Specialist Bakery & Pastry Chef

Location:
GCC Industry: Premium Bakery & Food & Beverage

Experience:
5+ Years Compensation: Competitive and commensurate with expertise Position Overview An established food and beverage business in Midle east is seeking an accomplished Bakery & Pastry Chef with advanced technical expertise in artisan bakery production, French pastry techniques, and, in particular, croissant and viennoiserie craftsmanship. This opportunity is intended for a professional who combines technical precision with a strong understanding of premium product development and production consistency. The successful candidate will be responsible for delivering bakery products that meet demanding standards of flavour, texture, appearance, and overall quality. Candidates with experience in premium artisan bakeries, speciality bakery concepts, luxury hospitality, and internationally recognised food and beverage brands will be given preference. This position requires specialist-level competency. Experience in general bakery operations alone will not be sufficient. Core Areas of Responsibility 1. Croissant & Viennoiserie Production Execute professional croissant and viennoiserie production, including dough preparation, lamination, shaping, proofing, and baking. Apply advanced techniques to achieve consistent layering, honeycomb structure, crispness, colour, and internal texture. Maintain precise control over dough temperature, butter plasticity, fermentation, resting periods, and proofing conditions. Identify and troubleshoot production issues affecting lamination, volume, texture, and finished-product quality. 2. Bakery & Pastry Operations Oversee the preparation and production of a diverse range of bakery and pastry products. Demonstrate robust technical knowledge of breads, Danish pastries, cakes, creams, custards, fillings, and finishing techniques. Ensure accurate execution of recipes, ingredient ratios, production methods, and product specifications. Organise daily production activities to meet operational requirements while maintaining premium quality standards. 3. Product Quality & Process Control Establish and maintain consistency in taste, texture, weight, appearance, and presentation. Monitor baking conditions, equipment performance, ingredient quality, and production variables. Minimise product wastage through effective production planning and process control.



Work in accordance with established quality benchmarks and the standards set by the culinary leadership team. 4. Team Leadership & Development Guide and supervise bakery personnel during daily production. Train team members in correct preparation methods, technical processes, hygiene practices, and quality expectations. Promote disciplined working practices, accountability, and continuous improvement within the bakery team. 5. Food Safety & Hygiene Maintain strict compliance with food safety, sanitation, storage, and handling procedures. Ensure adherence to applicable HACCP principles and workplace hygiene requirements. Monitor ingredient storage, shelf life, product labelling, and equipment cleanliness. 6. Product Innovation Contribute to the development and refinement of new bakery and pastry offerings. Explore suitable ingredients, flavours, fillings, and finishing techniques in line with the business's product positioning. Support product testing and refinement while ensuring that new creations remain practical for consistent commercial production. Essential Qualifications & Experience Minimum five years of relevant professional experience in bakery and pastry production. Demonstrable hands-on expertise in croissant and viennoiserie production. Advanced practical understanding of laminated dough techniques and the variables affecting finished-product quality. Strong knowledge of fermentation, proofing, baking, temperature management, and dough handling. Proven ability to deliver premium-quality products consistently under commercial production conditions. Experience with a broad selection of bakery and pastry products. Ability to interpret and execute technical recipes and standard operating procedures accurately. Strong organisational skills, attention to detail, and commitment to product excellence. Working knowledge of food safety, hygiene, and HACCP standards. Ability to mentor team members and contribute to a structured production environment. Preferred Background Preference will be given to candidates who have worked in one or more of the following environments:



Premium artisan bakeries and French-style patisseries. Speciality coffee brands with in-house bakery production. Luxury hotels and high-end restaurants. Established international bakery or pastry brands. High-standard commercial bakeries specialising in croissants and viennoiserie. Formal culinary qualifications in bakery and pastry arts are an advantage. However, candidates with exceptional practical expertise and a strong portfolio may also be considered. Compensation The salary package will be determined based on the candidate’s technical capabilities, relevant experience, previous employment, and demonstrated level of expertise. A competitive offer may be considered for candidates who bring substantial experience in premium bakery operations, advanced croissant production, and high-standard pastry craftsmanship. Candidates should not be screened out solely on the basis of an initial salary expectation. Strong profiles should be submitted for evaluation, with salary expectations clearly documented. Candidate Assessment & Submission Requirements To ensure an appropriate technical assessment, recruiters are requested to submit the following details for every shortlisted candidate: Updated CV with a detailed employment history. Total years of experience in bakery and pastry operations. Names of previous employers and details of the brands or establishments served. Current salary and expected salary. Portfolio of original work, including clear photographs and videos of croissants, viennoiserie, and other bakery products personally produced by the candidate. A brief description of the candidate’s direct involvement in dough preparation, lamination, shaping, proofing, and baking. Details of relevant professional training or qualifications. References from previous employers, wherever available. Current location, notice period, and availability to join. Technical Evaluation Shortlisted candidates will be assessed against the required product standards and the technical expectations communicated by the culinary leadership team. Relevant visual references will be shared during the recruitment process to establish a clear understanding of the expected quality and presentation. Candidates must be able to demonstrate their own work and explain their production methods confidently. Portfolio images should represent products personally prepared by the candidate.

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