Pastry Chef De Partie📣 إعلان

About Boutique Group and The Red Palace

Boutique Group is establishing The Red Palace in Riyadh, a historic landmark originally built in 1943. This property has been reimagined as an ultra-luxury boutique hotel, blending timeless elegance with contemporary sophistication. It aims to offer an exclusive experience into the Kingdom’s past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service.

Role Overview

We are seeking a dedicated Pastry Chef De Partie to ensure the smooth operation of the Pastry and Bakery section. This full-time role is central to maintaining the high standards of food quality set by the Pastry Chef, requiring professional discretion to manage food preparation efficiently and minimize waste. The Pastry Chef De Partie will also serve as a role model for other Pastry cooks through exemplary job performance and a positive outlook, demonstrating proficiency across all kitchen areas.

Key Operational Responsibilities

• Develop and improve team performance through coaching, feedback, and setting performance and development goals for colleagues.
• Train colleagues to ensure compliance with expected standards and foster a collaborative working environment.
• Motivate staff, address morale problems, and provide feedback to the Executive Pastry Chef regarding operations and staff issues.
• Ensure pastry goods are secure, stored safely, and stock is replenished to minimize waste.
• Check daily kitchen transfers and log them into the computer.
• Collaborate with the Pastry Chef to resolve ongoing bakery/pastry operational problems.
• Delegate tasks to kitchen staff, ensuring consistent portion sizes for daily functions and outlet requirements.
• Communicate all relevant information to the following shift.
• Ensure all pastry equipment is operational, regularly cleaned, and report any equipment failure to the Executive Pastry Chef for action.
• Review daily function and outlet orders for inconsistencies.
• Maintain up-to-date food ordering records and ensure staff log orders into the computer.
• Ensure correct produce rotation in main fridges.

Food Quality, Hygiene, and Safety Standards

• Ensure compliance with food safety and sanitation standards, local health regulations, and industry best practices.
• Establish and enforce standard operating procedures for food handling, storage, and preparation.
• Conduct regular inspections and audits to maintain the highest level of food quality, hygiene, and safety.
• Actively participate in daily checking of hygiene records and follow up on staff training.
• Maintain high standards of grooming and personal presentation for the team.

Professional Conduct and Development

• Demonstrate a commitment to personal growth and development, building on successes.
• Approach tasks with confidence and delegate effectively, trusting in others' capabilities.
• Maintain professionalism and a constructive attitude, even in challenging situations.
• Exhibit strong self-management and time management skills.
• Embrace and practice the company’s legacy values and competencies, acting as a role model for desired culture and behaviors.

Workplace Standards and General Requirements

• Possess a working knowledge of all tasks within the area of responsibility.
• Remain alert for new products that could enhance food quality or reduce costs.
• Ensure compliance with legislated health and safety requirements in the workplace.
• Initiate immediate corrective action for hazardous situations and notify relevant associates of potential dangers.
• Ensure associates are fully familiar with safety, current first aid, and fire emergency procedures.