Diploma or professional qualification in Bakery & Pastry, Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred. Minimum 2 years of experience as a Chef de Partie Bakery/Baker or similar position in a luxury hotel, high-quality bakery, restaurant, or large culinary operation. Previous experience with an international luxury hotel brand is preferred. Strong knowledge of artisan breads, viennoiserie, laminated doughs, breakfast bakery items, rolls, buns, pastries, dough preparation, fermentation, proofing, baking, finishing, and presentation techniques.
Good understanding of different flours, yeast, sourdough, starters, dough hydration, fermentation methods, baking temperatures, and production techniques. Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards. Good understanding of food cost control, inventory management, recipe standardization, yield management, portion control, and waste reduction. Strong leadership, communication, organizational, and problem-solving skills. Ability to supervise, train, coach, and motivate Culinary Chedians.
Ability to work effectively under pressure while maintaining high standards of quality and consistency. Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred. Fluency in English is required; additional language skills are an advantage.
Diploma or professional qualification in Bakery & Pastry, Culinary Arts, Kitchen Production, Hospitality Management, or a related field is preferred. Minimum 2 years of experience as a Chef de Partie Bakery/Baker or similar position in a luxury hotel, high-quality bakery, restaurant, or large culinary operation. Previous experience with an international luxury hotel brand is preferred. Strong knowledge of artisan breads, viennoiserie, laminated doughs, breakfast bakery items, rolls, buns, pastries, dough preparation, fermentation, proofing, baking, finishing, and presentation techniques.
Good understanding of different flours, yeast, sourdough, starters, dough hydration, fermentation methods, baking temperatures, and production techniques. Comprehensive knowledge of food hygiene, allergen management, food safety, sanitation, and occupational health and safety standards. Good understanding of food cost control, inventory management, recipe standardization, yield management, portion control, and waste reduction. Strong leadership, communication, organizational, and problem-solving skills. Ability to supervise, train, coach, and motivate Culinary Chedians.
Ability to work effectively under pressure while maintaining high standards of quality and consistency. Basic computer skills, including Microsoft Office and recipe or inventory management systems, are preferred. Fluency in English is required; additional language skills are an advantage.
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