Pastry Chef De Partie

About the role

The Pastry Chef de Partie prepares food and special ad hoc requests according to the directives of the Sous Chef and Head Chef, and works within the Pastry/Kitchen team. The postholder meets short- and medium-term operational objectives by maintaining high quality standards at all times.

Key responsibilities

• Ensure food safety, temperature records, HACCP and ISO 22000 measures and inventory management standards are followed
• Maintain food preparation, handling and storage standards to minimise wastage and ensure compliance
• Prepare restaurant, banquet and special function items on time, meeting quality and quantity standards
• Prepare daily restaurant requisitions and assigned lunch and dinner buffets, special functions and banquets
• Keep assigned areas, including refrigerators and freezers, clean
• Control costs through minimising spoilage and waste, proper storage and strict portion control
• Take inventory of food items, ensuring FIFO and labelling of food production
• Report equipment needing repair or maintenance, and check function sheets, daily menus and promotions
• Train subordinates on the use and cleaning of machinery and equipment, and explain food and culinary methods
• Ensure the section runs smoothly during the Line Manager's absence and uphold good team spirit and communication across departments

Required profile

• High school or secondary diploma or vocational training
• At least 3 years of previous kitchen experience
• Fluent spoken and written English; Arabic desirable
• Good time management, organisational and motivational skills

Required skills

• Solid understanding of culinary preparation and cooking methods and product knowledge
• Knowledge of HACCP, COSSH, ISO 22000 and food safety standards; an intermediate food safety certificate is desirable