Chef de Partie - Bakery

PURPOSE OF POSITION

Supervise 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 & RESPONSIBILITIES

• Execute daily, weekly, and seasonal bakery production schedules
• Ensure consistent quality standards across all products and presentations
• Manage day to day food costs and waste minimization
• Ensure accuracy in order requests to Exec Sous to ensure no items are over stocked or out of stock.
• Implement and monitor HACCP systems and UAE Municipality compliance protocols
• Conduct staff training programs on techniques, safety procedures and quality standards
• Collaborate on integrated menu planning and special events
• Monitor KPIs including production efficiency, quality metrics, and customer satisfaction
• Handle dietary requirements, allergen protocols, and customization requests
• Maintain detailed production documentation and cost analysis reports
• Respect kitchen hierarchy and lead junior colleagues with respect

PERSONAL ATTRIBUTES

• Exceptional leadership and team management capabilities.
• Understanding of cost control and operational efficiency
• Creativity innovation and bakery trend awareness
• Excellent communication and interpersonal skills
• Ability to work under pressure while maintaining quality and team morale
• Detail-oriented with strong organizational and planning skills
• Adaptability to rapidly changing production demands and market requirements
• Willing to work in night shift.

QUALIFICATIONS & EXPERIENCE

• Advanced pastry arts degree/diploma from recognized culinary institution or equivalent experience
• Minimum 3-5 years progressive bakery experience with at least 2 years in supervisory role; central production and high-volume operations essential
• PIC certification preferred
• 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

Job Type: Full-time

Experience:

• Central production: 5 years (Required)
• Supervisory role: 2 years (Required)