Pastry Demi Chef de Partie Raffles & Fairmont The Red Sea.📣 إعلان

The Role

Accor is seeking a dedicated Pastry Demi Chef de Partie to join the culinary team at Raffles & Fairmont The Red Sea. This full-time position involves supporting the daily operations of the Pastry section, contributing to the creation of high-quality baked goods, pastries, and desserts. The role requires 2-5 years of relevant experience in a dynamic kitchen environment.

About Raffles & Fairmont The Red Sea

Raffles & Fairmont The Red Sea is situated within the Kingdom's Red Sea Project, offering visitors a nature-focused resort experience. The property features 361 rooms, eleven distinct dining concepts, including an overwater restaurant, and a comprehensive spa. Located adjacent to an 18-hole championship golf course, the resort is committed to setting new standards in sustainable development along 200km of untouched coastline, an archipelago of over 90 unspoiled islands, dormant volcanoes, rich marine habitats, and ancient archaeological sites.

Key Responsibilities

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, and coordinating the daily operations of the Pastry section.
• Participate in the production of baked goods, pastries, desserts, and other pastry products, adhering to approved recipes, procedures, and presentation standards.
• Ensure all pastry items are dispatched to restaurants and outlets according to established presentation and service standards.
• Support the Chef Pâtissier in maintaining consistent production levels aligned with operational requirements.
• Assist with ingredient requisitions and ensure necessary materials are available for production.
• Regularly taste products to verify correct taste, quality, consistency, and presentation.
• Assist in preparing decorative centerpieces and pastry displays as required.
• Ensure consistent adherence to portion control standards.
• Maintain the Pastry section in a clean, organized, and orderly condition, following the "Clean as You Go" method.
• Handle all pastry equipment and utensils correctly, ensuring proper cleaning and maintenance.
• Uphold the highest standards of hygiene, sanitation, food safety, and workplace cleanliness.
• Comply with hotel health and safety policies and procedures.
• Report any major complaints, operational concerns, equipment issues, or quality problems to senior culinary management.
• Work effectively as part of a team, maintaining a positive and professional attitude.
• Attend assigned training and development programs.
• Perform related duties and special projects as assigned by the Executive Pastry Chef or Hotel Management.

Qualifications and Experience

• 2-5 years of previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred.
• Demonstrated knowledge of pastry production, baking techniques, dessert preparation, and pastry presentation.
• Familiarity with established recipes, production procedures, portion control, and food presentation standards.
• Understanding of food hygiene, sanitation, and food safety practices.

Required Skills and Attributes

• Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly.
• Capability to follow instructions and established recipes accurately.
• Proven ability to work efficiently in a high-volume kitchen environment.
• Flexibility to work various shifts, including early mornings, weekends, and public holidays.
• Capacity to work effectively under pressure while maintaining quality and consistency.
• Professional appearance and excellent personal hygiene.
• Strong commitment to cleanliness, food safety, and high standards of pastry production.
• Willingness to continuously learn and develop pastry knowledge and technical skills.

Work Environment and Expectations

The Pastry Demi Chef de Partie will operate within a dynamic culinary team, contributing to a luxury resort environment. Maintaining knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies is expected. This role requires active participation in a team-oriented setting and adherence to all hotel standards and procedures.