CDP | Pastry / Bakery Brand Trainer | Kuwait

Kuwait·Kuwait Citymid

OtherTrainer

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Quick Summary

Key Responsibilities

Manage the assigned Pastry / Bakery Section and ensure smooth daily operations. Prepare and produce a variety of pastry and bakery products according to brand standards. Maintain consistency in taste,

Technical Tools

OtherTrainer

We are hiring an experienced Chef De Partie – Pastry / Bakery Brand Trainer for a reputed food & beverage brand in Kuwait.

The ideal candidate should have strong hands-on experience in pastry and bakery production, along with proven training and team-handling skills. The candidate should be capable of maintaining product quality, consistency, presentation, and brand standards while effectively training and guiding kitchen teams.

Responsibilities

~1 min read

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Manage the assigned Pastry / Bakery Section and ensure smooth daily operations.
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Prepare and produce a variety of pastry and bakery products according to brand standards.
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Maintain consistency in taste, quality, texture, presentation, and portion control.
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Train and coach kitchen staff on pastry and bakery preparation techniques.
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Conduct practical training and demonstrate proper production methods.
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Ensure team members follow standardized recipes and brand procedures.
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Monitor product quality and ensure consistency across all preparations.
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Support new product training, recipe implementation, and kitchen SOPs.
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Maintain high standards of food hygiene, HACCP, and kitchen cleanliness.
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Manage and coordinate with the pastry/bakery team during busy service and production periods.
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Identify training gaps and provide guidance to improve team performance.
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Ensure efficient workflow and proper mise en place within the section.

What We Offer

~1 min read

Diploma/Degree in Hotel Management, Culinary Arts, Pastry, or Bakery preferred.
Maximum age: 32 years.
Minimum 4–6 years of relevant pastry/bakery experience preferred.
Previous experience as CDP – Pastry, Senior Pastry Chef, or similar role preferred.
Strong hands-on experience in pastry and bakery production.
Proven training and team-handling experience is essential.
Good knowledge of pastry and bakery preparation techniques and production standards.
Ability to train, guide, and develop junior kitchen staff.
Strong understanding of food hygiene, HACCP, and kitchen safety.
Ability to maintain consistent product quality and presentation.
Experience in a premium bakery, pastry shop, café, restaurant, or branded F&B environment preferred.
Good communication, leadership, discipline, and team-management skills.