شيف قسم الحلويات

Job Qualifications

Minimum 2 years of work experience as a Chef de Partie – Pastry, or 3–4 years of relevant experience as a Demi Chef de Partie/Commis in a hotel or high-quality restaurant, preferably within a luxury international hospitality brand.

A professional qualification or diploma in Pastry, Bakery, Culinary Arts, Kitchen Production, or a related field will be an advantage.

Strong knowledge of pastry preparation, desserts, cakes, pastries, chocolate work, basic bakery production, plating, and presentation is required. Comprehensive knowledge of food hygiene, HACCP principles, food safety, and occupational health and safety standards is essential.

Basic computer skills, including MS Office and recipe management systems, are preferred.

D. Key Areas of Responsibility

1. Operational

› Responsible for the daily preparation and production of pastry items according to established recipes, presentation standards, and production requirements.

› Prepares a variety of desserts, cakes, pastries, creams, sauces, fillings, garnishes, and other pastry products required for the hotel's outlets, banquets, room dining, and special events.

› Ensures that all pastry items are prepared consistently and in accordance with approved standard recipes, portion sizes, presentation standards, and quality expectations.

› Organizes and maintains the required mise-en-place for the assigned pastry section to ensure smooth and efficient daily operations.

› Checks the quality, freshness, taste, texture, and presentation of pastry products before they are served or distributed.

› Supports bakery production when required and works flexibly across the pastry and bakery sections according to operational needs.

› Ensures proper storage, labeling, dating, rotation, and handling of ingredients and finished products in accordance with FIFO and food safety standards.

› Monitors food costs and assists in controlling wastage, spoilage, overproduction, and portioning.

› Ensures appropriate use and storage of ingredients, particularly high-value and perishable pastry products.

› Supervises and guides Demi Chefs, Commis, and other junior culinary employees assigned to the pastry section.

› Provides hands-on training and coaching to junior employees on pastry techniques, recipes, presentation, hygiene, and safe working practices.

› Ensures pastry equipment, utensils, refrigerators, freezers, and work areas are maintained in clean and proper working condition.

› Reports equipment faults, maintenance requirements, shortages, or quality concerns promptly to the Sous Chef/Pastry Chef.

› Ensures that all sanitation, hygiene, HACCP, and food safety standards are consistently followed within the pastry section.

› Assists with special menus, seasonal promotions, events, celebrations, and customized guest requests as required.

› Works in other sections of the kitchen when necessary or as requested by the Pastry Chef, Sous Chef, Executive Sous Chef, or Executive Chef.

2. Customer Service

› Ensures that all pastry products meet the hotel's quality and presentation standards and contribute to an exceptional guest experience.

› Supports guest requests and dietary requirements, including allergies and special dietary needs, in accordance with established food safety procedures.

› Responds positively and professionally to guest feedback regarding pastry products and communicates relevant feedback to the supervising Chef.

› Assists in ensuring that culinary employees who have direct guest contact provide professional, courteous, and attentive service at all times.

› Maintains positive and professional relationships with colleagues and other departments.

3. Financial

› Assists in controlling food costs through correct portioning, appropriate production levels, proper storage, and effective management of ingredients.

› Minimizes food waste, spoilage, and unnecessary overproduction while maintaining required quality standards.

› Ensures proper use and care of pastry equipment, utensils, and kitchen resources to minimize damage and breakage.

› Supports effective stock management and informs the supervising Chef of shortages or anticipated operational requirements.

› Contributes to improving productivity through efficient organization, preparation, and use of available resources.

4. Personnel

› Supervises junior pastry employees during daily operations and ensures duties are performed according to hotel policies, procedures, and culinary standards.

› Assists in ensuring the punctuality, grooming, hygiene, and professional appearance of employees within the section.

› Provides training, coaching, and guidance to Demi Chefs, Commis, trainees, and other junior culinary employees.

› Ensures junior employees understand standard recipes, preparation methods, portioning, presentation, hygiene requirements, and safe working procedures.

› Promotes teamwork and supports effective communication within the Pastry Kitchen and with other culinary sections.

› Supports the reinforcement of GHM's Core Values and the hotel's service culture.

› Ensures employees comply with hotel and company policies, food safety requirements, fire and life safety procedures, and security regulations.

5. Other Duties

› Attends and contributes to departmental meetings, briefings, and training sessions as required.

› Maintains high standards of personal presentation, grooming, and hygiene at all times.

› Demonstrates responsible and professional behaviour and positively represents The Chedi Katara and GHM.

› Maintains confidentiality and demonstrates professionalism when handling hotel, guest, and operational information.

› Reads and understands the hotel's Employee Handbook and complies with hotel rules, regulations, policies, and procedures, particularly those relating to hygiene, food safety, fire, health and safety, and security.

› Keeps up to date with pastry techniques, presentation trends, ingredients, and industry developments relevant to the position.

› Responds positively and flexibly to changes in Food & Beverage and culinary operations as required by the hotel.

› Supports other culinary sections and operational requirements when necessary, as directed by management.

› Carries out any other reasonable duties and responsibilities assigned by the Pastry Chef, Sous Chef, Executive Sous Chef, Executive Chef, or management.