Head Pastry Chef job French-Japanese Gastronomic restaurant Dubai

Offre d’emploi: Chef Pâtissier restaurant Franco – Japonais DubaiYvesThuries

  • Salary USD 3.5K -$4K /mo. tax free
  • Employer pays for: $1,000 Housing allowance, health benefits, annual vacation and air ticket, Work Visa
  • Suits gourmandise head pastry chef with Michelin restaurant background
  • French haute cuisine gastronomic background
  • training at Lenotre is a PLUS
  • prime location in Emirates Towers, Dubai w/ rooftop lounge 
  • Client  does NOT want a Hotel Pastry chef that specialize in, buffet, cakes, viennoiserie, bread, show pieces.. etc
    Client is looking for a “young” pastry chef (could be a number 2) who has worked with a renowned Pastry chef or restaurant but they must be  Restaurant dessert oriented. 
    Therefore your portfolio should show plated pastries (refined Thuries style is what Client will expect the Pastry chef to execute) See image of Yves Thuries here >
    You must of course be able to make good quality bread, high end chocolates and mignardises; sugar is a plus. 

​Before you Apply BE SURE to read the Example Menu and Job Description below!

Guada3x200To APPLY eMail resume or CV to Pastry Chef recruiter Guada Costillas guada.costillas@gmail.com or Michelin restaurant recruiter Modris Reinbergs modris@gmail.com


(to see the dinner menu look at the Executive Sous Chef job position for this restaurant also posted here)

We will play with flavors and presentation to develop from French pastry bases with Japanese/Asian Flair. We need someone that can handle staff, do chocolates, a bit of bread, must be abreast with the latest pastry trends and technics. 

A foodie that is passionated wants to explore new horizon and grow!
Sesame bread
Seaweed bread
Yuzu Brioche
Squid ink mini baguette
Pain de campagne
Dinner/lunch example 
Kinako Tiramisu, soy foam
orange Green tea brûlée
Yuzu Sphere, raspberries two ways
chocolate lychee textured cake
Sudashi panna cotta, yamamomo berries jelly.
Mix Fruit nigiri plate
Lolipop dessert
Nitro “popped” corn
New age Chocolate Fondue
Although the Executive Chef has recipes of his own, the above Direction will be highly innovative ( He is well versed with pastry and will work closely with the pastry chef to further develop signature dessert )


Under the guidance and supervision of the Executive Chef within the policies and procedures established by Client, the duties of the Head Pastry Chef’s job is to control the day to day Kitchen operations and to manage the BOH staff.

•  Ensure to maintain quality and proper presentation of food and drives the customer relation management system by ensuring that all such orders are handled correctly
•  Ensure all products are rotated on a first-in, first-out philosophy.
•  Ensure all products are properly labeled and stored to ensure safekeeping and sanitation. 
• Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply culinary and cooking techniques to lead by example 
•  Ensure all kitchen supplies and food items required for service are restocked.
•  Maintain a solid knowledge, understanding of all recipes and preparations.
•  Ensure dessert quality is superior and takes action to correct any irregularities.
•  Conduct inventory check up on a regular basis to ensure proper par and quality levels.
•  Ensure all requisitions are processed properly and placed in designated area.
•  Identify and safely use all kitchen equipment.
•  Ensure kitchen equipment is properly maintained and functioning.
• Conduct hand on training for all pastry workers on job responsibilities.
•  Assist and help needed in execution of service and standards.
• Achieve service, financial and Human Resource goals set forth by property executives and Food and Beverage
•  Participate in on / off property functions and food shows as required per management.
•  Update production list, recipes and overall kitchen organization to ensure efficient service and execution.
•  Work as a team, assisting all guests’, executives and employees’ needs and inquiries.
•  Effectively communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Assist Executive Chef establishing goals and objectives that focus on profit, quality product and people.
• Control purchasing, receiving, purveyor lists and inventory of all pastry items.
•  Assist Executive Chef to handle employee relation issues, track employee records, disciplinary situations and miscellaneous matters.
•  Attend meetings, trainings and functions related to the Executive sous-chef position.
•  Work varied shifts, including weekends and holidays.
•  Perform all duties as deemed necessary for the success of the department.
•  Uphold property, company policies and procedures.


•  Communicate with Executive Chef on daily / weekly outlet operations.
•  Must be able to multi task, think fast, be an all around self starter, to work with little to no supervision.
•   Able to produce innovative dessert within the vision of the concept and Executive chef   development guide lines
• Skilled to produce quality & designed cake for special events
•  Skillfully and knowledgably well verses with latest dessert trends and techniques
•  Professional appearance and demeanor.
•  Attention to detail with preparation and plate presentation.
•  Working knowledge of weights and measures and various cooking techniques.
•  Have extensive culinary background.
•  Have extensive knowledge of all pastry equipment and operations.
•  Handle a busy fast-paced, physical and mental ability to work under pressure and meet deadlines with particular attention to details.
• Able to perform other job related duties as requested.
•  Must be patient, a good trainer, good people manager and enjoys developing the team leading by example.
•  Have interpersonal skills to deal effectively with all business contacts.
•  Professional appearance and demeanor.
•  Able to lead, mentor, coaches, evaluates, develops, inspires people; sets expectations, recognizes achievements, manages conflict, aligns performance goals, provides feedback, delegates.
•  Work varied shifts, including weekends and holidays.
•  Working knowledge of health, safety and sanitation procedures.
•  Able to effectively communicate in English, in both written and oral forms.
•  This is a hands on position.
•  Must be creative and able to work closely with Executive Chef in order to development new ideas

Head Pastry Chef requirement:

• He or she should have Michelin star level restaurant experience extensive experience as number 2 with renowned Michelin establishment looking for exposure could be considered
• Be knowledgeable in currently culinary trends and techniques, creative & passionate willing to develop recipes with the guidance and concept vision of Executive chef
• Honest and trust worthy, able to lead and mentor divers ethnicity employees to the highest level of execution.
•  Up to date with culinary knowledge & skills trend
•  Must be very organized trust worthy, able to lead and mentor divers ethnicity employees to the highest level of execution.
•  UAE experience is a plus 
• Previous opening/training experience a plus 
•  Single status preferred

HEAD PASTRY CHEF job / Chef patissier


(Final details provided in writing contract)
·         Salary range US$3500-4,000/month Depending on experience

Expat package

·         Housing provided per company
·         Health benefits for employee and dependents
·         Paid vacation as per DIFC Law
·        Annual economy airline ticket to home country.
·         Visa Resident Work Permit for employee

end of Travail de chef pâtissier Chef Patissier Head Chef job French – Japanese restaurant Dubai, UAE, Middle-East.