Chef de Partie - Pastry

Accor Group; Dubai; On-site; AED 89,000 - 134,000; Full time

Benefits offered by this job

Duty meals

Vacation tickets

Medical insurance

Job summary

Rixos Premium Dubai JBR seeks a Chef de Partie - Pastry to lead pastry operations at a luxury Dubai hotel. You will manage pastry station tasks, ensure quality and consistency, and collaborate with the broader kitchen team to meet hotel standards.

The role requires a diploma or degree in hospitality and 2-3 years in a 4-5 star setting, with HACCP certification. Duty meals and comprehensive hotel benefits accompany the position.

Qualifications

• Diploma or degree in vocational hospitality.
• 2-3 years of experience in a 4-5 star hotel.
• HACCP certification and full compliance with HACCP standards.
• Primary culinary focus on pastry.
• Practical knowledge across kitchen operations sufficient to provide support at another station when required.

Responsibilities

• Prepare and maintain an inventory for the pastry station.
• Follow standard recipes and plating guides consistently.
• Monitor buffet presentation and ensure food is replenished.
• Assist Executive/Executive Sous Chef with food promotions and dish explanations to guests.
• Communicate with outlets and attend daily briefings.
• Check equipment and ensure safe handover at end of shift.

Skills

Pastry focus

HACCP knowledge

Team collaboration

Education

Diploma or degree in vocational hospitality

Job description

Chef de Partie - Pastry Job Snapshot Role: Chef de Partie - Pastry Location: Dubai, United Arab Emirates Industry: Hospitality Function: Chef/Culinary/Kitchen Management Experience: 2-3 years in a 4-5 star hotel Job Type: Full Time

Job Details

Country: United Arab Emirates City: Dubai Industry: Hospitality Function: Chef/Culinary/Kitchen Management Salary: Not disclosed Gender: No Preference Candidate Nationality: Not specified Job Type: Full Time Work Arrangement: On-site

Pastry and Kitchen Operations

• Prepare and maintain an inventory list for the assigned station.
• Follow standard recipes and plating guides consistently.
• Maintain sufficient knowledge and practical ability to support another kitchen station when required.
• Check the quantity and quality of food before buffet service and throughout operating periods.
• Ensure required food labels and name tags are correctly displayed.
• Monitor buffet presentation and ensure food is replenished throughout service.
• Check the standard and quality of all food leaving the kitchen.
• Follow established hotel operational standards.
• Apply HACCP requirements according to hotel standards.

Quality and Cost Control

• Provide the Executive Sous Chef with the daily market list for the assigned outlet.
• Personally check goods received to verify appropriate quality and quantity.
• Provide recipes and costing information to the Executive Sous Chef when required.
• Control food wastage without compromising product quality.
• Recommend changes to systems and procedures where they can improve efficiency and service.
• Maintain required operational records and documentation for the assigned area.

Menu and Promotion Support

• Assist the Executive Sous Chef and Executive Chef with proposals for food promotions, events, and other food-related activities.
• Explain dishes to guests and recommend food specialties and available promotions when appropriate.
• Support consistent presentation and preparation standards across the outlet.
• Share culinary skills and knowledge with other employees.

Team and Outlet Coordination

• Communicate with Outlet Supervisors daily and ensure food items sent to the outlets are properly explained.
• Attend outlet communication meetings and daily briefings.
• Maintain effective communication within the department through logbooks and other methods specified by the Executive Chef.
• Create a calm and organized working atmosphere within the kitchen brigade.
• Cooperate fully and respectfully with kitchen colleagues and other hotel departments.
• Attend scheduled training sessions.
• Maintain appropriate grooming and professional conduct at all times.
• Stay informed about daily hotel activities and maintain knowledge of hotel facilities.

End-of-Shift Responsibilities

• Check that kitchen equipment is working properly at the end of the shift.
• Ensure equipment is clean and returned to the appropriate location.
• Check the work area for anything that could create a safety hazard.
• Communicate all relevant operational information to the incoming shift or supervisor to support continuity of service.

Qualifications and Experience

• Diploma or degree in vocational hospitality.
• 2-3 years of experience in a 4-5 star hotel.
• HACCP certification and full compliance with HACCP standards.
• Primary culinary focus on pastry.
• Practical knowledge across kitchen operations sufficient to provide support at another station when required.

Salary and Benefits

• Competitive salary.
• Duty meals including breakfast, lunch, dinner, midnight meal, and coffee breaks.
• Vacation tickets and benefits provided by the hotel.
• Medical insurance.

About Rixos Premium Dubai JBR

Rixos Premium Dubai JBR is a luxury hotel in Dubai offering Turkish-inspired hospitality and service. The property focuses on contemporary luxury, leisure, and memorable guest experiences within the JBR destination.