supervisor pastry

Dorchester Collection

Your future, our legacy Hotel The Lana - Dorchester Collection Division &amp; Department Food &amp; Beverage - Pastry Job Title Commis 2 - Pastry &amp; Bakery Contract Type Permanent Status Full time Position Overview We are not just a collection of hotels, but instead a talented community. A family with a shared passion and commitment to, unapologetically, love and breathe who we are every day. An eclectic grouping who really care about each other and our guests, where belonging transcends all else. We do this with a backdrop of extraordinary hotels, steeped in history, glamour, and stories, which provide the perfect stage for our people our Legends to live our vision Treasured by Guests, Cherished by Employees, Celebrated Worldwide. Diversity and Inclusion at Dorchester Collection are core beliefs of our We Care philosophy. The basis of We Care is to create an environment where all our employees feel valued and respected, allowing positive engagement to prosper. We continually strive to build and nurture a culture where inclusivity is part of our DNA, reflected by our core values of Passion, Personality, Respect, Working Together and Creativity. When submitting your application, please let us know if you require any special accommodation during the interview process. We care about your career and are known for having the absolute best people in the industry. When you join us as a Commis Chef you start a unique opportunity to become celebrated as the very best in your field. You ll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story. What you'll get As a Commis Chef at The Lana, Dorchester Collection Dubai here are just some of the great benefits you will receive: Competitive Salary PackageWorld-class Development OpportunitiesComplimentary stays with breakfast included in our sister Dorchester Collection hotels50% off at bars and restaurants within all of our sister Dorchester Collection hotelsMeals on DutyPrivate Medical InsuranceLife InsuranceFlight Allowance every 24 monthsShared Company AccommodationCompany provided transportation to and from workUniform provided by the Company with complimentary laundryService Charge What you'll do You ll love what you do and take pride in delighting our guests:You will be responsible for maintaining food quality control, appropriate and timely food rotation, timely service, and quality of food of the highest standard to ensure our guests receive nothing but the best experience.You will prepare, cook, and present food adhering to food safety standards, learning new and exciting skills along the way.Our values of Passion, Personality, Respect, Working Together and Creativity guide us each day. As a Commis Chef you ll have the opportunity to bring these to life and continue to create our legacy. You ll also coordinate with the Chief Baker/ Executive Pastry Chef on daily preparation, food shortages and the development of seasonal food and beverage activities.You ll be up to date with the latest Pastry and Bakery trends, be creative and skilled in the art of cookery.You will thrive in a high-pressure environment whilst maintaining a high level of quality.The items shared are the essence of the day in the life of a Commis Chef, but we ll make sure you are provided with specifics on how we care for our hotel.

Commis 2 - Pastry & Bakery

Kibun Cafe

Pastry Chef &ndash; Duties and Responsibilities1. Production and Preparation<ul><li>Prepare, bake, and present a wide variety of pastries, desserts, cakes, cookies, tarts, and other baked goods.</li><li>Develop and standardize recipes to maintain consistency and quality.</li><li>Measure, mix, and bake ingredients using appropriate kitchen tools and techniques.</li><li>Ensure proper portioning, taste, and presentation of all pastry items.</li><li>Create seasonal and special menus in coordination with the head chef or management.</li><li>Monitor the quality of ingredients and freshness of products.</li></ul>2. Menu Development and Innovation<ul><li>Design and test new dessert concepts and pastry items.</li><li>Stay updated with current trends in pastry and dessert preparation.</li><li>Suggest creative ideas for daily specials, promotions, or themed menus.</li></ul>3. Inventory and Cost Control<ul><li>Manage inventory of ingredients, supplies, and equipment.</li><li>Control food cost and minimize waste through efficient production planning.</li><li>Requisition necessary ingredients and materials while adhering to budget limits.</li><li>Ensure proper storage and labeling of all ingredients and finished products.</li></ul>4. Hygiene and Food Safety<ul><li>Maintain high standards of cleanliness and sanitation in the pastry section.</li><li>Follow all food safety, health, and hygiene regulations.</li><li>Ensure compliance with HACCP or other relevant food safety standards.</li></ul>5. Team Management and Coordination<ul><li>Supervise and train pastry assistants or commis in baking techniques and presentation.</li><li>Coordinate with kitchen and service teams to ensure timely preparation and delivery.</li><li>Support a positive and efficient working environment.</li></ul>6. Equipment and Maintenance<ul><li>Ensure all pastry equipment and ovens are used correctly and maintained regularly.</li><li>Report any malfunctioning or damaged tools to the kitchen supervisor or maintenance team.</li></ul>7. Quality and Presentation<ul><li>Guarantee consistency in taste, texture, and presentation of all pastry items.</li><li>Ensure attractive display of desserts in showcases or buffet setups.</li></ul>8. Customer Service and Feedback<ul><li>Handle special dessert requests or custom orders as needed.</li><li>Gather feedback from customers and management to improve offerings.</li></ul>9. Administrative Tasks<ul><li>Prepare production schedules and maintain recipe costing sheets.</li><li>Assist in planning catering or event menus as required.</li></ul>Job Type: Full-timePay: AED3,500.00 - AED4,000.00 per month

Executive Pastry Chef

That's Living Group - Qatar

Your duties will consist of but will not be limited to:1. Manages all day-to-day operations of the pastry and bakery section of the kitchen.2. Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.3. Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.4. Able to develop, designs, or creates new ideas and items for Pastry Kitchen.5. Create new and exciting desserts to renew restaurant menus and engage the interest of customers.6. Ensure excellent quality throughout the dessert offerings.7. Follows proper handling and right temperature of all food products.8. Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.9. Coordinates activities of cooks and workers engaged in food preparation.10. Supervise and coordinate all pastry and dessert preparation and presentation.11. Checks the quality of raw and cooked food products to ensure that standards are met.12. Assists in determining how food should be presented and creates decorative food displays.13. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.14. Check quality of material and condition of equipment and devices used for cooking.15. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.16. Attends all scheduled restaurant meetings and brings suggestions for improvement.17. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.18. Able to recognize superior quality products, presentations and flavors.19. Ensures compliance with all applicable laws and regulations.20. Operates and maintains all department equipment and reports malfunctions.21. Maintains cleanliness and organization in all work areas.22. Encourages and builds mutual trust, respect, and cooperation among pastry team members.23. Serves as a role model to demonstrate appropriate behaviors.24. Ensure compliance with food hygiene and Health and Safety standards.25. Guide and motivate pastry assistants and bakers to work more efficiently.26. Ensuring Culinary Standards and Responsibilities are met for Pastry Team.27. Maintain cleanliness, hygiene, and sanitation in all areas of the kitchen.28. Awareness of the requirements issued by the MOPH when preparing and delivering foods.29. Ensure compliance with the restaurants&rsquo; security, health, and safety in accordance with company policies and applicable laws and regulations in Qatar.30. Ensure to follow Qatar shelf-life standards.Skills:&middot; Good knowledge of different types of pastry, dessert, cake decorating.&middot; Exceptional level of cooking process.&middot; Strong knowledge in food preparation, presentation and preservation knowledge is an essential.&middot; Positively spirited and passionate about food.&middot; Ability to handle multiple tasks at once.&middot; Availability to work within opening hours (including weekends and holidays).&middot; Ability to communicate well in English.&middot; Excellent organizational and time management skills.&middot; Committed to work with the service team to deliver an amazing guest experience.Job Type: Full-timeAbility to commute/relocate:<ul><li>Doha: Reliably commute or planning to relocate before starting work (Required)</li></ul>Application Question(s):<ul><li>Are you locally available here in Qatar?</li></ul>Experience:<ul><li>Pastry Chef: 5 years (Required)</li></ul>License/Certification:<ul><li>Health Certificate for Food Handling (Required)</li><li>QID (Required)</li></ul>

Pastry Chef

Hilton

<div>Commis (Pastry) - Waldorf Astoria Doha Lusail
A Commis Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets. 
 
What will I be doing?
As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li>
<li>Perform tasks within a timely manner</li>
<li>Contribute to Kitchen revenue through effective food cost control</li>
<li>Provide support to the Kitchen brigade</li>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Meet all health and hygiene requirements</li>
<li>Be environmentally aware</li>
</ul>What are we looking for?
A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Previous experience as a Commis Chef or Apprentice Chef</li>
<li>NVQ Level 1</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Proven ability to work with a team and to follow instruction</li>
<li>A passion to learn and a drive to succeed in a culinary/hospitality career</li>
<li>Proof of completion in a basic food hygiene course</li>
<li>A passion for food and the culinary arts</li>
<li>Completion of an accredited commercial cookery course or trade apprenticeship</li>
<li>Experience multi-tasking and working in an environment with rigorous standards</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>NVQ Level 2</li> 
</ul> 
What will it be like to work for Hilton?
The future of hospitality is bright at Hilton: a leading global hospitality company with a diverse portfolio of world-class brands. Dedicated to filling the earth with the light and warmth of hospitality, we have welcomed more than 3 billion guests in our more than 100-year history. Hilton is proud to have an award-winning workplace culture, and we are consistently named among one of the World&rsquo;s Best Workplaces.
We support the mental and physical wellbeing of all Team Members, so they can Thrive, thanks to innovative programs and benefits such as workplace flexibility, career growth and development, and our Go Hilton Team Member Travel discount program. Hilton prioritizes understanding and integrating our Team Members&rsquo; unique perspectives and voices&mdash;along with those of our Guests, Owners, Suppliers, and Partners&mdash;to cultivate a diverse and inclusive environment for all. Check out the Hilton Careers blog and Instagram to learn more about what it&rsquo;s like to be on Team Hilton!
We are an equal opportunity employer and value diversity at our company. We will ensure that qualified individuals with protected disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions of his or her role, and to receive other benefits and privileges of employment. Please contact us to request accommodation.</div>

Commis (Pastry) - Waldorf Astoria Doha Lusail

A Holding Co WLL

The Bakery and Pastry Chef is responsible for overseeing, designing and executing all aspects of the pastry and bakery production. You will lead the team, manage production, innovate menu items, control costs and ensure high quality, presentation and sanitation standards are always maintained.Key Responsibilities<ul><li>Lead and manage the pastry &amp; bakery section: production of breads, rolls, laminated doughs, cakes, cookies, tarts, plated desserts, etc.</li><li>Develop and design new recipes, seasonal dessert and bakery menus that align with brand identity and food trends.</li><li>Ensure that all pastry/bakery items meet quality standards of taste, appearance, consistency and portion control.</li><li>Oversee inventory, ordering, stock rotation, ingredient usage, cost control and waste reduction for the pastry/bakery area.</li><li>Train, mentor and develop pastry and bakery team members; supervise staff working in the department.</li><li>Maintain high levels of sanitation, hygiene, safety, and equipment maintenance in the pastry/bakery area.</li><li>Collaborate with the culinary leadership (Executive Chef, Sous Chef, F&amp;B) to align pastry/bakery output with overall guest experience and service strategy.</li><li>Plan for special functions/events (banquets, buffets, custom orders) and ensure pastry/bakery deliverables meet requirements and timeline.</li><li>Monitor emerging trends in pastry and bakery arts and integrate fresh techniques or products to keep the offer competitive.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience (often 3&ndash;10+ years, depending on role size) as Pastry Chef, Bakery Chef or similar role in hotel, fine-dining, high-volume bakery or resort environment.</li><li>Professional culinary or pastry arts qualification or certification is preferred.</li><li>Deep knowledge of classic and contemporary pastry techniques (laminated doughs, artisan breads, plated desserts, confectionery etc.).</li><li>Strong creativity in recipe development, plating and presentation; ability to innovate while maintaining brand consistency.</li><li>Excellent leadership, team-management, communication and organizational skills.</li><li>Good financial acumen: ability to manage food cost, labor cost, waste control and budget monitoring.</li><li>Strong attention to detail, ability to work under pressure in a fast-paced kitchen environment</li><li>Knowledge of food safety standards, hygiene, sanitation, equipment operation and maintenance.</li><li>Flexibility regarding working hours &ndash; early mornings, weekends and holidays may be required given bakery production timelines.</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>What is your salary expectation?</li></ul>

Patries and Bakeries

Leylaty Group

Position Purpose The Pastry Sous Chef is the operational third-in-command responsible for managing, directing, and executing the daily activities of the catering pastry kitchen. This role's core purpose is to ensure the consistent, high-volume production and flawless technical execution of all pastry and dessert items, directly upholding the standards set by the Executive and Assistant Pastry Chefs. They are the hands on leader responsible for staff mentorship, managing production flow, and personally supervising the intricate on site service and presentation for all catering events. The Pastry Sous Chef assists the assistant pastry chef in overseeing the daily operations of the pastry department, ensuring the production of high quality desserts, pastries, and baked goods. This role involves supporting the team, maintaining high standards of hygiene and food safety, and contributing to the development of innovative recipes. The Pastry Sous Chef must have strong baking and pastry skills, creativity, and leadership abilities to support the team and deliver outstanding culinary experience. Main Responsibilities Operational Management and Production (In Unit) <ul> <li>Daily Supervision: Oversee and manage the daily production schedule for all pastry items, ensuring efficient workflow across all sections.</li> <li>Quality Assurance: Act as the final quality control point for all items, enforcing strict adherence to standardized recipes, portion sizing, and presentation guidelines set by the Executive Pastry Chef.</li> <li>Recipe Execution: Lead by example, executing the most complex or time sensitive production tasks, such as specialized dough lamination, advanced chocolate tempering, or intricate showpiece assembly.</li> <li>Inventory & Cost Control: Assist the Assistant Pastry Chef with managing inventory levels, receiving and inspecting deliveries, minimizing waste, and conducting weekly cost analysis to maintain budgetary targets.</li> <li>Hygiene & Safety: Ensure rigorous compliance with all food safety (HACCP) and sanitation protocols throughout the entire pastry kitchen.</li> </ul> Team Leadership and Development <ul> <li>Training & Mentorship: Train, mentor, and coach all junior staff (Pastry CDPs, DCDPs, and Commis Chefs) on advanced technical skills, quality standards, and efficient production methods.</li> <li>Staff Coordination: Assist in the daily scheduling and task assignment for the team, optimizing staff deployment to meet production deadlines and event demands.</li> <li>Performance: Assist the Assistant Pastry Chef in monitoring staff performance and providing feedback, fostering a disciplined, positive, and creative work environment.</li> </ul> Event Logistics and Execution (Off Site) <ul> <li>Event Command: Take primary responsibility for all pastry logistics and on site culinary operations for assigned catering events, including supervising the packing, transport, setup, and organized strike (breakdown).</li> <li>Service Delivery: Lead the team during the event service, personally overseeing the intricate final assembly, garnishing, and structural integrity of plated desserts and delicate buffets.</li> <li>Adaptability: Solve any on site production or presentation issues quickly and effectively, ensuring client expectations are always met regardless of venue constraints.</li> </ul> Key Competencies <ul> <li>Technical Leadership: The skill and authority to lead and troubleshoot complex pastry production.</li> <li>Consistency Driver: A relentless focus on maintaining uniform quality and artistic standard in every single item produced.</li> <li>Logistical Planning: Exceptional ability to plan staff and resources across simultaneous in unit production and off site service.</li> <li>Communication: Clear, effective, and professional communication skills for directing staff and coordinating with senior management.</li> </ul> Seniority level <ul> <li>Mid Senior level</li> </ul> Employment type <ul> <li>Full time</li> </ul> Job function <ul> <li>Management and Manufacturing</li> </ul> Industries <ul> <li>Hospitality</li> </ul><img src="https://www.jobg8.com/Tracking.aspx?AIWcikCyAyyYn6o8Ajwc5X8Dn%2bLf%2bdM4k" width="0" height="0" />

Pastry Sous Chef

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

The Sous Chef Bakery serves as the person in charge in the bakery production department, supporting the Head Pastry Chef/Head Baker in overseeing daily operations and ensuring consistent, high-quality production of bread, viennoiserie, and pastries. This role involves direct supervision of production staff, maintaining quality standards.KEY ROLES &amp; RESPONSIBILITIES<ul><li>Directly supervise daily production activities, ensuring adherence to recipes, timelines, and quality standards</li><li>Monitor texture, flavour, and presentation consistency across all baked goods</li><li>Conduct quality checks and implement corrective measures when standards are not met</li><li>Lead and coordinate the work of bakers, pastry chefs, and production assistants during assigned shifts</li><li>Provide hands-on training and mentorship to junior staff members</li><li>Foster a positive, collaborative work environment that promotes learning and excellence</li><li>Assist in planning daily and weekly production schedules</li><li>Coordinate with the Head Baker on batch sizing, timing, and resource allocation</li><li>Ensure smooth workflow and efficient use of equipment and workspace</li><li>Execute standardized recipes with precision and consistency</li><li>Support recipe development and testing initiatives</li><li>Document production processes and maintain recipe accuracy</li><li>Enforce strict food safety protocols and HACCP compliance</li><li>Conduct regular hygiene inspections and corrective actions</li><li>Maintain cleanliness standards for all production areas and equipment</li><li>Monitor ingredient usage and identify waste reduction opportunities</li><li>Manage daily, weekly, monthly orders of ingredients to ensure par stock levels are maintained and suggest revisions where necessary</li><li>Assist in inventory management and stock rotation procedures</li><li>Support cost control initiatives through efficient production practices</li><li>Operate specialized baking equipment including ovens, mixers, and dough sheeters</li><li>Perform routine equipment checks and coordinate maintenance requirements</li><li>Ensure optimal equipment performance and safety compliance</li><li>Collaborate with patisserie and culinary departments for integrated production planning</li><li>Communicate production updates and requirements to relevant stakeholders</li><li>Support cross-departmental initiatives and special projects</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>5+ years of professional bakery experience in high-volume production environments</li><li>Minimum 1-2 years in a supervisory or senior baker role</li><li>Demonstrated expertise in bread production, fermentation, and viennoiserie techniques</li><li>Strong knowledge of food safety regulations and HACCP principles</li><li>Experience with commercial baking equipment and production systems</li><li>Advanced understanding of dough chemistry, fermentation processes, and ingredient functionality</li><li>Knowledge of scaling recipes for high-volume production</li><li>Culinary arts degree, baking &amp; pastry certification, or equivalent professional training preferred</li><li>Food safety certification PIC required</li><li>Additional certifications in specialized baking techniques are advantageous</li><li>Basic proficiency in Microsoft Excel and inventory management systems</li><li>Ability to learn and adapt to new technology platforms</li><li>Excellent verbal and written communication skills</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>bakery supervisor: 2 years (Required)</li><li>senior baker role: 2 years (Required)</li></ul>

Sous Chef

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