Chef de Partie - Pastry

Novotel Dubai Gold District Job Purpose To assist the Pastry Chef in the daily preparation, production, presentation, and service of high-quality pastries, desserts, breads, and bakery products while maintaining the hotel’s standards of quality, hygiene, and presentation. Key Responsibilities Prepare and produce pastries, desserts, cakes, breads, chocolates, and other bakery products according to standard recipes. Ensure all products meet the hotel’s quality, taste, consistency, and presentation standards. Manage the assigned pastry section and ensure smooth daily operations. Prepare mise en place and organize ingredients, equipment, and workstations efficiently. Follow standard recipes, portion controls, and production schedules. Maintain high standards of food safety, hygiene, cleanliness, and HACCP procedures. Monitor stock levels and communicate shortages or wastage to the Pastry Chef. Ensure proper storage, labeling, dating, and rotation of ingredients and finished products. Assist with buffet displays, banquets, restaurants, room service, and special events as required. Support the Pastry Chef in training and supervising Commis Chefs and kitchen trainees. Minimize food wastage and maintain effective cost control. Ensure all equipment is operated safely and report any maintenance issues promptly. Maintain a professional, disciplined, and positive working environment within the pastry team.

Qualifications & Experience Diploma or certification in Culinary Arts, Pastry, or Bakery. Minimum 2–3 years of relevant pastry experience in a 5-star hotel or luxury hospitality environment. Strong knowledge of pastry techniques, baking methods, chocolate, desserts, and cake decoration. Good knowledge of HACCP and food safety standards. Ability to work under pressure in a fast-paced hotel kitchen. Strong attention to detail, creativity, and commitment to quality. Good communication and teamwork skills.

Prepare and produce pastries, desserts, cakes, breads, chocolates, and other bakery products according to standard recipes. Ensure all products meet the hotel’s quality, taste, consistency, and presentation standards. Manage the assigned pastry section and ensure smooth daily operations. Prepare mise en place and organize ingredients, equipment, and workstations efficiently. Follow standard recipes, portion controls, and production schedules. Maintain high standards of food safety, hygiene, cleanliness, and HACCP procedures. Monitor stock levels and communicate shortages or wastage to the Pastry Chef. Ensure proper storage, labeling, dating, and rotation of ingredients and finished products. Assist with buffet displays, banquets, restaurants, room service, and special events as required. Support the Pastry Chef in training and supervising Commis Chefs and kitchen trainees. Minimize food wastage and maintain effective cost control. Ensure all equipment is operated safely and report any maintenance issues promptly. Maintain a professional, disciplined, and positive working environment within the pastry team.