Chef De Partie - Pastry
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Key skills for this role
About the Role
Wyndham Hotels and Resorts is seeking a Chef de Partie – Pastry to support the Pastry Chef in daily bakery operations in Doha. The role involves preparing high-quality bakery products, supervising team members, and ensuring food safety standards.
Key Skills for This Role
Responsibilities
- Assist the Pastry Chef in day to day management of the bakery operation
- Assume full responsibility for bakery operations in the absence of the Pastry Chef
- Prepare and present bakery products in accordance with approved recipes and presentation guidelines
- Maintain highest standards of cleanliness, food hygiene, sanitation, and workplace safety
- Monitor food quality throughout preparation and service to ensure consistency
- Minimize food waste through effective stock control and production planning
- Supervise, motivate, and support team members to achieve operational excellence
- Participate in menu development, seasonal promotions, and recipe standardization
Requirements
- Strong bakery and pastry production skills
- Leadership and team supervision experience
- Food safety and hygiene knowledge (HACCP)
- Excellent organizational and time management skills
- Ability to work under pressure in a fast paced environment
- Basic computer literacy (Microsoft Office and hotel systems)
Full Job Posting
Job Summary
- As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section.
- Ensure consistent production of high quality bakery products that meet company standards and exceed guest expectations.
- Oversee bakery operations in the absence of the Pastry Chef, maintain food safety and hygiene standards, supervise team members, and contribute to departmental financial and operational objectives.
Key Responsibilities Operations
- Assist the Pastry Chef in the day to day management of the bakery operation.
- Assume full responsibility for bakery operations in the absence of the Pastry Chef.
- Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines.
- Ensure all bakery products consistently meet the hotel's quality standards and guest expectations.
- Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies.
- Monitor food quality throughout preparation and service to ensure consistency and excellence.
- Ensure proper storage, labeling, rotation (FIFO), and handling of all food products.
- Minimize food waste through effective stock control and efficient production planning.
- Work closely with other operational departments to ensure seamless daily operations.
- Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly.
- Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef.
Financial Responsibilities
- Assist in controlling food costs through proper portioning, waste reduction, and inventory management.
- Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products.
- Monitor stock levels and maintain appropriate inventory to support operational requirements.
- Contribute to achieving departmental productivity and profitability targets.
People Leadership
- Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct.
- Supervise, motivate, and support team members to achieve operational excellence.
- Delegate responsibilities effectively while ensuring tasks are completed according to established standards.
- Conduct daily shift briefings to communicate priorities, operational updates, and service expectations.
- Provide ongoing coaching, training, and performance feedback to team members.
- Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations.
- Foster a positive, respectful, and collaborative working environment.
Training & Development
- Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards.
- Support departmental cross training initiatives to improve operational flexibility.
- Identify training needs and work with the Pastry Chef to develop team capabilities.
- Encourage continuous learning and professional development within the team.
Communication
- Maintain effective communication with colleagues across all hotel departments.
- Conduct clear, concise, and productive daily briefings.
- Build positive relationships with internal and external guests.
- Respond professionally and promptly to guest feedback, requests, and concerns.
- Represent the hotel professionally while promoting exceptional guest experiences.
Quality, Safety & Compliance
- Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies.
- Maintain a safe working environment by following health and safety procedures.
- Ensure proper use and maintenance of kitchen equipment.
- Participate in internal and external hygiene and food safety audits.
- Promote environmentally responsible work practices and sustainability initiatives.
Skills & Competencies
- Strong bakery and pastry production skills.
- Leadership and team supervision.
- Food safety and hygiene knowledge (HACCP).
- Excellent organizational and time management skills.
- Strong communication and interpersonal skills.
- Problem solving and decision making abilities.
- Attention to detail and commitment to quality.
- Ability to work under pressure in a fast paced environment.
- Inventory and cost control awareness.
- Basic computer literacy (Microsoft Office and hotel systems).
Service Culture
- Demonstrate Wyndham's Count on Me! service culture by consistently being: Responsive, Respectful, Delivering a great guest experience.
Additional Responsibilities
- Carry out any other reasonable duties assigned by the Pastry Chef or Executive Chef.
- Support the hotel's operational requirements during peak periods and special events.
- Participate in continuous improvement initiatives to enhance quality, efficiency, and guest satisfaction.
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