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

RAFFLES THE RED SEA • Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section. • Participate in food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products. • Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues. • Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods. • Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards. • Assist the Chef Pâtissier in ensuring production levels are consistent with the operational requirements of the hotel. • Assist with the preparation of requisitions and ensure required ingredients and materials are available for production. • Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation. • Assist in preparing decorative centerpieces and pastry displays when required. • Ensure portion control standards are consistently followed. • Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner. • Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed. • Maintain the Pastry section in a clean, organized, and orderly condition at all times. • Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition. • Follow the “Clean as You Go” method of working throughout all production activities. • Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients. • Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness. • Comply with the hotel's health and safety policies and procedures. • Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef. • Read and take appropriate action on instructions and reports relating to the Pastry section. • Assist the Chef Pâtissier in the performance of assigned duties and responsibilities. • Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors. • 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. • Perform related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.

• Previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred. • Knowledge of pastry production, baking techniques, desserts, and pastry presentation. • Knowledge of recipes, production procedures, portion control, and food presentation standards. • Knowledge of food hygiene, sanitation, and food safety practices. • Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly. • Ability to follow instructions and established recipes accurately. • Ability to work efficiently in a high-volume kitchen environment. • Culinary, pastry, or bakery training or certification is preferred.   • Previous luxury hotel or resort experience is preferred. • Ability to work flexible shifts, including early mornings, weekends, and public holidays. • Ability to work effectively under pressure while maintaining quality and consistency. • Professional appearance and excellent personal hygiene are required at all times. • Strong commitment to cleanliness, food safety, and the highest standards of pastry production. • Willingness to continuously learn and develop pastry knowledge and technical skills. • Ability to support special projects and additional operational requirements as assigned by management.

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section. • Participate in food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products. • Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues. • Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods. • Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards. • Assist the Chef Pâtissier in ensuring production levels are consistent with the operational requirements of the hotel. • Assist with the preparation of requisitions and ensure required ingredients and materials are available for production. • Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation. • Assist in preparing decorative centerpieces and pastry displays when required. • Ensure portion control standards are consistently followed. • Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner. • Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed. • Maintain the Pastry section in a clean, organized, and orderly condition at all times. • Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition. • Follow the “Clean as You Go” method of working throughout all production activities. • Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients. • Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness. • Comply with the hotel's health and safety policies and procedures. • Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef. • Read and take appropriate action on instructions and reports relating to the Pastry section. • Assist the Chef Pâtissier in the performance of assigned duties and responsibilities. • Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors. • 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. • Perform related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.