Chef de Partie Pastry Raffles & Fairmont The Red Sea.

About the Role

Raffles Hotels & Resorts is seeking a Chef de Partie Pastry to join their team in Umluj, Tabuk, Saudi Arabia. This is a full-time position requiring 0-1 years of experience. The role involves supporting the Pastry section's daily operations, ensuring high standards of quality, consistency, and presentation in pastry and bakery production.

Key Responsibilities

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring efficient daily operations of the Pastry section.
• Participate in pastry and bakery production activities, maintaining high standards of quality, consistency, and presentation.
• Read and act on reports, instructions, and operational matters related to the Pastry section.
• Assist in the on-the-job training and development of pastry and bakery colleagues to maintain production standards.
• Ensure proper handling and use of pastry and bakery equipment to prevent loss, damage, and waste.
• Take responsibility for assigned pastry production areas and ensure tasks are completed efficiently.
• Maintain a clean, organized, and professional work environment at all times.
• Ensure proper standards of sanitation, hygiene, and food safety are consistently maintained.
• Follow approved production procedures, recipes, and methods issued by the Executive Pastry Chef.
• Prepare ingredients for baking by accurately measuring and mixing according to established recipes.
• Prepare and bake cakes, pies, cookies, pastries, and other bakery products according to established standards.
• Prepare a variety of pies and desserts for all kitchen sections and outlets as required.
• Prepare and cook ingredients for pie fillings, puddings, custards, and other desserts.
• Mix, knead, shape, and prepare dough for pies, cakes, cookies, and other pastry products.
• Prepare all à la carte and special desserts during service periods according to established standards.
• Monitor oven temperatures and regulate thermostat controls to ensure proper baking results.
• Monitor baking times and ensure products are cooked to the required quality and consistency.
• Participate in bakery operations and support bakers with production requirements as needed.
• Assist in maintaining appropriate production levels according to operational requirements.
• Monitor the quality, presentation, and consistency of pastry and bakery products throughout production and service.
• Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef or Sous Chef.

Team Collaboration and Development

• Work effectively as part of a team and maintain a positive, professional, and respectful attitude.
• Attend training and development programs as assigned by management or the Training Manager.
• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.

Qualifications and Experience

• 0-1 years of experience in a relevant pastry or bakery role.
• Demonstrated ability to maintain high standards of quality and consistency in pastry production.
• Understanding of sanitation, hygiene, and food safety standards.

Additional Responsibilities

The Chef de Partie Pastry will perform duties common to the role and any other responsibilities or special projects assigned by the Executive Pastry Chef or Hotel Management.