Chef De Partie - Pastry

Responsibilities • Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements. • Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications. • Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action • Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis. • Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department. • Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas. • Propose and implement recipe/ specification revisions in accordance with established procedures. • Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section. • Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable. • Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc. Qualifications Education Qualification: • High school diploma or Diploma in Hotel Management Work Experience • Minimum of 4 years’ experience in the culinary field • Knowledge and experience of food products and processes in a facility with extensive in-house production. • Excellent knowledge and understanding of all aspects of cooking. International recipe exposure • Some exposure to creating recipes, menu development and costing Skills • Strong communication skills • Working knowledge of automated machines in kitchen or bakery, knife skills • Food preparation and presentation skills • Willingness to take on responsibility and ability • Effective delegation skills • Problem solving and decision making ability in real time, creative and out of box thinking • Strong planning skills • Willingness to learn, adapt and train him/herself in line with the organizational growth and technical advances. About Us EKFC ( https://www.emiratesflightcatering.com/about-us/): Build Your Future With Us At Emirates Flight Catering (EKFC), our people are at the heart of everything we do. As one of the world’s largest catering and hospitality services providers, we deliver excellence at scale—supporting airlines, hospitality brands, and global events every day. Our success is driven by the passion, professionalism, and commitment of our teams. Why Work With Us At EKFC, your role matters. Whether you work in operations, engineering, corporate services, or support functions, you contribute to delivering safe, reliable, and high‑quality services every single day. You’ll Be Part Of • A globally recognised organisation within the Emirates Group ecosystem • A diverse, multicultural workforce united by shared standards and values • A fast‑paced, operational environment where responsibility and professionalism matter • A workplace that values integrity, accountability, and continuous improvement Life at EKFC What You Can Expect • Collaborative and approachable leadership • A diverse, multicultural team • Open communication and transparency Rewards & Benefits We offer a competitive benefits package designed to support your well-being: • Competitive salary and benefits • Two duty meals provided at EKFC • Health and wellness coverage • Paid time off and public holidays • Performance‑based annual bonus and salary review opportunities, subject to eligibility and company policy • Recognition for achievements and commitment, including monetary NAJM Awards (Appreciation, Bronze, Silver & Gold levels) • Learning and development support • Team events and engagement activities (Benefits may vary by role and location.) Our Recruitment Journey Our recruitment process is designed to be transparent and respectful: • Application review • Initial interview or assessment • Technical Interview & Case Study presentation • Background Check • Employment Contract We aim to keep candidates informed every step of the way. (The recruitment and interview process may vary depending on the role.)

Minimum of 4 years’ experience in the culinary field. Knowledge and experience of food products and processes in a facility with extensive in-house production. Excellent knowledge and understanding of all aspects of cooking. International recipe exposure. Some exposure to creating recipes, menu development and costing.

Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements. Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications. Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action. Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis. Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department. Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas. Propose and implement recipe/ specification revisions in accordance with established procedures. Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section. Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable. Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.