skills and professional development</li><li>Conduct training sessions on new recipes, techniques, and safety protocols</li><li>Provide on-the-job training for new desserts, including recipe preparation, baking, glazing, and storage procedures</li><li>Conduct regular team briefings to communicate production plans, menu changes, and operational updates as and when required</li><li>Foster a collaborative team environment that encourages creativity while maintaining operational discipline</li><li>Monitor stock levels daily to ensure par levels are maintained and accuracy in orders to always ensure minimum par stock levels</li><li>Raise Pastry Purchase Orders weekly (2-3 times per week) and track purchases</li><li>Receive and check deliveries, record in receiving logs, and update the Supy system</li><li>Conduct monthly inventory checks with the team</li><li>Identify and record wastage, investigate recurring issues, and propose solutions</li><li>Manage inventory levels, ingredient preparation, and production scheduling</li><li>Implement and monitor HACCP protocols, food safety standards, and hygiene regulations</li><li>Train staff on hygiene procedures including fruit washing, hand washing, and sanitization protocols</li><li>Ensure that temperature logs for chillers, freezers, and displays are maintained daily</li><li>Schedule and oversee deep cleaning twice a month for both shifts</li><li>Assist in recipe development and testing, providing technical input and refinements</li><li>Work with the Executive Chef on new recipe trials and documentation</li><li>Coordinate equipment maintenance and ensure optimal functionality of pastry tools and machinery</li><li>Maintain an updated equipment list (crates, induction tables, freezers, trolleys, tray racks, containers, temperature probes, wire racks)</li><li>Report maintenance issues and coordinate repairs or replacements</li><li>Ensure all tools and equipment are cleaned, stored, and used correctly</li><li>Ensure accurate labelling of all outgoing items according to our standards</li><li>Liaise with Bakery, Culinary, and Operations teams to ensure seamless service delivery</li><li>Communicate production status and potential issues to relevant departments</li><li>Maintain production logs, cost tracking, and waste management records</li><li>Assist in staff scheduling, performance evaluations, and recruitment processes</li><li>Support budget management and cost optimization initiatives</li></ul>PERSONAL ATTRIBUTES<ul><li>Exceptional leadership and mentoring abilities with proven team development skills</li><li>Strong technical expertise in classical and modern pastry techniques</li><li>Detail-oriented with focus on consistency, quality assurance, and presentation standards</li><li>Excellent organizational and time management skills for high-volume production environments</li><li>Professional demeanour with strong communication and interpersonal abilities</li><li>Creative mindset balanced with operational discipline and efficiency</li><li>Results-driven with focus on quality standards and production targets</li><li>Collaborative approach that builds strong relationships across departments</li><li>Adaptable and flexible in responding to varying production demands and challenges</li><li>Reliable and accountable with strong work ethic and commitment to excellence</li><li>Problem-solving capabilities with ability to implement corrective measures quickly</li><li>Commitment to maintaining highest standards of hygiene and food safety</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Minimum 4+ years of professional pastry experience in luxury high volume hotels, high-end patisseries, or central kitchen operations</li><li>At least 2 years in a supervisory or CDP pastry role with demonstrated leadership responsibilities</li><li>Culinary Arts, Hospitality Management, degree or diploma</li><li>Advanced proficiency in classical and modern pastry techniques and methodologies</li><li>Formal culinary education or equivalent professional training in pastry arts</li><li>Comprehensive understanding of HACCP protocols and food safety regulations in the UAE. PIC Certification preferred.</li><li>Knowledge of inventory management systems and basic cost control principles</li><li>Proficiency in Microsoft Excel and inventory management software</li><li>Ability to interpret production data and implement process improvements</li><li>Experience in recipe development, costing, and documentation procedures</li><li>Strong understanding of equipment maintenance and operational efficiency</li><li>Ability to work flexible hours including early mornings, nights, weekends, and holidays as required</li><li>Commitment to maintaining the highest standards of personal hygiene and professional appearance</li></ul>Job Type: Full-timePay: AED6,000.00 - AED8,000.00 per monthExperience:<ul><li>high-volume production environment: 4 years (Required)</li><li>Pastry supervisor role: 2 years (Required)</li></ul>

Sous Chef Pastry

PURPOSE OF POSITIONSupervise and oversee all bakery production operations, leading the team to deliver exceptional quality products while ensuring efficient operations, cost control, and compliance with food safety standards. Responsible for staff training and maintaining the highest standards of consistency and pastry excellence.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Execute daily, weekly, and seasonal bakery production schedules</li><li>Ensure consistent quality standards across all products and presentations</li><li>Manage day to day food costs and waste minimization</li><li>Ensure accuracy in order requests to Exec Sous to ensure no items are over stocked or out of stock.</li><li>Implement and monitor HACCP systems and UAE Municipality compliance protocols</li><li>Conduct staff training programs on techniques, safety procedures and quality standards</li><li>Collaborate on integrated menu planning and special events</li><li>Monitor KPIs including production efficiency, quality metrics, and customer satisfaction</li><li>Handle dietary requirements, allergen protocols, and customization requests</li><li>Maintain detailed production documentation and cost analysis reports</li><li>Respect kitchen hierarchy and lead junior colleagues with respect</li></ul>PERSONAL ATTRIBUTES<ul><li>Exceptional leadership and team management capabilities.</li><li>Understanding of cost control and operational efficiency</li><li>Creativity innovation and bakery trend awareness</li><li>Excellent communication and interpersonal skills</li><li>Ability to work under pressure while maintaining quality and team morale</li><li>Detail-oriented with strong organizational and planning skills</li><li>Adaptability to rapidly changing production demands and market requirements</li><li>Willing to work in night shift.</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Advanced degree/diploma from recognized culinary institution or equivalent experience</li><li>Minimum 3-5 years progressive bakery experience with at least 2 years in DCDP role; central production and high-volume operations essential</li><li>PIC certification preferred</li><li>Expert-level bakery techniques, ability to identify solutions for common baking issues, advanced equipment operation, training skills and costing, staff supervision, inventory control systems, allergen management protocols</li></ul>Job Type: Full-timePay: AED4,000.00 - AED4,500.00 per monthExperience:<ul><li>Central production: 5 years (Required)</li><li>Supervisory role: 2 years (Required)</li></ul>

DCDP - Bakery

PURPOSE OF POSITIONSupervise and oversee all bakery production operations, leading the team to deliver exceptional quality products while ensuring efficient operations, cost control, and compliance with food safety standards. Responsible for staff training and maintaining the highest standards of consistency and pastry excellence.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Execute daily, weekly, and seasonal bakery production schedules</li><li>Ensure consistent quality standards across all products and presentations</li><li>Manage day to day food costs and waste minimization</li><li>Ensure accuracy in order requests to Exec Sous to ensure no items are over stocked or out of stock.</li><li>Implement and monitor HACCP systems and UAE Municipality compliance protocols</li><li>Conduct staff training programs on techniques, safety procedures and quality standards</li><li>Collaborate on integrated menu planning and special events</li><li>Monitor KPIs including production efficiency, quality metrics, and customer satisfaction</li><li>Handle dietary requirements, allergen protocols, and customization requests</li><li>Maintain detailed production documentation and cost analysis reports</li><li>Respect kitchen hierarchy and lead junior colleagues with respect</li></ul>PERSONAL ATTRIBUTES<ul><li>Exceptional leadership and team management capabilities.</li><li>Understanding of cost control and operational efficiency</li><li>Creativity innovation and bakery trend awareness</li><li>Excellent communication and interpersonal skills</li><li>Ability to work under pressure while maintaining quality and team morale</li><li>Detail-oriented with strong organizational and planning skills</li><li>Adaptability to rapidly changing production demands and market requirements</li><li>Willing to work in night shift.</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Advanced pastry arts degree/diploma from recognized culinary institution or equivalent experience</li><li>Minimum 3-5 years progressive bakery experience with at least 2 years in supervisory role; central production and high-volume operations essential</li><li>PIC certification preferred</li><li>Expert-level bakery techniques, ability to identify solutions for common baking issues, advanced equipment operation, training skills and costing, staff supervision, inventory control systems, allergen management protocols</li></ul>Job Type: Full-timePay: AED5,000.00 - AED5,500.00 per monthExperience:<ul><li>Central production: 5 years (Required)</li><li>Supervisory role: 2 years (Required)</li></ul>

Chef de Partie - Bakery

BABA ROMA is seeking an experienced Head of Production to lead our Bakery &amp; Patisserie Central Kitchen, responsible for high-volume production supplying both our own caf&eacute; brands and B2B clients.This is a senior, hands-on leadership role for a production expert who understands scale, consistency, quality control, and operational efficiency, and who can build strong teams while maintaining the highest food safety and quality standards.Key Responsibilities<ul><li>Lead and manage end-to-end bakery and patisserie production for a high-volume Central Kitchen</li><li>Ensure consistent quality, taste, and presentation across all products supplied to retail outlets and B2B clients</li><li>Plan and manage daily, weekly, and seasonal production schedules in line with demand forecasts</li><li>Oversee production costs, yield, waste control, and efficiency improvement initiatives</li><li>Implement and maintain SOPs, recipes, and production standards</li><li>Ensure full compliance with food safety, hygiene, HACCP, and local regulatory requirements</li><li>Collaborate closely with Supply Chain, Logistics, QA, and Operations teams to ensure timely distribution</li><li>Lead, train, and develop production teams, including chefs, bakers, and supervisors</li><li>Support product development, new launches, and scale-up of recipes for mass production</li><li>Monitor equipment performance and maintenance needs within the Central Kitchen</li></ul>Requirements<ul><li>Proven experience as Head of Production, Production Manager, or Executive Pastry/Bakery Chef in a Central Kitchen or large-scale production facility</li><li>Strong background in bakery and patisserie high-volume production</li><li>Experience supplying multiple outlets and/or B2B clients</li><li>Solid understanding of production planning, yield management, and cost control</li><li>Hands-on leadership style with strong people management skills</li><li>Knowledge of HACCP, food safety standards, and UAE regulatory requirements</li><li>Ability to work in a fast-paced, growth-driven environment</li><li>Experience scaling production for business growth or new outlets is a strong advantage.</li></ul>*This is a senior production leadership role. Only candidates with demonstrated experience managing large-scale, multi-outlet, or B2B bakery/patisserie production will be shortlistedJob Type: Full-timeExperience:<ul><li>Head of Production, Production Manager: 4 years (Required)</li><li>Central Kitchen or large-scale production facility: 4 years (Required)</li><li>HACCP, food safety standards, and UAE regulatory : 4 years (Required)</li></ul>

Production Manager

Job descriptionKEY RESPONSIBILITIES:1. Cost Monitoring &amp; Reporting<ul><li>Maintain accurate records of raw materials, labor, and packaging production costs.</li><li>Monitor daily food and beverage costs, prepare cost variance analysis, and generate reports.</li><li>Provide management with regular reports detailing cost trends, forecasts, and savings opportunities.</li></ul>2. Inventory Management &amp; Waste Control<ul><li>Oversee stock levels and track inventory movement across production and outlets.</li><li>Coordinate and conduct regular stock counts and spot checks.</li><li>Identify and report discrepancies in usage, wastage, and spoilage; implement corrective measures.</li></ul>3. Calculating Menu &amp; Recipe Costing<ul><li>Work with the kitchen and production team to cost new recipes and products based on ingredient prices and preparation costs.</li><li>Ensure accurate and up-to-date recipe costing sheets for all menu items.</li><li>Monitor and adjust selling prices to ensure alignment with target margins.</li></ul>4. Supplier Coordination &amp; Purchase Cost Control<ul><li>Collaborate with the procurement team to ensure purchasing is aligned with cost targets.</li><li>Track supplier pricing trends and support negotiations for cost-effective sourcing.</li><li>Evaluate suppliers&rsquo; performance and suggest improvements where necessary.</li></ul>5. System &amp; Process Improvement<ul><li>Assist in the implementation of automated systems for inventory and cost control.</li><li>Review and recommend improvements in standard operating procedures (SOPs) related to cost management.</li><li>Support budgeting and financial planning processes with relevant production cost data.</li></ul>6. Compliance &amp; Audit Support<ul><li>Ensure all cost-related practices comply with internal control policies and audit requirements.</li><li>Support finance and internal audit teams with required documentation and cost breakdowns.</li></ul>KEY REQUIREMENTS / CANDIDATE PROFILE:<ul><li>2&ndash;4 years of experience in a similar role, preferably in F&amp;B, catering, or the hospitality industry</li><li>Bachelor&rsquo;s degree in accounting, Finance, Business Administration, or related field.</li><li>In-depth knowledge of cost control practices and production workflows in a bakery/pastry environment is highly preferred.</li><li>Strong analytical and numerical skills.</li><li>Excellent proficiency in Microsoft Excel; experience with ERP or inventory systems.</li><li>Knowledge of SUPY is an advantage.</li><li>Detail-oriented with a high level of accuracy.</li><li>Strong communication and coordination skills.</li><li>Ability to manage time and meet deadlines in a fast-paced setting.</li><li>Proactive attitude with a solution-oriented mindset.</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li>F&amp;B, catering, hospitality industry: 2 years (Required)</li><li>Cost Controller: 2 years (Required)</li></ul>

Cost Controller