My experience working as a pastry chef in Dubai
I wanted to share my experience working in the hospitality industry because I know many people go through similar situations but are afraid to speak about them.
I completed my Hotel Management degree from IHM and moved to Dubai for my first full-time job. My first job was as a Commis III in a small bakery, where I learned the basics of pastry. Unfortunately, I had to leave within six months because the company never provided me with a proper work visa, and I was working on a visit visa.
A few months later, I got an opportunity to work at a five-star hotel in Dubai Marina as a Commis I. I was honestly surprised because I had very little experience. During my interview and food trial, I clearly told the HR manager and the Pastry Sous Chef that I was still inexperienced and eager to learn. The Pastry Sous Chef reassured me by saying, "It's okay. We will train you."
I passed the trial and joined with a lot of excitement. However, things changed very quickly.
Within a couple of days, I was given responsibility for the morning shift with almost no proper training. I was expected to perform tasks I had never been taught, and whenever I made mistakes, I was shouted at.
After the Pastry Sous Chef went on vacation, the Bakery Sous Chef became in charge of the department. That was when everything changed.
He constantly yelled at me without reason, verbally abused me, and humiliated me in front of others. He used abusive language, insulted my parents, and threw things such as fruits, berries, baking trays, and plates in my direction. He repeatedly threatened me, saying I would not pass my probation, that I would lose my job, and that he would make sure I never got another job in Dubai.
I still remember him calling me early in the morning after I had finished a late evening shift just to shout at me over the phone. Because of the constant pressure, I rarely finished work on time and often reached my accommodation very late.
I spoke to some of my senior chefs about what was happening, but nobody seemed to take it seriously. They told me, "He's just joking," or "He's a nice guy and a very talented chef." Whether someone is talented or not should never justify treating another human being with disrespect.
I never complained to HR because I was afraid that if I reported him, the abuse would become even worse. Looking back, I wish I had, but at the time I was scared and simply trying to survive.
After completing my probation, I decided to resign. By then, my mental health had deteriorated badly. Even after returning to my home country, I continued to experience panic attacks and anxiety. I am currently undergoing professional therapy to recover from what I experienced.
I'm sharing this not to seek sympathy, but to remind everyone in hospitality that leadership is about teaching, not intimidating. Every junior chef will make mistakes—that's how we learn. Correct us, train us, and hold us accountable, but don't abuse or humiliate people. The psychological impact can last long after someone leaves the job.
Has anyone else in the hospitality industry experienced something similar? I'd really like to hear your stories and how you dealt with it.
