EN
419
Pastry Sous Chef jobs in United States
I want to receive the latest job alerts for “Pastry Sous Chef” jobs
Demi Chef De Partie - Italian Cuisine
Independent Food Company
Dubai
On-site
AED 60,000 - 120,000
30+ days ago
Hotel Stewarding Manager: Kitchen & Ops Lead
Flip retail
Abu Dhabi
On-site
AED 60,000 - 120,000
30+ days ago
Discover more opportunities than anywhere else. Find more jobs nowDemi Chef De Partie - for Award winning restaurants
Apt Resources
Dubai
On-site
AED 60,000 - 120,000
30+ days ago
Connect with headhunters to apply for similar jobsDemi Chef de Partie — Lead Prep & Station Excellence
Apt Resources
Dubai
On-site
AED 60,000 - 120,000
30+ days ago
Tagalog Speaking Demi Chef De Partie - for a Cloud Kitchen
Apt Resources
Dubai
On-site
AED 60,000 - 120,000
30+ days ago
Tagalog-Speaking Continental Demi Chef de Partie
Apt Resources
Dubai
On-site
AED 60,000 - 120,000
30+ days ago
Demi Chef De Partie - Spanish Cuisine
Kempinski Hotels
Dubai
On-site
AED 60,000 - 120,000
Full time
30+ days ago
Job summary
A luxury hospitality brand in Dubai is seeking a Chef de Partie to support the kitchen team. Responsibilities include food preparation, direction of kitchen staff, and conducting training. Candidates must have at least 2 years of kitchen experience, excellent organizational skills, and a passion for food. This role emphasizes teamwork and effective communication.
Qualifications
- Minimum 2 years of kitchen experience in the same position.
- Proven ability to work as part of a team and thrive under pressure.
- Excellent oral and written English skills.
Responsibilities
- Support the Chef de Partie with food preparation and service.
- Conduct shift briefings in the absence of the Head chef.
- Provide direction to kitchen staff and conduct on-the-job training.
- Assist in the management of the department's budget.
Skills
Team player
Excellent organizational skills
Ability to work under pressure
Passion for Food & Beverage
Tools
Excel
Word
Job description
Description
Support the Chef de Partie by preparing, presenting, storing and serving a selection of dishes.
KEY RESPONSIBILITIES
- In the absence of the Head chef, conduct shift briefings to ensure hotel activities and operational requirements are known.
- Prepare in advance food, beverages, materials, and equipment needed for the service. Cook and serve dishes according to the restaurant’s menu.
- Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants, and Stewards.
- Clean and reset their working area.
- Work with the Superior to ensure the departmental performance of staff is productive.
- Conducting on-the-job training by the departmental standards and procedures and maintaining a record of progress for each staff member.
- Providing input for probation and formal performance appraisal discussions in line with company guidelines.
- Ensuring new staff attends Corporate Orientation within the first month of hire.
- Coaching, counseling, and disciplining staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
- Preparing induction programs for new employees and allocating sufficient time for their implementation.
- Worked with superior in the preparation and management of the department’s budget and is aware of financial targets.
- Recycle wherever possible and enforce cost-saving measures to colleagues.
- Log security incidents and accidents by hotel requirements.
JOB REQUIREMENTS
- Minimum 2 years of kitchen experience in the same position
- English – excellent oral and written skills
- Ability to work as part of a team, thrive under pressure in challenging circumstances, and come up with proactive, rational solutions
- Excellent organizational and time management skills
- Applying a professional, confidential, and ethical approach at all times
- Working in a safe, prudent, and organized manner
- Proficiency in Excel and Word is beneficial
- Passionate for Food & Beverage
- Straightforward
- Sense of responsibility
- Team player
- Works well under pressure in the preparation and management of the department’s budget and is aware of financial targets.
- Recycle wherever possible and enforce cost-saving measures to colleagues.
- Log security incidents and accidents by hotel requirements.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.