Chef de Partie - Pastry Section

14 Nov 2016
12 Dec 2016
Job Type
Chefs, Chef de Partie
Job Level

Successful candidates must have a minimum of 1-2 years experience in a similar position in a 5-star hotel. Communicates fluently in English, Arabic knowledge is an advantage.


  • Monitors food preparation, presentation, and timing in accordance with Standard Recipes.                                                         
  • Controls the food dispense area during meal periods.                                   
  • Assists in food preparation as required.
  • Helps analyze guest feedback on food quality and serving timings.                          
  • Coordinates with the Outlet Manager regarding guest questionnaire analysis.
  • Practices maximum flexibility and creativity when dealing with special guests.
  • Clearly describes standards as specified by the Hotel                                  
  • Consistently monitors performance against standards, together with Head Chef.     
  • Participates in the formulation of the kitchen operations manual.
  • Provides positive feedback and reinforcement.         
  • Seeks out employees concerns and offers assistance.                                 
  • Recognizes staff birthdays and other occasions.
  • Logs specific incidents; issues irregularity report where necessary and follows the disciplinary procedure as specified in policies and procedures.
  • Prepares shift rosters and vacation schedule coordination with Head Chef. 
  • Assist Sous Chef in completing appraisal forms for all section.
  • Assist in analyzing training needs and schedules training.
  • Recommends probation period evaluations.
  • Records critical incidents.                                                      
  • Shares problems with Head Chef and team and discusses solutions.                       
  • Checks on all mise-en-place and equipment for service.
  • Conducts induction of new employees, as assigned.
  • Arranged on the job skills training.                                                                 
  • Analyzes training needs together with Head Chef.                            
  • Identifies problem areas.                                                        
  • Records all training.                                                   
  • Conducts technical job knowledge training, as assigned:
  • Prepares & utilizes task breakdowns
  • Identifies and assists in preparing section trainers.
  • Personally, conducts one training session per week.