Chef de Partie - Pastry

Hyatt Hotels Corporation; Dubai; On-site; AED 96,000 - 132,000; Full time

Job summary

Hyatt Hotels Corporation is seeking a Pastry Chef de Partie to support the pastry section across outlets and banquets, ensuring products meet Hyatt standards and contribute to financial goals.

The role requires an apprenticeship or diploma in pastry, with 2+ years in a Chef de Partie position or 3-4 years as a Demi Chef de Partie/Commis in luxury hotel environments. Strong hygiene and basic computer skills are essential.

Qualifications

• Apprenticeship or professional diploma in Food Production with pastry specialization.
• Minimum 2 years' work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with luxury brands.
• Strong knowledge of kitchen hygiene and occupational health and safety standards.
• Basic computer skills (MS Office) and familiarity with Recipe Maintenance System preferred.

Responsibilities

• Aid in the pastry section operations for all pastry and bakery products.
• Contribute to outlets and banquets in line with hotel standards and financial goals.
• Maintain hygiene and safety practices in daily kitchen activities.

Skills

Creativity

Administrative skills

Operational skills

Education

Apprenticeship or professional diploma in Food Production with pastry specialization

Tools

MS Office

Recipe Maintenance System

Job description

"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."

You will be responsible forthe efficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.

The Chef de Partie - Pastry is responsible to aid in the function of pastry section for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

Qualifications

Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization.

Minimum 2 years' work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/ Commis in a hotel or large restaurant with good standards, preferably with experience in luxury international brands.

Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

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