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Bakery Chef

Talents Hub
Dubai, UAE
Full Time
Mid
Onsite
6 days ago
Bakery ProductionDough PreparationFermentationProofingBakingViennoiserie
Free

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Bakery ProductionDough PreparationFermentation
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Job Purpose

  • The Bakery Chef is responsible for preparing, producing and supervising breads, dough based products, Viennoiserie and other bakery items in line with approved recipes, quality standards and production schedules.
  • The role requires strong knowledge of dough preparation, fermentation, proofing, baking temperatures, ingredient functionality and high volume production.
  • The successful candidate will maintain consistent taste, texture, appearance, yield and portion size while supporting planning, stock control, food safety and junior team development.

Key Responsibilities

  • Prepare breads, rolls, buns, baguettes, flatbreads and specialty bakery products.
  • Produce laminated dough items including croissants, Danish pastries and related viennoiserie.
  • Scale, mix, knead, divide, shape, proof and bake dough according to standardized recipes.
  • Monitor dough temperature, hydration, fermentation time and proofing conditions.
  • Adjust techniques based on flour behavior, room temperature, humidity and production needs.
  • Deliver products to agreed standards for weight, volume, crust, crumb, texture and appearance.
  • Support both small batch and high volume production and complete orders within required timelines.

Quality and Consistency

  • Follow approved recipes, production sheets and portioning standards.
  • Conduct checks during mixing, fermentation, shaping, proofing and baking.
  • Identify and correct weak gluten development, over proofing, under proofing and uneven baking.
  • Report ingredient, equipment or recurring quality issues to the senior culinary team.

Planning and Coordination

  • Review daily orders and calculate production quantities.
  • Organize work according to priority, delivery schedule and shelf life.
  • Coordinate with pastry, kitchen, packing and dispatch teams.
  • Prepare mise en place and confirm ingredients are available before production.
  • Support product trials, seasonal menus and recipe development.

Inventory, Cost and Waste Control

  • Monitor the use of flour, yeast, butter, sugar, eggs and other ingredients.
  • Apply approved yields and portion controls to protect food cost.
  • Reduce overproduction, spoilage and unnecessary ingredient loss.
  • Support inventory checks, FIFO/FEFO rotation and wastage recording.

Food Safety and Equipment

  • Follow HACCP, sanitation, allergen and personal hygiene procedures.
  • Maintain correct storage temperatures, labeling and date coding.
  • Operate mixers, proofers, ovens, sheeters, dividers and rounders safely.
  • Complete basic equipment checks and report faults immediately.

Team Support

  • Guide junior bakers and bakery helpers.
  • Delegate preparation and cleaning tasks clearly.
  • Train team members on recipes, standards and safe working practices.

Candidate Requirements

  • Professional bakery, culinary or vocational qualification preferred.
  • Minimum 3 5 years of relevant bakery experience.
  • Experience in a hotel, premium bakery, catering company, central kitchen or production facility.
  • Strong knowledge of bread, dough, fermentation, proofing and baking techniques.
  • Viennoiserie and laminated dough experience highly desirable.
  • Ability to follow standardized recipes and production plans.
  • Knowledge of food hygiene, allergen control and kitchen safety.
  • Ability to work early shifts, weekends and production schedules.
  • Basic English communication preferred.
  • Willingness and ability to relocate to Lebanon.

Core Competencies

  • Technical bakery expertise
  • Consistency and precision
  • Production planning
  • Time management
  • Food safety awareness
  • Waste and cost control
  • Problem solving
  • Teamwork

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