Chef

Responsibilities

Lead daily baking operations for croissant, pate feuilletee, bread, toast, burger bun and Maamoul production lines ensuring output targets, portion accuracy and product quality are consistently achieved. Develop, standardise and document recipes and production SOPs for each product line, adapting formulations for mass‑production scale without compromising quality. Oversee lamination, proofing, baking and finishing processes for all pastry and bread items, identifying and resolving quality deviations immediately.

Train and mentor junior bakers and production operators on correct techniques, equipment operation and hygiene practices. Monitor dough temperatures, fermentation times, baking profiles and finishing weights, maintaining precise batch records for each production run. Coordinate with the Production Manager on scheduling, raw material requirements and capacity planning. Enforce HACCP, GMP and UAE food safety regulations across all preparation and production areas at all times.

Evaluate and suggest improvements to product formulations, production efficiencies and waste reduction initiatives. Support new product development trials and scaling of recipes for pilot and full‑scale production.

• Culinary degree or equivalent professional certification from a recognized institution, demonstrating foundational culinary and pastry knowledge.
• Minimum 5 years of professional kitchen or bakery experience, with at least 2 years in a leadership or head baker role.
• Specialist expertise in croissant and pâte feuilletée (laminated dough) production — from dough preparation and butterblock assembly through lamination, shaping, proofing and baking — is essential.
• Proven experience producing high volumes of bread products: samoon, burger buns, toast, sandwich loaves, and similar items in a mass‑production bakery setting.
• Familiarity with Arabic sweets production — particularly Maamoul — is a strong advantage.
• Hands‑on experience with industrial bakery equipment: tunnel ovens, deck ovens, spiral mixers, dough sheeters, lamination lines, proofers and depanning systems.
• Demonstrated ability to thrive in high‑pressure, high‑volume production environments, managing multiple product lines simultaneously without loss of quality.
• Fluency in English is essential;
  Arabic or Urdu language proficiency is a significant advantage in our multicultural production environment.
• Strong understanding of food safety standards (HACCP, ISO
  22000, GMP) and the ability to uphold compliance at all times.
• Experience working within ERP‑driven production environments (recipe costing, material consumption tracking) is an advantage.