Chef de Partie - Pastry

Sofitel Al Hamra Beach Resort We are seeking an enthusiastic and detail-oriented Chef de Partie - Pastry to join our culinary team in Ras Al-Khaimah, United Arab Emirates. Reporting to the Executive Pastry Chef, you will lead pastry operations with a commitment to excellence, innovation, and exceptional guest experiences. This is an exciting opportunity to showcase your creative expertise while fostering a collaborative and inclusive kitchen environment. Oversee the daily preparation and execution of all pastry items according to established recipes, standards, and quality specifications Lead and mentor pastry team members, ensuring consistent adherence to food safety, hygiene, and presentation standards Develop and implement creative pastry concepts and menu items in collaboration with the Executive Pastry Chef Maintain comprehensive knowledge of all menu items, ingredients, allergens, and dietary requirements to support informed guest service Manage inventory rotation and stock levels to minimize waste and spoilage while maintaining cost efficiency Ensure all pastry workstations, equipment, and utensils are maintained to the highest standards of cleanliness and organization Communicate proactively with outlet chefs and front-of-house staff regarding guest feedback, special requests, and dietary needs Participate actively in shift briefings, sharing ideas and suggestions to continuously improve operations and guest satisfaction Maintain strict compliance with all health, safety, and sanitation protocols established by corporate policies and local regulations Assist with menu costing, recipe development, production planning, and photographic documentation for menu items Demonstrate flexibility and resilience in a fast-paced, demanding environment while maintaining composure and professionalism Perform additional duties and tasks as assigned by the Executive Pastry Chef or department leadership

**Required Qualifications:** Minimum three (3) years of professional culinary experience in pastry and baking within a luxury hotel or fine dining environment Demonstrated expertise in pastry techniques, decorating, plating, and presentation Strong interpersonal and communication skills, both verbal and written, with fluency in English Proven ability to work efficiently and effectively in a demanding, fast-paced kitchen environment Proven ability to work collaboratively as part of a diverse, multi-cultural team Strong focus on guest needs with the ability to remain calm, courteous, and professional at all times Comprehensive knowledge of food safety, hygiene standards, and allergen management Strong work ethic, reliability, and ability to work flexible shifts, extended hours, weekends, and public holidays Excellent organizational and time management skills with strong attention to detail Proficiency with Microsoft Office applications **Preferred Qualifications:** Documented culinary certification such as Red Seal certificate, Journeyman's papers, or international equivalent Minimum one (1) year of international culinary experience Experience in menu development and recipe costing Leadership or supervisory experience in a pastry kitchen Knowledge of inventory management and cost control procedures Experience working in Middle Eastern hospitality environments

Oversee the daily preparation and execution of all pastry items according to established recipes, standards, and quality specifications; Lead and mentor pastry team members, ensuring consistent adherence to food safety, hygiene, and presentation standards; Develop and implement creative pastry concepts and menu items in collaboration with the Executive Pastry Chef; Maintain comprehensive knowledge of all menu items, ingredients, allergens, and dietary requirements to support informed guest service; Manage inventory rotation and stock levels to minimize waste and spoilage while maintaining cost efficiency; Ensure all pastry workstations, equipment, and utensils are maintained to the highest standards of cleanliness and organization; Communicate proactively with outlet chefs and front-of-house staff regarding guest feedback, special requests, and dietary needs; Participate actively in shift briefings, sharing ideas and suggestions to continuously improve operations and guest satisfaction; Maintain strict compliance with all health, safety, and sanitation protocols established by corporate policies and local regulations; Assist with menu costing, recipe development, production planning, and photographic documentation for menu items; Demonstrate flexibility and resilience in a fast-paced, demanding environment while maintaining composure and professionalism; Perform additional duties and tasks as assigned by the Executive Pastry Chef or department leadership.