Chef de Partie - Pastry

Novotel & ibis Balikpapan; Abu Dhabi; On-site; AED 70,000 - 100,000; Full time

Job summary

The Chef de Partie - Pastry at Novotel & ibis Balikpapan in Abu Dhabi oversees a pastry section in a luxury hotel, ensuring the preparation, presentation and quality of pastries, desserts, cakes and bread to guest standards.

You will train junior pastry staff, contribute to seasonal menus, monitor waste, maintain HACCP compliance, and collaborate with the culinary team to deliver exceptional guest experiences.

Qualifications

• Minimum 2-4 years of pastry experience in an upscale hotel, luxury resort, fine dining establishment, or renowned pastry operation.
• Previous experience as Demi Chef de Partie - Pastry or equivalent role preferred.
• Experience in large-scale banquet production is advantageous.

Responsibilities

• Manage a designated pastry section and ensure the preparation, presentation and quality of all pastries, desserts, cakes, breads and confectionery items served throughout the hotel.
• Prepare, produce and present high-quality pastries, desserts, cakes, chocolates, breads and other bakery products in accordance with hotel standards and recipes.
• Monitor food production levels to meet business demands while minimizing waste.
• Maintain the highest standards of food quality, freshness and presentation; ensure proper storage and rotation of products following FIFO principles.
• Follow HACCP food safety, sanitation and hygiene procedures at all times; maintain a clean, organized and safe working environment.

Job description

Key Responsibilities

• The Chef de Partie - Pastry is responsible for managing a designated pastry section and ensuring the preparation presentation and quality of all pastries desserts cakes breads and confectionery items served throughout the hotel


• This role supports the delivery of exceptional guest experiences by maintaining the highest standards of food quality hygiene creativity and operational efficiency expected in a luxury hotel environment


• Prepare produce and present high-quality pastries desserts cakes chocolates breads and other bakery products in accordance with hotel standards and recipes


• Manage the day-to-day operations of the assigned pastry section


• Ensure consistency in taste texture presentation and portion control


• Assist in developing new dessert concepts seasonal menus and innovative pastry offerings


• Monitor food production levels to meet business demands while minimizing waste


• Ensure all products are prepared and displayed according to luxury hospitality standards


• Maintain the highest standards of food quality freshness and presentation


• Conduct quality checks on ingredients and finished products


• Ensure compliance with brand standards recipes and established production methods


• Report any quality concerns or equipment malfunctions to the Executive Pastry Chef


• Follow HACCP food safety sanitation and hygiene procedures at all times


• Maintain a clean organized and safe working environment


• Ensure proper storage labeling and rotation of products following FIFO principles


• Adhere to all local health and safety regulations


• Supervise and support Commis Chefs Demi Chef de Parties trainees and apprentices within the pastry section


• Provide on-the-job training coaching and guidance to junior team members


• Monitor staff performance and contribute to skill development initiatives


• Foster teamwork and positive communication within the kitchen brigade


• Assist with inventory management stock control and requisition processes


• Monitor ingredient usage and minimize food waste


• Ensure efficient utilization of all resources while maintaining quality standards


• Support cost-control initiatives and productivity objectives


• Participate in special events themed promotions banquets weddings and VIP functions


• Accommodate guest dietary requirements allergies and special requests when required


• Contribute creative ideas that enhance the hotel s culinary reputation and guest satisfaction

Company Description

• Minimum 2-4 years of pastry experience in an upscale hotel, luxury resort, fine dining establishment, or renowned pastry operation. Previous experience as Demi Chef de Partie - Pastry or equivalent role preferred. Experience in large‑scale banquet production is advantageous.