Job description

Job Description

Join a leading hospitality brand in Kuwait as a Chef De Partie - Pastry / Bakery Brand Trainer. We're looking for a passionate pastry professional with strong production and training skills to drive product excellence, maintain brand standards, and develop high-performing kitchen teams.

• Oversee daily pastry and bakery production while maintaining brand standards.

  
  
  

• Train, mentor, and develop pastry kitchen team members across outlets.

  
  
  

• Ensure consistency in product quality, taste, presentation, and portion control.

  
  
  

• Conduct on-the-job training and monitor staff performance.

  
  
  

• Implement and maintain standardized recipes, SOPs, and food safety practices.

  
  
  

• Support new product launches and staff training initiatives.

  
  
  

• Maintain inventory, minimize wastage, and ensure efficient kitchen operations.

  
  
  

• Salary: KWD 250 Basic + KWD 25 Food Allowance

  
  
  

• Accommodation provided by the company

  
  
  

• Transportation provided by the company

  
  
  

• Diploma or Degree in Hotel Management, Culinary Arts, Bakery & Confectionery, or a related field.

  
  
  

• Minimum 4-6 years of experience in pastry and bakery operations.

  
  
  

• Strong hands-on experience in pastry and bakery production is required.

  
  
  

• Previous experience as a Chef De Partie (CDP) or senior pastry professional is preferred.

  
  
  

• Training and team-handling experience is essential.

  
  
  

• Good knowledge of cakes, pastries, breads, desserts, chocolates, and bakery operations.

  
  
  

• Strong understanding of recipe standardization, quality control, and brand compliance.

  
  
  

• Sound knowledge of food safety, hygiene standards, HACCP, and kitchen best practices.

  
  
  

• Ability to train, mentor, evaluate, and develop kitchen team members.

  
  
  

• Experience in conducting practical training sessions and maintaining training records.

  
  
  

• Strong leadership, communication, presentation, and organizational skills.

  
  
  

• Experience working with multi-outlet restaurants, cafés, bakeries, hotels, or central kitchens is preferred.

  
  
  

• Ability to manage production planning, inventory control, and food cost efficiently.

  
  
  

• Capable of working in a fast-paced, high-volume production environment.

  
  
  

• Maximum Age: 32 Years