Position: Baker Chef de Partie
Location: Dubai, UAE
Experience Level: (2+ years)
Key Responsibilities:
French Bread Specialization: As a Baker Chef de Partie, you will be responsible for the preparation, production, and presentation of traditional French breads such as baguettes, bâtards, boules, pain de campagne, and other artisanal varieties. Knowledge of fermentation, proofing, and shaping techniques is essential.
Menu Creation & Innovation: Collaborating with the head baker and culinary team to develop innovative and high-quality baked goods, ensuring the addition of new French bread options and baked products in line with customer preferences and seasonal trends.
Quality Control: Ensuring that all bakery products meet the highest standards of taste, texture, and presentation. This includes monitoring ingredient quality, consistent portion sizes, and proper baking techniques.
Supervising & Training: Overseeing a small team of junior bakers, providing training on the preparation of various French breads, and ensuring adherence to hygiene and safety standards in the kitchen.
High-End Service Standards: With experience in 5-star hotels and cafés, you will be expected to maintain impeccable quality and consistency for a luxury customer base. Providing premium bakery items for restaurant menus, in-room dining, and café offerings.
Inventory Management: Monitoring stock levels, ensuring the availability of key ingredients, and minimizing waste through efficient production and scheduling.
Health & Safety Compliance: Adhering to local food safety and hygiene regulations, ensuring a safe work environment for yourself and your team.
Collaboration with Front-of-House: Coordinating with the front-of-house teams (e.g., café or restaurant staff) to ensure seamless delivery of bakery items for guests, managing special requests, and ensuring guest satisfaction.
Qualifications & Skills:
Experience in French Baking: Proven experience in creating authentic French breads in high-end hotel or café environments, with a deep understanding of traditional French techniques.
Culinary Educati, a formal education in baking or pastry arts (e.g., culinary diploma or apprenticeship).
Dubai Experience: Knowledge of the local culinary market, particularly in the luxury and café sectors in Dubai, with a focus on high-end hotels, fine dining, and high-volume establishments.
Creativity & Attention to Detail: Ability to create unique, visually appealing, and delicious French bread products that meet the high standards expected in luxury venues.
Team Leadership: Experience in managing kitchen teams, delegating tasks, and motivating others to achieve high standards.
Communication Skills: Strong communication skills for working collaboratively with kitchen and front-of-house teams.
Desirable:
Previous experience in prestigious properties, such as 5-star hotels or Michelin-starred restaurants in Dubai.
Familiarity with the local food culture and a passion for continuing to grow in the industry.
Personal Attributes:
Passion for Baking: A love for the craft and tradition of baking, particularly French breads, with an interest in innovation and staying up-to-date with baking trends.
Attention to Detail: Precision in measurements, baking techniques, and presentation.
Adaptability & Resilience: Ability to work under pressure in a fast-paced, high-demand environment typical of 5-star hotels or busy café settings.
Team-Oriented: Ability to collaborate with others and create a positive working environment.
Job Type: Full-time
Application Deadline: 30/04/2025
Minimum 2+ years of proven experience as a Bak in a professional bakery or hotel kitchen in Dubai or the GCC region.
Expertise in French bread baking including but not limited to baguettes, pain de campagne, brioche, fougasse, pain d’épi, and sourdoughs.
Deep knowledge of fermentation techniques, preferments (poolish, biga, levain), and sourdough starter maintenance.
Strong understanding of dough hydration, gluten development, shaping, and scoring techniques.
Skilled in operating commercial baking equipment such as deck ovens, proofers, mixers, and dough dividers.
Ability to follow and scale recipes accurately while maintaining consistency and high standards.
Familiar with food safety, hygiene standards (HACCP), and kitchen protocols in a fast-paced environment.
Creative mindset with the ability to develop and test new artisan bread recipes.
Strong teamwork and communication skills – ability to coordinate with pastry, culinary, and service teams.
Flexible to work early morning shifts, weekends, and public holidays as required.
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