Demi Chef De Partie - Pastry

Key Responsibilities

 Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.

 Having good knowledge of his duty’s and responsibilities, basic cooking skills and appropriate taste for the dishes

 Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.

 Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.

 Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.

 Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.

 Co-ordinates with colleagues whenever necessary regarding operational problems.

 Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.

 To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.

 Participates in regular meetings and briefings as may be scheduled.

 Responds to any changes in the Food and Beverage function as dictated by the industry, company or hotel.

 To ensure that each kitchen runs at an acceptable food cost.

 Minimize wastage

 Applying fifo procedures

 To attend training and meetings as and when required.

 Participates in any scheduled training and development program that may improve personal or departmental standards.

 Provide training to commi’s and ensure their knowledge about kitchen standards is up to required level.

 Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.

 Treat complaints of harassment and discrimination promptly and confidentially.

 Treat customers and colleagues from all cultural groups with respect and sensitivity.

 Identify and deal with issues which may cause cross cultural conflict or misunderstanding.

Diploma or certification in Culinary Arts or equivalent work experience in a professional kitchen.

• Minimum 2–3 years of kitchen experience, preferably in 4- or 5-star hotels or international restaurants.

• Strong understanding of HACCP and UAE food safety regulations (Dubai Municipality / ADAFSA).

• Technical cooking skills in Pastry sections

• Ability to work under pressure in a high-volume kitchen while maintaining quality standards.

• Flexibility to work shifts, weekends, and public holidays as per business needs.

• Positive attitude.

• Working in an environment with rigorous standards and the ability to multitask.

Physical Requirement

• Ability to stand and work for extended periods in a hot and fast-paced kitchen environment.

• Manual dexterity for handling knives, utensils, and small kitchen equipment.

• Stamina to perform tasks such as lifting up to 20 kilograms, bending, and carrying equipment.