Head Chef Bakery & Pastry

Role overview

Responsibilities

• Lead daily bakery and pastry production and oversee pastries, croissants, breads, sourdough, cakes, tarts, desserts, and other products.
• Develop seasonal recipes and products; standardize recipes, portions, production methods, and presentation.
• Plan production based on forecasts and demand; manage food costs, ingredient use, wastage, and inventory.
• Maintain storage, stock rotation, food safety, hygiene, cleanliness, and kitchen organization.
• Train and supervise the team, monitor ingredient quality, coordinate with suppliers, and work with management on menu and operational improvements.

Requirements

• Proven experience in a senior bakery and pastry leadership role, such as Head Chef, Head Pastry Chef, or Bakery Chef.
• Strong French bakery and pastry knowledge, including croissant lamination, Danish pastries, artisan bread, sourdough, cakes, tarts, and desserts.
• Experience with recipe development, costing, production planning, and inventory management.
• Leadership, team management, and communication skills; ability to maintain quality in a busy café or restaurant.
• Good knowledge of HACCP, food safety, and kitchen hygiene.
• A relevant culinary qualification or professional bakery and pastry training is preferred.
• Experience in a premium café, French bakery, or upscale restaurant is an advantage.

Pay

• Pay is AED 3,000–14,000 per month.

Work location

• Work location is in person.