Kitchen / Pastry / Bakery – CDP

La Brioche Café et Pâtisserie is recruiting a Chef de Partie (CDP) — Kitchen / Pastry / Bakery for its Dubai opening. This is a hands‑on station leadership role for an experienced cook or pastry chef who can run a hot, cold, or pastry/bakery station independently, coach junior staff, and deliver consistent product quality during production and service. You will own mise en place, execution, plating/finish, and basic cost control for your station while supporting menu development and maintaining strict hygiene standards. The role suits candidates with 2–4 years relevant experience who are ready to take responsibility for a station in a fast‑paced café‑patisserie environment.

Duties and Responsibilities

• Station Management
  • Run an assigned station (hot, cold, pastry, or bakery) during prep and service; ensure timing, portion control, and presentation meet brand standards.
  • Prepare mise en place, batch items, and daily production to agreed recipes and production schedules.
• Quality Control
  • Check product quality at every stage: texture, temperature, seasoning, and visual presentation.
  • Lead daily tastings and calibrations to maintain consistency across shifts.
• Team Leadership
  • Supervise, coach, and mentor commis and junior cooks; allocate tasks and monitor performance.
  • Deliver on‑the‑job training, run briefings, and support development plans for direct reports.
• Recipe and Menu Support
  • Execute standardized recipes precisely and assist with recipe testing and documentation for new items or seasonal specials.
  • Contribute practical ideas for menu items that are feasible at scale and cost‑effective.
• Operational and Cost Control
  • Monitor portion control, yield, and waste; follow stock rotation and FIFO procedures.
  • Report shortages, assist with stock counts, and support basic costing for station items.
• Equipment and Safety
  • Operate and care for station equipment (ovens, mixers, tempering tools, fryers, etc.); report faults promptly.
  • Enforce HACCP, allergen controls, and safe food handling; complete temperature and cleaning logs.
• Service Support
  • Plate and finish dishes or desserts during service; communicate timing and special requests clearly with FOH.
  • Step into service to maintain standards during busy periods or staff shortages.

Requirements

• Experience
  • 2–4 years experience as a Chef de Partie, Demi CDP, or senior commis in restaurants, hotels, patisseries, or bakeries.
  • Demonstrable experience in the specific discipline applied for (hot kitchen, cold section, pastry, or bakery).
• Technical Skills
  • Strong command of station‑specific techniques: sauce work, roasting, frying, laminations, tempering, dough handling, or baking as relevant.
  • Accurate portioning, weighing, and recipe execution; familiarity with scaling recipes.
• Food Safety and Compliance
  • HACCP awareness or equivalent food hygiene certification preferred; strict adherence to allergen and cross‑contamination controls.
• Leadership and Personal Attributes
  • Able to supervise small teams, give clear direction, and remain calm under pressure.
  • Detail‑oriented, reliable, punctual, and committed to consistent quality.
• Operational Requirements
  • Comfortable with early starts, flexible shifts, weekends, and public holidays.
  • Eligible to work in the UAE; fluent English preferred; additional languages advantageous.

About La Brioche

La Brioche Café et Pâtisserie is a long‑standing UAE brand celebrated for classic European pastries, artisanal breads, and a warm café experience. The concept blends traditional patisserie craftsmanship with modern café service and prioritises consistent product quality, friendly guest interactions, and staff development. Joining La Brioche offers practical training, clear progression paths, and the chance to shape menu and production standards across Dubai, Abu Dhabi, Sharjah, and Al Ain.

Application Process

1. Email — Send your CV to careers@alahliagroup.com and include Kitchen/Pastry/Bakery — CDP and your preferred location in the subject line.
2. WhatsApp — Optionally share your CV or enquiries to 050 426 3989.
3. Walk‑in — Hand in your CV at any La Brioche branch during business hours.
4. Shortlisting — Candidates who meet the criteria will be contacted for interview and practical assessment.
5. Interview and Assessment — Expect competency questions, a practical station test (recipe execution, portioning, plating or bake test), and a short discussion on costing and team management.
6. Offer and Onboarding — Successful applicants will receive an offer and an induction schedule including kitchen orientation and training.