Chef de Partie - Pastry

Hyatt Hotels Corporation; Dubai; On-site; AED 60,000 - 120,000; Full time

Job summary

A leading hospitality company located in Dubai is seeking a skilled Pastry Chef to assist in managing all pastry and bakery production. The candidate should possess a professional diploma in Food Production with pastry specialization and have at least 2 years of experience as Chef de Partie or 3 years as Commis Chef. Responsibilities include ensuring product quality, operational adherence to standards, and compliance with hotel policies. This role offers a creative environment to thrive in the culinary arts.

Qualifications

• Apprenticeship or professional diploma in Food Production with pastry specialization is ideal.
• Minimum 2 years experience as Chef de Partie or 3 years as Commis Chef is required.
• Good practical, operational and adequate administrative skills are essential.

Responsibilities

• Assist the Pastry Chef with the management of pastry and bakery production.
• Ensure adherence to hotel's standards and financial goals.
• Follow the Rules & Regulations established in the Employees Handbook.

Skills

Creativity

Operational skills

Administrative skills

Education

Professional diploma in Food Production with pastry specialization

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."

Responsibilities

You will be responsible to assist the Pastry Chef with the management of the production for all pastry and bakery products, making sure that they contribute to the overall success of all outlets and banquets, in accordance with the hotel’s standards and financial goals.

To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.

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 years as Commis Chef in larger operation.
• Good practical, operational and adequate administrative skills with a flair for creativity are a must.