The Junior Chef de Partie – Bakery & Viennoiserie supports the Chef de Partie in producing high-quality breads, pastries, and baked goods inspired by Mediterranean traditions. This role focuses on precision, creativity, and consistency in the preparation of artisanal bakery and viennoiserie items, ensuring alignment with the restaurant’s culinary standards and concept identity.

Key Responsibilities:

Assist in the preparation, shaping, proofing, and baking of breads, viennoiseries, and other baked items following Mediterranean recipes and modern techniques. Ensure consistent quality, texture, and presentation of all products. Support the daily mise en place and production schedule, ensuring timely and efficient service. Maintain strict hygiene and food safety standards in accordance with HACCP and company policies. Collaborate with the team to develop and refine recipes, minimize waste, and control ingredient usage. Assist in training Commis and trainees, fostering a culture of craftsmanship and quality.

Job Requirements

A Diploma or Certificate in Pastry, Bakery, or Culinary Arts is required. Minimum of 2–3 years of experience in a bakery, pastry, or hotel environment, ideally within a Mediterranean or European culinary setting. Strong knowledge of dough fermentation, lamination, and artisanal bread-making techniques is essential.

Skills and Competencies:

Proficiency in preparing laminated doughs, sourdough breads, and classic Mediterranean pastries. Excellent understanding of fermentation, temperature control, and ingredient behavior. Strong organizational skills, time management, and an ability to work efficiently under pressure. A passion for precision, creativity, and maintaining high standards of quality and consistency.

 How to Apply:

Apply using THIS LINK