Chef De Partie (Pastry)

Al Khozama Investment; Riyadh; On-site; SAR 30,000 - 60,000; Full time

Job summary

An established industry player in the hospitality sector seeks a talented Chef de Partie (Pastry) to lead the pastry section. This exciting role involves overseeing the production of exquisite pastry items, managing kitchen staff, and contributing to innovative menu development. You will ensure the highest standards of food safety and quality while fostering a collaborative team environment. If you are passionate about pastry arts and thrive in a dynamic kitchen setting, this opportunity is perfect for you.

Qualifications

• Proven experience in pastry production with a focus on quality.
• Strong understanding of food safety and sanitation practices.

Responsibilities

• Oversee daily pastry operations, ensuring high-quality production.
• Manage kitchen staff and maintain effective communication.

Skills

Pastry Production

Food Safety Standards

Staff Management

Menu Development

Inventory Control

Education

Culinary Degree

Food Safety Certification

Tools

Kitchen Equipment

Inventory Management Software

Job description

The Chef de Partie (Pastry) is responsible for overseeing the daily operations within the pastry section, ensuring the production of high-quality pastry items that meet both taste and presentation standards. This role is pivotal in managing kitchen staff, maintaining kitchen workflow, and contributing to menu development.

JOB DUTIES AND RESPONSIBILITIES:

Food Production:
Consistently produce high-quality pastry products with excellent taste and visual appeal.
Ensure all pastry items are prepared within scheduled hours without compromising quality.
Develop and manage daily and weekly production schedules.
Assist in the preparation and innovation of menu items.

Standards & Procedures:
Maintain rigorous standards of food safety and sanitation.
Ensure all equipment and tools are in proper working condition.
Supervise and train kitchen staff, ensuring adherence to quality standards.

Hygiene:
Uphold high standards of cleanliness in all working areas.
Ensure cleaning schedules are meticulously followed and documented.

Control:
Conduct inventory control, ensuring all necessary ingredients are ordered and received accurately.
Monitor the economical use of supplies and ingredients to minimize waste.
Oversee the maintenance of holding temperature sheets for functions exceeding 50 participants.

Staff Management & Communication:
Create work schedules and delegate tasks to ensure efficient operation.
Maintain a leadership role within the team, promoting continuous growth in quality, standards, and teamwork.
Foster a professional and cooperative environment, encouraging staff to contribute ideas for menu enhancements.
Attend daily team briefings.
Communicate effectively using communication tools.
Display professional behavior to foster a positive work environment and demonstrate dedication to management.

General:
Attend and actively participate in all required meetings and training sessions.
Provide hands-on assistance in day-to-day operations, maintaining high standards.
Be involved in the financial aspects of pastry operations to improve cost-effectiveness.

Administration:
Adhere to SOPs, manuals, and recipes.
Ensure compliance with food handling and sanitation standards.
Handle food products at proper temperatures.
Maintain and ensure proper functioning of all kitchen equipment in accordance with health regulations.
Follow health and safety procedures, reporting hazards or accidents.
Participate in training sessions and team meetings, contributing actively.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

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