Abrar Admin

The Food & Beverage Group

<div>Role Purpose
The Chef de Partie - Pastry is responsible for overseeing an assigned section of the pastry kitchen and ensuring the preparation, production, and presentation of pastries, desserts, breads, and baked goods to the required standards of quality, consistency, and timing. The role supports the Head Pastry Chef in day-to-day pastry operations and plays an important part in maintaining section readiness, mise en place discipline, hygiene, stock control, and junior team support.
This role is suited to a technically strong pastry professional who can work independently within a defined section, support service under pressure, and maintain high operational standards in a fast-paced hospitality environment.
Job Summary
The Chef de Partie - Pastry manages a designated pastry section during preparation and service, ensuring all products are produced in line with approved recipes, presentation standards, food safety requirements, and operational timelines. The role includes day-to-day pastry production, section organization, quality control, stock monitoring, wastage management, and support with training more junior pastry team members.
Where required, the role may also support pre-opening setup, menu trials, equipment readiness, and the opening phase of new sites within the business.
Key Responsibilities
Pastry Production and Section Management<ul><li>
Prepare and produce pastries, desserts, cakes, breads, viennoiserie, and other baked items in line with approved recipes and presentation standards.</li><li>
Take ownership of the assigned pastry section and ensure all daily tasks, prep requirements, and service output are completed accurately and on time.</li><li>
Organize mise en place effectively to ensure the pastry section is service-ready and operates smoothly during busy periods.</li><li>
Monitor quality, consistency, portioning, finish, and presentation of all pastry items before and during service.</li></ul>
Operational Support<ul><li>
Review daily production sheets and ensure all items are prepared in line with forecasts, events, outlet needs, and service timing.</li><li>
Support the Head Pastry Chef and Pastry Sous Chef with menu execution, seasonal changes, new item trials, and special pastry requests where required.</li><li>
Work collaboratively with the wider kitchen team to ensure service flow and consistency across outlets or service periods.</li><li>
Support pre-opening or launch activities where required, including kitchen setup, recipe trials, and readiness checks.</li></ul>
Stock, Cost, and Waste Control<ul><li>
Monitor stock levels within the pastry section and communicate replenishment needs in a timely manner.</li><li>
Use ingredients efficiently and minimize wastage through correct production planning, storage, and portion control.</li><li>
Ensure pastry products are labelled, stored, rotated, and handled correctly to maintain freshness, food safety, and yield control.</li><li>
Support inventory counts and basic ordering requirements for the pastry section as assigned.</li></ul>
Hygiene, Safety, and Compliance<ul><li>
Maintain the pastry section in a clean, organized, and hygienic condition at all times.</li><li>
Follow all food safety, hygiene, HACCP, and kitchen safety standards, including proper storage, handling, cleaning, and waste disposal procedures.</li><li>
Use equipment, tools, ovens, mixers, and appliances safely and correctly, reporting any faults or maintenance concerns promptly.</li><li>
Ensure compliance with company policies, culinary standards, and kitchen operating procedures.</li></ul>
Team Support and Training<ul><li>
Support the training and guidance of Commis Chefs, Demi Chef de Parties, and junior pastry team members where required.</li><li>
Demonstrate correct pastry techniques, preparation standards, and section discipline to junior staff.</li><li>
Help maintain a positive, disciplined, and team-oriented pastry kitchen environment.</li><li>
Communicate clearly with supervisors and colleagues regarding section readiness, shortages, and operational issues.</li></ul>
Working Environment and Expectations
This role operates in a fast-paced kitchen environment and requires extended periods of standing, lifting, repetitive preparation work, and operation of hot ovens and pastry equipment. The Chef de Partie - Pastry is expected to work flexibly across shifts, including evenings, weekends, and public holidays as required by the business.
The role requires strong discipline, pace, teamwork, and attention to detail during both preparation and service periods.
Requirements<ul><li>
Minimum 3-5 years of pastry experience in a hotel, restaurant, bakery, or other professional hospitality environment, including experience at CDP level or as a strong Demi Chef de Partie ready to step up.</li><li>
Good knowledge of pastry preparation, baking techniques, dessert production, and section management.</li><li>
Strong understanding of food safety, hygiene, HACCP, and kitchen cleanliness standards.</li><li>
Ability to manage a pastry section independently and perform effectively under pressure.</li><li>
Experience in high-volume, luxury, fine dining, or pre-opening environments is an advantage.</li><li>
Diploma, certification, or formal training in Pastry Arts, Culinary Arts, Baking, or a related discipline is preferred.</li></ul>
Skills and Competencies<ul><li>
Strong technical pastry skills and good product knowledge.</li><li>
Attention to detail in quality, finish, portioning, and presentation.</li><li>
Good organizational skills and strong section discipline.</li><li>
Ability to remain calm and effective during busy service periods.</li><li>
Positive team attitude and willingness to support wider kitchen operations.</li><li>
Reliable, proactive, and committed to maintaining high kitchen standards.</li></ul></div>

Chef De Partie - Pastry

<div>Role Purpose
We are seeking a Chef De Partie - Bakery to support daily bakery production across our multi-brand F&amp;B portfolio.
The CDP is responsible for producing high-quality bakery items while supporting the Head Baker, Senior Bakery Sous Chef, and Bakery Sous Chef with section readiness, junior team guidance, product consistency, and production control.
This is a hands-on technical role for an experienced baker who can work independently, follow approved recipes and production sheets, and support junior team members during daily operations.
The role requires strong bakery fundamentals, consistency, cleanliness, and the ability to work in a structured production environment across site-level bakery and/or CPU operations.
Core Scope of the Role<ul><li>
Produce bakery items according to approved recipes and standards</li><li>
Support daily production schedules, batch sheets, and section readiness</li><li>
Assist with dough preparation, proofing, baking, cooling, finishing, and storage</li><li>
Support Bakers / Assistant Bakers and Bakery Assistants during production</li><li>
Maintain product quality, hygiene, and consistency</li><li>
Minimise wastage and follow portion and recipe controls</li><li>
Assist with product trials, launches, and seasonal menu changes</li></ul>
Key Responsibilities
1. Daily Bakery Production<ul><li>
Prepare and bake bakery products according to approved recipes and production plans</li><li>
Mix, knead, shape, proof, bake, cool, and finish products as required</li><li>
Produce breads, buns, rolls, doughs, laminated items, pastries, and other baked goods</li><li>
Follow correct timings, temperatures, proofing methods, and baking procedures</li><li>
Ensure products are prepared to the required quality and consistency</li><li>
Support production for service, retail display, delivery, or dispatch</li></ul>
2. Section Readiness &amp; Support<ul><li>
Prepare bakery mise en place for daily production</li><li>
Ensure ingredients, tools, trays, moulds, mixers, ovens, and equipment are ready for use</li><li>
Assist with section organisation and daily production flow</li><li>
Support the Bakery Sous Chef or Head Baker with task allocation where required</li><li>
Help maintain clean and efficient working stations</li><li>
Support handovers between shifts</li></ul>
3. Recipe &amp; Product Standards<ul><li>
Follow approved recipes, specifications, batch sheets, and portion controls</li><li>
Ensure all products meet required size, weight, shape, colour, texture, and presentation standards</li><li>
Report ingredient issues, production challenges, or quality concerns to senior team members</li><li>
Support product refinement by providing practical feedback during trials</li><li>
Maintain consistency across repeated production cycles</li><li>
Ensure finished products are handled, stored, and labelled correctly</li></ul>
4. Quality Control<ul><li>
Check dough development, proofing, bake quality, colour, texture, and finish</li><li>
Identify defects or inconsistencies and escalate them promptly</li><li>
Ensure products are not served, displayed, or dispatched if below standard</li><li>
Follow cooling, holding, packing, and storage procedures</li><li>
Support shelf-life checks and daily product quality reviews</li><li>
Maintain high standards of presentation and product handling</li></ul>
5. Team Support &amp; Training<ul><li>
Support Bakers / Assistant Bakers and Bakery Assistants during production</li><li>
Demonstrate correct methods, hygiene standards, and equipment use</li><li>
Help new team members understand section routines and product standards</li><li>
Communicate clearly with the bakery, pastry, kitchen, and service teams</li><li>
Maintain a positive and professional attitude</li><li>
Support a disciplined, clean, and standards-led working environment</li></ul>
6. Commercial &amp; Waste Control<ul><li>
Follow approved portion controls and production quantities</li><li>
Minimise wastage through accurate preparation and careful handling</li><li>
Use ingredients responsibly and avoid overproduction</li><li>
Report low stock, damaged ingredients, or quality issues</li><li>
Support yield control by following correct recipes and production methods</li><li>
Assist with stock rotation using FIFO principles</li></ul>
7. Hygiene, Food Safety &amp; Cleanliness<ul><li>
Maintain cleanliness of the bakery section at all times</li><li>
Follow HACCP, food safety, allergen, and hygiene requirements</li><li>
Ensure correct storage, labelling, dating, and temperature controls</li><li>
Clean and sanitise workstations, tools, trays, ovens, mixers, and equipment</li><li>
Follow grooming, uniform, and personal hygiene standards</li><li>
Report maintenance or safety issues immediately</li></ul>
Working Environment &amp; Expectations
This role operates within a premium, fast-paced, multi-brand F&amp;B environment.
The Chef De Partie must:<ul><li>
Be hands-on and technically confident</li><li>
Work accurately according to recipes and production schedules</li><li>
Maintain consistency under pressure</li><li>
Support junior team members where required</li><li>
Work early mornings, weekends, holidays, or shifts as required</li><li>
Follow direction from senior bakery leadership</li><li>
Maintain strong hygiene, discipline, and organisation</li></ul>
This is a production-focused role requiring reliability, precision, and strong bakery fundamentals.
Required Experience &amp; Profile<ul><li>
3&ndash;5+ years&rsquo; bakery experience in hotels, restaurants, caf&eacute;s, bakeries, or production kitchens</li><li>
Good technical knowledge of bread, dough, proofing, baking, and bakery preparation</li><li>
Experience with commercial bakery equipment preferred</li><li>
Understanding of food safety, hygiene, allergens, and storage standards</li><li>
Ability to follow recipes and production sheets accurately</li><li>
Ability to support junior team members</li><li>
GCC experience preferred but not essential</li></ul>
What We Are Looking For<ul><li>
A reliable and skilled baker with strong technical ability</li><li>
Someone who values consistency, cleanliness, and quality</li><li>
A team player who can support junior colleagues</li><li>
Good attention to detail</li><li>
Ability to work at pace without compromising standards</li><li>
Willingness to grow within a multi-brand bakery platform</li></ul></div>

Chef De Partie - Bakery

<div>Role Purpose
The Bakery Production Manager is responsible for managing the daily production operations of the bakery CPU, ensuring consistent quality, efficient production planning, food safety compliance, cost control, team supervision, and timely supply of bakery products to restaurants, caf&eacute;s, retail outlets, and external clients where applicable.
This role requires strong bakery production experience, excellent operational discipline, and the ability to manage high-volume production while maintaining artisanal quality standards.
Key Responsibilities
Production Management<ul><li>
Oversee the daily bakery production schedule across breads, pastries, viennoiserie, cakes, desserts, doughs, and other bakery products as required.</li><li>
Ensure production is completed on time, in full, and in line with approved recipes, specifications, portion sizes, and quality standards.</li><li>
Plan and coordinate batch production according to outlet requirements, events, delivery schedules, and forecasted demand.</li><li>
Manage workflow across mixing, proofing, baking, cooling, finishing, packing, storage, and dispatch.</li><li>
Ensure all products are produced consistently and to the required brand standards.</li></ul> 
Team Leadership<ul><li>
Supervise and coordinate bakers, pastry chefs, cake decorators, bakery assistants, packers, and production support staff.</li><li>
Allocate daily tasks and monitor team productivity, attendance, hygiene, and performance.</li><li>
Train team members on recipes, techniques, equipment use, quality standards, and food safety procedures.</li><li>
Support the Executive Chef and Head of Bakery with recruitment, onboarding, training, and team development.</li><li>
Maintain a disciplined, clean, respectful, and productive working environment.</li></ul> 
Quality Control<ul><li>
Conduct regular checks on product quality, texture, appearance, weight, taste, finish, and shelf life.</li><li>
Ensure any non-compliant products are identified, reported, and corrected immediately.</li><li>
Maintain consistency across all bakery items supplied to outlets and clients.</li><li>
Work with the Head of Bakery to improve recipes, production methods, yields, and product presentation.</li></ul> 
Food Safety &amp; Hygiene<ul><li>
Ensure full compliance with HACCP, municipality regulations, food safety standards, and internal hygiene policies.</li><li>
Monitor temperature controls, storage procedures, expiry dates, labelling, allergen controls, and cleaning schedules.</li><li>
Ensure all team members follow personal hygiene, uniform, and safe food-handling requirements.</li><li>
Maintain accurate records for production, cleaning, temperatures, wastage, receiving, and traceability.</li></ul> 
Inventory &amp; Cost Control<ul><li>
Monitor ingredient usage, stock levels, wastage, and production yields.</li><li>
Coordinate with procurement and stores to ensure raw materials are available for production.</li><li>
Minimise wastage through proper planning, storage, rotation, portion control, and accurate forecasting.</li><li>
Support recipe costing, product costing, and margin control where required.</li><li>
Report shortages, overstocking, quality issues, and supplier concerns. 
 
</li></ul>Equipment &amp; Maintenance<ul><li>
Ensure bakery equipment is used correctly, safely, and efficiently.</li><li>
Monitor the condition of ovens, mixers, proofers, blast chillers, refrigerators, freezers, sheeters, and other production equipment.</li><li>
Report maintenance issues promptly and coordinate with the maintenance team to reduce downtime.</li><li>
Ensure proper cleaning and care of all production equipment. 
 
</li></ul>Coordination &amp; Communication<ul><li>
Liaise with outlet chefs, restaurant managers, logistics, procurement, and operations teams regarding production needs and delivery schedules.</li><li>
Communicate daily production updates, shortages, delays, quality issues, and operational risks.</li><li>
Support new product trials, seasonal menus, events, retail range development, and special orders. 
 
</li></ul>Required Experience<ul><li>
Minimum 5&ndash;7 years&rsquo; experience in bakery production, with at least 2&ndash;3 years in a supervisory or managerial role.</li><li>
Experience in a bakery CPU, hotel bakery, high-volume bakery, central kitchen, artisan bakery, or premium F&amp;B production environment.</li><li>
Strong knowledge of breads, doughs, pastries, cakes, desserts, and bakery production processes.</li><li>
Experience managing production planning, team supervision, quality control, hygiene standards, and wastage control.</li><li>
UAE or GCC experience is preferred but not essential. 
 
</li></ul>Skills &amp; Competencies<ul><li>
Strong bakery production knowledge.</li><li>
Excellent team management and leadership skills.</li><li>
Strong planning, organisation, and time-management ability.</li><li>
Good understanding of HACCP, food safety, hygiene, and municipality requirements.</li><li>
Ability to work under pressure and manage high-volume production.</li><li>
Strong attention to detail and product consistency.</li><li>
Good communication skills.</li><li>
Cost-conscious and commercially aware.</li><li>
Practical problem-solving ability.</li><li>
Able to work early mornings, weekends, public holidays, and flexible shifts as required. 
 
</li></ul>Qualifications<ul><li>
Culinary, bakery, pastry, or hospitality qualification preferred.</li><li>
HACCP or food safety certification preferred.</li><li>
Relevant professional bakery training is an advantage. 
 
</li></ul>Key Performance Indicators<ul><li>
Production delivered on time and in full.</li><li>
Consistent product quality.</li><li>
Controlled wastage and accurate yields.</li><li>
Compliance with food safety and hygiene standards.</li><li>
Efficient labour planning and team productivity.</li><li>
Reduced production errors and customer complaints.</li><li>
Accurate stock usage and production records.</li></ul></div>

Bakery Production Manager

<div>Position Type: Full-Time
Division: Central Services - PMO (Project Development) / Brand Development
Reports Into: Lead Brand / Creative Function<h3 class="jobSectionHeader">
Role Purpose</h3>
The Brand &amp; Content Designer is responsible for the execution and production of all visual brand assets across the Group&rsquo;s portfolio of hospitality concepts. The role focuses on applying approved brand systems consistently across digital, print, operational, and in-venue touchpoints.
Working within established brand frameworks, the Brand &amp; Content Designer supports the development of high-quality visual outputs that maintain brand consistency, operational functionality, and production accuracy across multiple concepts simultaneously.
This is an execution-focused role operating within structured brand and approval systems. The role supports the wider Brand and Marketing function through precise implementation rather than ownership of strategy or creative direction.<h3 class="jobSectionHeader">
Core Responsibilities</h3><h5 class="jobSectionHeader">
Brand Asset Production</h5><ul><li>
Execute and produce brand assets across all Group concepts<ul><li>
Develop design collateral across digital and physical touchpoints including menus, packaging, signage, uniforms, presentations, and in-venue materials</li><li>
Produce digital assets for social media, campaigns, launch communications, and web support</li></ul></li><li>
Ensure all outputs align with approved brand guidelines, typography systems, color palettes, and visual identity frameworks</li><li>
Maintain organized and version-controlled asset libraries across all brands</li><li>
Prepare production-ready artwork for print and digital application</li></ul><h5 class="jobSectionHeader">
Brand Consistency &amp; Visual Application</h5><ul><li>
Apply approved visual identity systems consistently across all deliverables</li><li>
Ensure alignment across layout, composition, typography, imagery, and visual language</li><li>
Work directly from approved concept books and brand guidelines</li><li>
Support the enforcement and maintenance of brand standards across all formats and locations</li><li>
Identify and flag inconsistencies or missing brand assets where necessary</li></ul><h5 class="jobSectionHeader">
Campaign &amp; Content Execution</h5><ul><li>
Produce campaign assets and day-to-day content across multiple hospitality concepts</li><li>
Adapt approved creative assets into platform-specific formats for social, digital, print, and operational use</li><li>
Support launch campaigns, pre-opening materials, seasonal activations, and promotional rollouts</li><li>
Capture basic on-site content where required to support social and marketing needs</li><li>
Work within project timelines, approval structures, and operational deadlines</li></ul><h5 class="jobSectionHeader">
Operational Design Delivery</h5><ul><li>
Develop practical, production-ready assets for hospitality operations</li><li>
Ensure menus, packaging, signage, and venue collateral are functional, legible, and technically accurate</li><li>
Coordinate artwork specifications for print and fabrication requirements</li><li>
Support operational teams by ensuring deliverables are usable and execution-ready</li></ul><h5 class="jobSectionHeader">
Multi-Brand Workflow Management</h5><ul><li>
Manage deliverables across multiple concepts simultaneously</li><li>
Maintain clear separation between brand identities and visual systems</li><li>
Deliver high-volume output while maintaining consistency and attention to detail</li><li>
Prioritize workload effectively within fast-paced project timelines</li></ul><h5 class="jobSectionHeader">
Key Outputs</h5><ul><li>
Production-ready brand assets across all Group concepts</li><li>
Consistent application of approved visual identity systems</li><li>
Timely delivery of campaign, operational, and launch materials</li><li>
Organized and accessible asset management systems</li><li>
Accurate execution across digital, print, and environmental touchpoints</li></ul><h5 class="jobSectionHeader">
Ideal Profile</h5><ul><li>
2&ndash;4 years of experience in graphic design or brand design, preferably within hospitality, F&amp;B, lifestyle, or retail sectors</li><li>
Strong portfolio demonstrating experience across brand application, print, packaging, social content, and campaign execution</li><li>
Proficiency in Adobe Creative Suite, including Photoshop, Illustrator, and InDesign</li><li>
Experience with video editing and content tools such as Premiere Pro, CapCut, After Effects, or similar platforms is advantageous</li><li>
Familiarity with Figma and digital design workflows is beneficial</li><li>
Strong understanding of typography, layout systems, composition, and production specifications</li><li>
Comfortable working within structured approval and brand-governed environments</li><li>
Ability to operate across multiple brands while maintaining consistency and quality under pressure</li></ul><h5 class="jobSectionHeader">
This Role</h5><ul><li>
Executes approved brand systems across all touchpoints</li><li>
Produces visual assets across digital, print, and operational formats</li><li>
Supports brand consistency and production quality across the Group</li></ul><h5 class="jobSectionHeader">
This Role Does Not</h5><ul><li>
Define brand strategy or positioning</li><li>
Independently create or alter brand identities</li><li>
Own campaign strategy or marketing direction</li><li>
Operate outside approved brand frameworks without alignment</li></ul></div>

Brand & Content Designer

Join The Food & Beverage Group and explore 4   exciting career opportunities. They're hiring for various roles with options for remote or on-site work. Apply today and become part of their innovative team.

The Food & Beverage Group

About Company

Chef De Partie - Pastry

Chef De Partie - Bakery

Bakery Production Manager

Brand & Content Designer