Chef de Partie - Bakery
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Key skills for this role
About the Role
IHG is hiring a Chef de Partie - Bakery for InterContinental Doha to oversee daily food preparation in the pastry kitchen, coordinate with the Pastry Chef, and ensure quality standards.
Key Skills for This Role
Responsibilities
- Prepare the daily mis en place and food production in different sections of the Pastry kitchen
- Coordinate daily tasks with the Pastry Chef or Executive Chef
- Follow instructions and recommendations from immediate superiors to complete daily tasks
- Ensure highest standards and consistent quality in daily preparation
- Instruct and lead subordinates through daily requirements in food preparation
- Actively take part in set up and supervising of buffets and special functions
- Coordinate and participate with other sections for requirements, cleanliness, wastage and cost control
- Consult and check on daily requirements, functions and last minute events
- Guide and train subordinates on a daily basis to ensure high motivation and economical working environment
Requirements
- Experience in pastry kitchen or bakery section
- Knowledge of food preparation techniques and quality standards
- Ability to lead and train subordinates
Full Job Posting
About the Role
- As Chef de Partie, you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities.
- Promote the desired work culture by living the 5 winning ways value – Do the Right thing, Show we care, Aim Higher, Celebrate Difference, Work better together.
Your Day to Day
- Prepare the daily mis en place and food production in different sections of the Pastry kitchen.
- Coordinate daily tasks with the Pastry Chef or Executive Chef.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques.
- Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions.
- Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
- Consult and check on daily requirements, functions and last minute events.
- Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
How Do I Deliver This?
- True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests.
- True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you.
- True Listening: focusing on what your guest is saying, picking up on body language, and understanding what the guest wants and needs.
- True Responsiveness: providing guests with what they need in a timely and caring manner.
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