Senior Chef De Partie (Bakery Section)

[Not translated in selected language] Senior Chef De Partie (Bakery Section) Shangri-La Group | Abu Dhabi, United Arab Emirates About Us Find Your Shangri-La in Shangri-La. Our story began in 1971, when the first Shangri-La opened its doors. We have since been crafting joyful experiences through heartfelt hospitality, and that legacy continues to guide us today. As we look ahead to new horizons, we invite you to join the world of Shangri-La — shaping the next chapter and making a meaningful impact through shared purpose and the art and joy of Asian hosting. Shangri-La Qaryat Al Beri, Abu Dhabi, offers 213 luxurious guestrooms and suites, six private pool villas, and 161 fully furnished serviced apartments featuring a one-kilometre private beach which blends modern Arabic design with exceptional comfort. As a Senior Chef de Partie, you will oversee the daily bakery production and support the Pastry/Bakery Chef in preparing high-quality breads, rolls, and other bakery products. You will supervise junior culinary team members and ensure consistent quality, taste, texture, and presentation of all bakery products. You will also maintain food safety, hygiene, and production standards while ensuring smooth and efficient bakery operations. Key Responsibilities • Supervise daily bakery production, including preparation, proofing, baking, and finishing of bakery products. • Prepare and produce a variety of breads, rolls and specialty bakery items according to standard recipes. • Guide, train, and support Demi Chefs, Commis Chefs, and other junior team members in bakery techniques and procedures. • Monitor product quality, consistency, presentation, and freshness while minimizing wastage. • Ensure proper mise en place, storage, stock rotation, equipment handling, and compliance with HACCP and food safety standards. About You • Strong knowledge of professional bakery production and baking techniques. • Good understanding of dough preparation, fermentation, proofing, shaping, and baking processes. • Strong leadership and team-supervision skills with attention to detail, product quality, and presentation. • Ability to work efficiently in a high-volume hotel bakery environment. • Creative, disciplined, and passionate about bakery and culinary excellence. • Strong commitment to hygiene, food safety, and workplace standards. • Diploma or Certificate in Bakery, Pastry, Culinary Arts, or a related field preferred. • Professional bakery or culinary certification is an advantage. • HACCP / Food Safety certification is preferred. • Minimum 3–5 years of bakery experience in a hotel, resort, bakery, or restaurant environment. • Strong hands-on experience in bread production, dough preparation, fermentation, proofing, baking, and finishing. • Experience in a high-volume hotel or large-scale bakery operation is an advantage. Why Join Us • A workplace that values your passion and supports self-realization and personal growth. • Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills. • Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication. • Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive. We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes. We appreciate your interest in joining us. Please note that only successful candidates will be contacted. Show more Show less

Minimum 3–5 years of bakery experience in a hotel, resort, bakery, or restaurant environment.

Supervise daily bakery production, including preparation, proofing, baking, and finishing of bakery products. Prepare and produce a variety of breads, rolls and specialty bakery items according to standard recipes. Guide, train, and support Demi Chefs, Commis Chefs, and other junior team members in bakery techniques and procedures. Monitor product quality, consistency, presentation, and freshness while minimizing wastage. Ensure proper mise en place, storage, stock rotation, equipment handling, and compliance with HACCP and food safety standards.