Head Pastry Chef

Project overview

Project work

• Conduct bakery research and development trials and work hands-on on-site in Dubai.
• Calibrate ovens and support the kitchen hand-off.
• Scale bench formulas for high-volume production using spiral mixers, sheeters, and deck or convection ovens.
• Execute formulation and baking trials and train kitchen staff.

Experience and expertise

• Must have ten years of experience in baking and the F&B field.
• Requires three years of experience formulating and baking sourdough-enriched doughs.
• Seeks a proven Head Baker, Senior Pastry Sous Chef, or Commercial Bakery R&D Consultant from a top-tier artisanal bakery, luxury hotel, or high-volume UAE viennoiserie facility.
• Requires expertise in sourdough fermentation, brioche and enriched dough mechanics, and starch retrogradation control.
• Requires commercial formula scaling experience and understanding of food-grade fats, emulsifiers, and water activity control for ambient shelf-life stability in hot climates.
• Must be able to conduct trials and train kitchen staff on-site in Dubai.

Bakery and food science

• Relevant equipment includes spiral mixers, sheeters, and deck or convection ovens.
• Application questions also ask about heat-stable cream cheese glazes and ganaches, desired dough temperature, friction heat, fermentation, and techniques to reduce staling and crumb dryness.

Pay information

• The project budget is stated as AED 12,000–15,000 on a milestone basis; the pay line separately lists AED 2,000–3,000 per day.

Work location

• The work is on-site at a central production facility in Dubai.