Chef De Partie (Pastry)

InterContinental; Saudi Arabia; On-site; SAR 48,000 - 120,000; Full time

Job summary

A leading hotel brand in Saudi Arabia is seeking a talented Chef De Partie (Pastry) to oversee pastry kitchen operations. The role involves supervising pastry staff, ensuring quality and compliance with food safety standards, and engaging with guests to enhance their culinary experience. Ideal candidates will have strong leadership skills and experience in a high-volume kitchen, focused on delivering exceptional pastry offerings.

Qualifications

• Proven experience in supervising culinary operations in high-volume kitchens.
• Strong knowledge of food safety standards (e.g., HACCP, OSHA).
• Ability to lead and develop kitchen teams for consistent food quality.

Responsibilities

• Supervises pastry kitchen operations, ensuring compliance with food safety and quality.
• Leads and coordinates pastry staff to ensure efficient shift performance.
• Manages pastry production and engages with guests for feedback.

Skills

Leadership

Team Collaboration

Food Safety Knowledge

Job description

• Supervises the preparation and production of all pastry and bakery items for buffet and la carte menus, ensuring compliance with recipes and specifications.
• Prepares and bakes desserts, pastries, breads, and specialty items, both regularly and for special guests/functions.
• Checks the quality of raw and finished pastry products to ensure standards are consistently met.
• Determines presentation of pastry items and creates decorative dessert displays.
• Recognizes superior quality in ingredients, presentation, and taste.
• Maintains correct handling, preparation, and storage of pastry ingredients and products.
• Assists in estimating daily pastry production needs for all outlets.
• Contributes to the development of daily and seasonal dessert and baked goods menus.
• Plans and manages portioning and presentation requirements across outlets (e.g., restaurant, banquet, pastry shop).
• Produces pastry production prep lists and monitors workflow.
• Ensures compliance with all food safety and sanitation laws and regulations (e.g., HACCP, OSHA, ASI, Health Department).
• Supervises pastry kitchen operations, ensuring adherence to Food & Beverage policies, standards, and procedures.
• Supervises and coordinates pastry cooks and assistants, ensuring smooth shift performance.
• Leads by example with professionalism, teamwork, and a commitment to quality.
• Personally prepares key pastry items and handles custom guest requests.
• Manages pastry team scheduling and can step in to cover absent colleagues when needed.
• Promotes mutual respect, collaboration, and a supportive team culture.
• Ensures productivity, efficiency, and cross-training of pastry staff.
• Clearly communicates expectations and provides operational support.
• Assumes Sous Chef responsibilities in their absence as it relates to pastry.
• Assists with team briefings and daily kitchen meetings when required.
• Supports team in achieving performance and budget goals related to pastry.
• Develops and prioritizes daily pastry kitchen tasks and operations.
• Understands cost control and manages to exceed pastry budget targets.
• Investigates and reports any kitchen incidents and ensures follow-up.
• Enforces company safety standards across the pastry team.
• Ensures all pastry offerings meet or exceed guest expectations.
• Manages day-to-day pastry production to uphold quality and consistency.
• Engages with guests for feedback on desserts and baked goods.
• Handles pastry-related complaints promptly and professionally.
• Sets a positive example in guest interaction and encourages this behavior in the team.
• Coaches pastry team members to improve service and guest satisfaction.
• Empowers pastry employees to provide exceptional service.
• Discusses guest feedback and satisfaction in team meetings to drive improvement.
• Identifies training and development needs within the pastry team and provides mentoring.
• Participates in training sessions to develop pastry skills and product knowledge.
• Oversees discipline within the pastry team when necessary.
• Provides performance feedback for appraisals based on observed work.
• Uses training tools to enhance skills and knowledge within the pastry section.
• Supports recruitment and onboarding of qualified pastry team members.

Qualifications:

• Proven experience in supervising culinary operations within a high-volume, multi-outlet kitchen environment, with strong knowledge of food safety standards (e.g., HACCP, OSHA).
• Demonstrated ability to lead and develop kitchen teams, ensuring consistent food quality, guest satisfaction, and operational efficiency.

Company Industry

• Hotels
• Hospitality

Department / Functional Area

• Chefs
• F&B
• Front Desk

Keywords

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