Pastry Chef de Partie

Role Overview

Responsibilities

• Prepare assigned food items, buffets, special functions, banquets, and restaurant supplies on time and to required quality and quantity standards.
• Maintain food safety, temperature records, HACCP, ISO 22000, inventory, preparation, handling, storage, and cleanliness standards.
• Control cost through proper storage, portion control, spoilage reduction, waste reduction, FIFO procedures, and accurate labeling.
• Check function sheets, daily menus, and promotions; prepare restaurant requisitions as assigned.
• Inspect product freshness and suitability and report equipment requiring repair or maintenance.
• Support smooth section operations during line manager absences and perform duties directed by the Head Chef or Sous Chef.
• Train subordinate staff on machinery, equipment cleaning, and culinary preparation methods.
• Promote good team spirit and communication across departments.

Requirements

• High school or secondary diploma or vocational training is required.
• The candidate should understand culinary preparation, cooking methods, and product knowledge.
• The requirements list working knowledge of HACCP, COSHH, ISO 22000, and food safety standards.
• An intermediate food safety certificate is desirable.
• At least three years of kitchen experience is listed as essential, while two years of Pastry Chef de Partie experience is also listed as required.
• Fluent spoken and written English, good time management, organizational skills, and the ability to engage and motivate staff are required.
• Arabic language ability is desirable.

Workplace

• Work is performed in person in a pastry and kitchen environment.