Chef de Partie (CDP) Pastry

Saddle House is recruiting a skilled Chef de Partie Pastry for both Dubai and Sharjah locations. This is a hands‑on, mid‑level pastry role for a technically strong cook who can run a pastry station independently, deliver consistent plated desserts and baked goods, and support the pastry leadership in daily production. You will be responsible for executing recipes to specification, maintaining mise en place, managing portion control, and ensuring high standards of hygiene and presentation during busy service periods. The role requires creativity for seasonal desserts and specials, discipline for routine production tasks, and the ability to coach and guide commis pastry staff. Candidates should have solid pastry experience in restaurants, hotels, or patisseries, a good understanding of baking science and pastry techniques, and familiarity with portioning, scaling, and basic costing. Local candidates eligible to work in the UAE are preferred. Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will receive interview details by phone. Below you’ll find detailed duties and responsibilities, role requirements, company information, and the application process.

Duties and Responsibilities

• Station Management and Production
  • Run the pastry station during service and production shifts; prepare and finish plated desserts, tarts, entremets, and baked goods to recipe standards.
  • Prepare mise en place, doughs, creams, custards, sauces, glazes, and garnishes; ensure station readiness for each service.
• Recipe Execution and Consistency
  • Follow standardized recipes and plating guides precisely; maintain portion control and consistent presentation across all covers.
  • Execute technical pastry tasks such as laminations, tempering chocolate, sugar work, and mousse assembly as required.
• Quality Control and Tasting
  • Perform regular taste and texture checks; adjust recipes and techniques under guidance to maintain product quality.
  • Monitor bake times, temperatures, and storage conditions to ensure freshness and food safety.
• Training and Supervision
  • Mentor and supervise commis pastry staff; demonstrate techniques, enforce station routines, and support on‑the‑job learning.
  • Assist the pastry CDP or Head Chef with briefings, handovers, and performance feedback.
• Hygiene and Safety
  • Adhere to HACCP and local food safety standards; maintain personal and station hygiene, and ensure correct storage and labeling of ingredients.
  • Conduct temperature checks, rotate stock, and follow allergen controls and cross‑contamination prevention.
• Inventory and Cost Control
  • Assist with inventory counts, portion control, and waste reduction initiatives; report shortages or quality issues to the pastry lead.
  • Help implement cost‑effective production methods while maintaining product quality.
• Menu Development Support
  • Contribute ideas for seasonal desserts, plated concepts, and pastry specials; assist with recipe testing and documentation.
  • Support plating trials and help standardize new items for consistent execution.

Requirements

• Experience: Minimum 2–4 years pastry experience as a Chef de Partie, Demi Chef de Partie, or senior commis in restaurants, hotels, or specialty patisseries.
• Technical Skills: Strong competence in pastry techniques including doughs, creams, custards, laminations, chocolate work, and modern plated desserts.
• Baking Knowledge: Understanding of baking science, scaling recipes, and temperature control.
• Food Safety: HACCP or equivalent food safety certification preferred; strict adherence to hygiene and allergen procedures.
• Leadership: Ability to train and supervise junior pastry staff, maintain station discipline, and work collaboratively with kitchen leadership.
• Operational Skills: Familiarity with inventory rotation, portion control, and basic cost awareness.
• Personal Attributes: Detail‑oriented, reliable, calm under pressure, creative, and committed to consistent quality.
• Eligibility: Local resident eligible to work in the UAE; flexible availability including weekends and public holidays.

About Saddle House

Saddle House is a contemporary hospitality brand focused on delivering consistent, high‑quality guest experiences through thoughtfully crafted menus and a collaborative team culture. We invest in staff development and encourage internal progression across front and back of house. Our Dubai and Sharjah venues blend local hospitality traditions with modern culinary standards, emphasizing speed, warmth, and product excellence. Working at Saddle House means joining a supportive environment where technical skill, reliability, and a positive attitude are rewarded and where strong performers are given opportunities to grow.

Application Process

1. Apply Online — Complete the application form and attach your CV at https://lnkd.in/dM9M9fRW.
2. Shortlisting — Applications will be screened for relevant pastry experience and eligibility; shortlisted candidates will receive a phone call.
3. Interview — Interviews are scheduled for Tuesday, 10 February 2026; shortlisted applicants will be given time slots and location details. Bring an updated CV, valid ID, and any portfolio or photos of plated desserts if available.
4. Assessment — Expect competency questions, a menu discussion, and a practical assessment or tasting exercise to demonstrate technical skills and station management under service conditions.
5. Offer and Onboarding — Successful candidates will receive an offer and an onboarding schedule including induction, kitchen orientation, and a training plan.