CDP - Pastry Bakery Brand Trainer | Kuwait

Kuwait·Kuwait Citymid

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Quick Summary

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,

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OtherTrainer

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.

Responsibilities

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Oversee daily pastry and bakery production while maintaining brand standards.
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Train, mentor, and develop pastry kitchen team members across outlets.
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Ensure consistency in product quality, taste, presentation, and portion control.
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Conduct on-the-job training and monitor staff performance.
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Implement and maintain standardized recipes, SOPs, and food safety practices.
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Support new product launches and staff training initiatives.
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Maintain inventory, minimize wastage, and ensure efficient kitchen operations.

What We Offer

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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.