barista

waiter/waitress

waiter

f&b service expert

waiter / waitress

bakery chef de partie viennoiserie s

Our Story:Alabbar Enterprises &amp; ANOTHER is a UAE-based retail group that represents established brands like Candylicious, Ethan Allen, Yogurtland and Garrett Popcorn. It is also the parent company of multiple F&amp;B concepts like Social House, Karak House, Angelina, Gia, Markette, Two Bistro, Caya, Parka, Krema, Carpo, Ganache Chocolatier, The Good Hood Kitchen, Klay by Karak and Kuku under its umbrella. An entity with lifestyle and retail endeavours and a passion for distinction - moments &ndash; growth. Guided by our values and positivity, we bring prevailing international &amp; homegrown brands, delivering the highest levels of retail excellence and experiences to our guests. The backbone of our vision is to pursue opportunities to grow and expand our presence locally and internationally while adhering to our core values and bringing synonymous moments and experiences to life.Job Summary:Responsible in assisting the Head Chef in back of house Pastry &amp; Food preparation area. Daily shift activities, customersatisfaction in the food quality.Job Responsibilities:<ul><li>Capability of performing repetitious duties.</li><li>Performing other reasonable job duties as assigned by direct supervisors from time to time.</li><li>Being responsible in assisting the Sous Chef &amp; Head Chef in supporting the culinary operations of a specific section.</li><li>Maintaining clear communications with the Commis &amp; DCDPs including all relative internal communications.</li><li>Producing products as instructed by senior staff.</li><li>Ensuring that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.</li><li>Working closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.</li><li>Using equipment skillfully by following correct safe procedures.</li><li>Maintaining a clean and safe work station.</li><li>Ensuring a positive and professional working environment throughout the kitchens and upholding all culinary standards.</li><li>Abiding to all hygiene/ safety procedures as per company policy.</li><li>Correctly dating and storing food, sanitize equipment and take other measures to ensure integrity and quality of food product.</li><li>Controlling breakage, spoilage and cost items.</li><li>To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when required</li></ul>Job Requirements:<ul><li>3-5 years of proven work experience in a similar filed with a known F&amp;B property.</li><li>Energetic self-starter.</li><li>Ability to travel and adapt to a multi- cultural environment.</li><li>Result focus.</li><li>Communication &amp; Interpersonal Skills.</li></ul>What We Offer:<ul><li>A supportive and friendly team.</li><li>Career growth opportunities.</li><li>Competitive salary and benefits.</li></ul>Job Type: Full-timePay: From AED5,500.00 per monthWork Location: In person

Bakery Chef De Partie (Viennoiserie's)

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

DUBAI INTERNATIONAL HOTEL

Job Summary:As a Demi Chef de Partie, you will play a crucial role in the kitchen, assisting the Chef de Partie and Sous Chef in preparing and presenting high-quality dishes. You will be responsible for a specific section of the kitchen, ensuring the highest standards of food preparation, cleanliness, and organization are maintained. This position offers an excellent opportunity for growth and development in the culinary field.Key Responsibilities:<ul><li>Assist in the preparation of ingredients, sauces, and mise en place for your designated kitchen section, ensuring that all items are prepared to the highest standards</li><li>Execute cooking tasks according to recipes and standards set by the Chef de Partie and Sous Chef, ensuring the consistent quality and presentation of dishes.</li><li>Maintain a clean and organized work station, including proper storage and labeling of ingredients, regular cleaning, and sanitizing of equipment and work surfaces</li><li>Ensure that all dishes leaving your section are of the highest quality, properly cooked, and well-presented.</li><li>Collaborate with other members of the kitchen team to ensure smooth and efficient service, assisting in plating and coordinating orders during busy periods.</li><li>Contribute ideas and suggestions for menu improvements, new dishes, and special promotions to enhance the culinary offerings.</li><li>Strictly follow all food safety, hygiene, and sanitation guidelines, including HACCP principles, to maintain a safe and clean kitchen environment.</li><li>Assist in training and mentoring junior kitchen staff, ensuring they understand and follow the kitchen's standards and procedures.</li><li>Assist in monitoring and controlling food inventory levels, informing the Chef de Partie or Sous Chef of any shortages or excesses.</li></ul>Qualifications:<ul><li>Proven experience working as a Commis Chef or Demi Chef de Partie in a reputable kitchen.</li><li>Culinary school diploma or equivalent culinary certification is preferred.</li><li>Strong knowledge of food preparation techniques and culinary terminology.</li><li>Ability to work effectively in a fast-paced, high-pressure environment.</li><li>Excellent teamwork and communication skills.</li><li>Attention to detail and a commitment to maintaining high-quality standards.</li><li>Knowledge of food safety and sanitation regulations.</li></ul>Supervision of staff<ul><li>Undertake the responsibilities of the Chef de Partie in his absence.</li><li>Conduct on-the-job training for junior staff.</li><li>Uphold a warm and friendly working environment.</li></ul>Knowledge, Skills and Behavioral Characteristics:<ul><li>Secondary education completed.</li><li>Three years&rsquo; experience in food preparation and demonstration cooking.</li><li>Demonstrated ability to work in a team environment with minimum supervision and direction</li><li>Good working skills in Hot section of kitchen, with good knowledge of various international cuisines.</li><li>Basic food hygiene certified.</li><li>Similar experience of 1-2 years working in a reputed 4/5-star hotel or catering company.</li><li>Hotel Graduate/ Diploma holder.</li><li>Be able to read, write and speak in English language.</li><li>Can work for buffet, A la carte and bulk production.</li><li>Can manage to multitask at the same time.</li></ul>Cuisine:<ul><li>Asian and Western</li></ul>Job Type: Full-time

Demi Chef de Partie

Passion F and B

Job SummaryAvatara Restaurant is seeking a skilled and passionate Demi Chef de Partie (DCDP) &ndash; Halwai to join our culinary team. The ideal candidate will have hands-on experience in preparing authentic sweets and desserts while maintaining the highest standards of quality, hygiene, and consistency. The DCDP &ndash; Halwai will support the Chef de Partie in the day-to-day operations of the Halwai section and contribute to delivering an exceptional dining experience.Key Responsibilities:<ul><li>Sweet Preparation &amp; Cooking: Prepare a variety of traditional sweets, desserts, and festive specialties following standardized recipes and quality standards.</li><li>Quality Control: Ensure all sweets are prepared with consistent taste, texture, presentation, and freshness.</li><li>Hygiene &amp; Food Safety: Maintain cleanliness of the Halwai section and follow food safety, hygiene, and sanitation standards at all times.</li><li>Inventory Management: Assist in monitoring stock levels, controlling wastage, and requesting ingredients required for daily production.</li><li>Team Support: Support the Chef de Partie in supervising the Halwai section and guide Commis chefs and helpers during production.</li><li>Section Operations: Ensure the Halwai station is organized, well-stocked, and ready for daily operations and service.</li><li>Equipment Maintenance: Properly use and maintain kitchen equipment and report any maintenance requirements promptly.</li></ul>Required Skills:<ul><li>Hands-on experience in preparing traditional Indian sweets and desserts.</li><li>Knowledge of sugar syrups, khoya, milk-based sweets, fried sweets, and regional delicacies.</li><li>Good understanding of food safety and hygiene practices.</li><li>Strong organizational and time-management skills.</li><li>Ability to work efficiently in a fast-paced kitchen environment.</li><li>Team player with good communication skills.</li><li>Culinary qualification or relevant experience in a Halwai section is preferred.</li></ul>Pay: AED3,000.00 - AED3,500.00 per monthWork Location: In person

Demi Chef de Partie – Indian Sweets (Halwai)

Grandiose Supermarket LLC

At Flour Country (Bakery Production Unit) we are seeking Assistant Production Manager (Pastry Product Range).Job Purpose:The employee will be responsible for overseeing the creation of high-quality pastries, managing a team of bakers, ensuring consistency in production, and maintaining high standards of hygiene and efficiencyKey Responsibilities:Production &amp; Quality Control:<ul><li>Oversee the preparation and production of a variety of pastries, cakes, and baked goods in a high-volume manufacturing environment.</li><li>Develop and standardize recipes to ensure product consistency, taste, and presentation.</li><li>Conduct regular quality checks and ensure adherence to production standards and specifications.</li><li>Experiment with new recipes and techniques to enhance the product range.</li></ul>Team Leadership &amp; Training:<ul><li>Supervise and train a team of bakers and pastry assistants, ensuring adherence to production schedules and quality standards.</li><li>Assign tasks and monitor team performance, providing guidance and feedback.</li><li>Conduct training sessions to improve the skills of bakery staff.</li></ul>Inventory &amp; Cost Control:<ul><li>Manage inventory of raw materials and ingredients, ensuring stock levels are maintained.</li><li>Work closely with procurement to source high-quality ingredients at optimal costs.</li><li>Minimize waste and ensure cost-effective production while maintaining quality.</li></ul>Hygiene &amp; Safety Compliance:<ul><li>Ensure compliance with UAE food safety regulations, HACCP, and hygiene standards.</li><li>Maintain cleanliness and organization in the production area.</li><li>Implement safety protocols to prevent accidents and ensure a safe working environment.</li></ul>Required Qualifications, Experience &amp; Skills:<ul><li>Secondary level education diploma is an advantage.</li><li>8 to 15 years in a similar role, preferably in an industrial kitchen / catering company / hotel.</li><li>Excellent communication skills.</li><li>Strong knowledge of pastry production techniques, ingredient handling, and baking science.</li><li>Ability to manage production schedules and ensure efficiency in large-scale operations.</li><li>Knowledge of food safety and HACCP standards.</li><li>Creativity in developing new recipes and improving existing products.</li></ul>Pay: AED6,000.00 - AED10,000.00 per monthApplication Question(s):<ul><li>How many years of experience you have as a Pastry Chef?</li><li>What is your minimum salary expectation?</li><li>What is your notice period (in Days)?</li></ul>Work Location: In person

Assistant Production Manager (Pastry Production Operations)

One&Only One Za’abeel

<div>Sous Chef, Culinara - One&amp;Only One Za'abeel
 
(20363) 
At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn. 
 
Behold the dawn of a new, all-encompassing resort experience in Dubai &ndash; One&amp;Only One Za&rsquo;abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion. 
<div><h3 class="jobSectionHeader">About the Role</h3>
As Sous Chef, International Kitchen, you will play a key role in supporting the Chef de Cuisine in leading the day-to-day culinary operations of a busy and diverse kitchen. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across a wide range of international cuisines, delivering exceptional dining experiences for guests from around the world.
In this role, you will oversee kitchen operations during service, supervise and mentor the culinary team, and ensure compliance with food safety, hygiene, and brand standards. You will assist with menu planning, recipe development, stock management, and cost control while driving operational efficiency and culinary excellence. Working in a fast-paced environment, you will bring creativity, organization, and strong leadership to every aspect of the kitchen.
<h3 class="jobSectionHeader">About You</h3>
The ideal candidate is a passionate and talented culinary professional with experience as a Sous Chef or an experienced Junior Sous Chef within a luxury hotel, resort, or high-volume international dining operation. You possess a strong foundation in international cuisine, with the ability to execute a variety of culinary styles while maintaining consistency and quality.
You are a hands-on leader who thrives in a dynamic environment and enjoys developing and motivating a multicultural team. With excellent organizational and communication skills, you can effectively manage multiple priorities, ensure smooth kitchen operations, and maintain high standards under pressure. A strong understanding of food cost management, menu engineering, and HACCP principles is essential, along with a genuine passion for hospitality, innovation, and creating memorable guest experiences. 
</div>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div>

Sous Chef, Culinara - One&Only One Za'abeel

Explore 137+ Bakery chef de partie viennoiserie s in Dubai this August. Find roles across top companies and apply now to boost your career.