Head Pastry Chef

Job Title: Head Baker / Viennoiserie Consultant (Project-Based)

​Location: Dubai, UAE (On-site Central Production Facility)

Contract Type: Project-Based / Freelance Commercial Consulting

Project Budget / Compensation: AED 12,000 – AED 15,000 (Milestone-based completion)

Estimated Project Duration: 3–5 Days (R&D trials, oven calibration, and kitchen hand-off)

Proven track record as a Head Baker, Senior Pastry Sous Chef, or Commercial Bakery R&D Consultant in top-tier artisanal bakeries, luxury hotels, or high-volume viennoiserie facilities in the UAE.

​Deep expertise in sourdough fermentation, brioche/enriched dough mechanics, and starch retrogradation control.

​Demonstrated experience scaling bench formulas into high-volume commercial production environments (spiral mixers, sheeters, deck/convection ovens).

​Strong understanding of food-grade fat functionality, emulsifiers, and water activity (a_w) control for ambient shelf-life stability in hot climates.

​Ability to work hands-on on-site in Dubai to execute trials and train kitchen staff.

REQUIREMENTS:

Must have ten years experience in baking and F&B field

Pay: AED2,000.00 - AED3,000.00 per day

Application Question(s):

• Have you formulated cream cheese glazes and ganaches specifically designed to remain stable and resist melting, oil separation, or weeping during delivery in Dubai's ambient heat (>35°C)?
• Are you currently based in the UAE and available to complete a 3- to 5-day hands-on consulting engagement on-site in a Dubai central production kitchen within the next 2 weeks?
• This consulting scope is structured as a milestone-based project with a fixed budget of AED 12,000 – AED 15,000 for formulation, kitchen R&D, and staff training. Are you willing to work within this agreed fee structure?
• What is your standard calculation and target range for Desired Dough Temperature (DDT) when mixing a heavily enriched dough (butter, milk, sugar) in a commercial spiral mixer, and how do you prevent dough friction heat from damaging fermentation?
• What specific food science techniques (e.g., Tangzhong/scald, preferments, hydration/fat ratios, or clean-label enzyme improvers) do you implement to prevent staling and crumb dryness over a 48–72 hour ambient shelf life?

Experience:

• formulating and baking sourdough-enriched doughs : 3 years (Required)

Work Location: In person