Dubai Pastry Demi Chef de Partie – Luxury Desserts

Kempinski Hotels; Dubai; On-site; AED 54,000 - 78,000; Full time

Job summary

Demi Chef De Partie (Pastry) at Kempinski Hotels – Dubai is a luxury hospitality role crafting desserts and pastries to exact recipes, maintaining station standards, and assisting the Chef de Partie under the supervision of the Executive Chef.

You will prepare, plate and present desserts for a la carte, buffet and banquet pastries, read recipes, manage mise-en-place, and help monitor ingredients while upholding European luxury standards.

Qualifications

• At least 2 years in a five star international as a pastry chef.
• Understand how to read recipes and a good knowledge of baking.
• Good communication skills.
• Should be result & quality driven.
• Entrepreneurial, straightforward, leader, team player, works well under pressure.
• Passionate for European Luxury.

Responsibilities

• Prepare in advance desserts and pastries, material and equipment needed for the service.
• Cook and serve desserts and pastries according to the restaurant’s menu.
• Assemble and plate à la carte desserts, buffet items, or banquet pastries with high visual appeal
• Monitor and order ingredients, supplies and equipment
• Clean and re-set the working area.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items. “mis-en-place”
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Maintain a hygienic kitchen and high standards of personal hygiene.
• Prepare kitchen equipment for use.

Skills

Reading recipes

Baking knowledge

Communication skills

Quality driven

Leadership

Team player

Under pressure

Job description

Demi Chef De Partie (Pastry) at Kempinski Hotels – Dubai is a luxury hospitality role crafting desserts and pastries to exact recipes, maintaining station standards, and assisting the Chef de Partie under the supervision of the Executive Chef.

You will prepare, plate and present desserts for a la carte, buffet and banquet pastries, read recipes, manage mise-en-place, and help monitor ingredients while upholding European luxury standards.