Chef de Partie - Pastry

RIXOS; Ras Al Khaimah; On-site; AED 60,000 - 120,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a skilled Chef de Partie to join their dynamic kitchen team. This role involves supervising food preparation, ensuring high standards of quality and hygiene, and managing kitchen operations effectively. You will have the opportunity to train junior chefs, innovate menus, and work closely with experienced culinary leaders in a vibrant environment. If you have a passion for culinary excellence and a desire to contribute to a five-star dining experience, this position offers an exciting opportunity to advance your career in a prestigious setting.

Qualifications

• Minimum 2-3 years of experience in a similar role in a five-star hotel.
• Diploma or degree in Culinary Arts or a related field required.

Responsibilities

• Supervise and prepare dishes according to hotel standards.
• Oversee kitchen operations and maintain hygiene standards.
• Manage inventory and contribute to menu innovation.

Skills

Food Preparation

Quality Control

Hygiene Standards

Inventory Management

Menu Planning

Education

Diploma in Culinary Arts

Degree in Culinary Arts

Job description

1. Food Preparation & Quality

• Supervise and prepare dishes according to hotel standards and recipes.
• Ensure consistency in food quality, presentation, and taste.
• Manage cooking techniques and timings to maintain efficiency.

2. Kitchen Operations & Management

• Oversee a specific section (e.g., grill, sauce, pastry, fish, or meat).
• Train and mentor junior chefs and commis chefs.
• Coordinate with other kitchen sections for smooth service.
• Maintain strict hygiene and food safety standards (HACCP).
• Ensure proper storage, labeling, and handling of ingredients.
• Monitor kitchen cleanliness and ensure compliance with health regulations.

3. Inventory & Cost Control

• Manage stock levels and minimize wastage.
• Assist in ordering and inventory management.
• Control portion sizes to maintain food costs.
• Work closely with the Sous Chef and Executive Chef for menu planning.
• Communicate effectively with front-of-house staff regarding special requests.
• Contribute to menu innovation and seasonal changes.

Qualifications

• Education: Diploma or degree in Culinary Arts or a related field.
• Experience: Minimum 2-3 years of experience as a CDP or in a similar role within a five-star hotel or fine dining restaurant.