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CDP - Pastry Bakery Brand Trainer | Kuwait

  • On-site
    • Kuwait City, Al Farwānīyah, Kuwait
  • KWD 250 - KWD 275 per month
  • Hospitality

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.

Key Responsibilities:

  • 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 & Benefits:

  • Salary: KWD 250 Basic + KWD 25 Food Allowance

  • Accommodation provided by the company

  • Transportation provided by the company

Job requirements

  • 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

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