Chef de Partie - Pastry (Turkish Delights)

Rixos Hotels; Ras Al Khaimah; On-site; AED 30,000 - 60,000; Full time

Job summary

Join a prestigious hotel known for its luxurious all-inclusive experiences. As a Chef de Partie, you will play a key role in delivering exceptional culinary delights, ensuring high standards of food quality and safety. Collaborate with talented chefs to innovate menus and create unforgettable dining experiences for guests. This role offers the chance to showcase your culinary skills in a vibrant and diverse environment, making a significant impact on guest satisfaction and kitchen operations. If you are passionate about food and thrive in a dynamic setting, this opportunity is perfect for you.

Qualifications

• Minimum 2-3 years experience as a Chef de Partie or similar role.
• Strong knowledge of food safety standards and culinary techniques.

Responsibilities

• Supervise and prepare dishes according to hotel standards.
• Maintain hygiene and food safety standards in the kitchen.
• Manage stock levels and minimize food wastage.

Skills

Food Preparation

Cooking Techniques

Hygiene & Food Safety

Inventory Management

Team Collaboration

Education

Diploma in Culinary Arts

Degree in Culinary Arts

Job description

Company Description

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

Job Description

Key Responsibilities:

• Food Preparation & Cooking
• 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.
• 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.
• Hygiene & Food Safety
• 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.
• Inventory & Cost Control
• Manage stock levels and minimize wastage.
• Assist in ordering and inventory management.
• Control portion sizes to maintain food costs.
• Collaboration & Communication
• 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.
  
  

Additional Information

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.