Chef De Partie Baker

KEY RESPONSIBILITIES • Operations: Ensures the smooth, efficient operation and quality control of the Bakery production daily according to company policies and luxury standards. • Leadership: Directs, coaches, supports, supervises, and evaluates all direct reports in coordination with the Head Baker. • Quality Control: Responsible for the daily production, presentation, and artisanal quality of the bread assortment across all dining outlets. • Cost Management: Prepares production forecasts and tracks inventory/leftovers to eliminate wastage and keep food costs aligned with the budget. • Compliance: Maintaing strict adherence to local food health, safety, and sanitation regulations (HACCP/Local Municipality standards) daily; ensures the kitchen is continuously audit-ready. • Supply Chain: Responsible for ordering and tracking the necessary raw ingredients and materials from the central stores. • Consistency: Ensures recipes, master lists, and yields strictly align with the brand’s culinary standards. • Team Management: Manages team schedules, attendance, and ensures all personnel maintain immaculate grooming, hygiene, and uniform standards. QUALIFICATIONS • Experience: Minimum of 2 years of experience as a CDP Baker / Demi-CDP Baker in an upscale hotel, luxury resort, high-volume premium bakery, or convention banqueting service. • Education: Culinary school degree, pastry/baking diploma, or equivalent professional training. • Leadership: Strong supervisory and communication skills within a fast-paced, multicultural kitchen environment. • Skills: Solid understanding of recipe scaling, yield management, food costing, and basic kitchen computer software. #KuwaitJobs #KuwaitCityJobs #CDPBaker #ChefDePartie #KuwaitHospitality #ChefJobsKuwait #JobsInKuwait #CulinaryCareers #BakerJobsKuwait #HiringKuwait #HospitalityJobsKuwait #KuwaitCareers Show more Show less

Minimum of 2 years of experience as a CDP Baker / Demi-CDP Baker in an upscale hotel, luxury resort, high-volume premium bakery, or convention banqueting service. Culinary school degree, pastry/baking diploma, or equivalent professional training. Strong supervisory and communication skills within a fast-paced, multicultural kitchen environment. Solid understanding of recipe scaling, yield management, food costing, and basic kitchen computer software.

Operations: Ensures the smooth, efficient operation and quality control of the Bakery production daily according to company policies and luxury standards. Leadership: Directs, coaches, supports, supervises, and evaluates all direct reports in coordination with the Head Baker. Quality Control: Responsible for the daily production, presentation, and artisanal quality of the bread assortment across all dining outlets. Cost Management: Produces production forecasts and tracks inventory/leftovers to eliminate wastage and keep food costs aligned with the budget. Compliance: Maintains strict adherence to local food health, safety, and sanitation regulations (HACCP/Local Municipality standards) daily; ensures the kitchen is continuously audit-ready. Supply Chain: Responsible for ordering and tracking the necessary raw ingredients and materials from the central stores. Consistency: Ensures recipes, master lists, and yields strictly align with the brand’s culinary standards. Team Management: Manages team schedules, attendance, and ensures all personnel maintain immaculate grooming, hygiene, and uniform standards.