Summary
Chedi Hospitality is seeking a Demi Chef de Partie – Pastry for its Doha operations. The role supports the Chef de Partie with daily pastry and bakery production, preparing desserts and baked goods to standard recipes and hotel presentation standards. Duties include maintaining hygiene and HACCP compliance, managing ingredients and storage, minimizing food waste, and supporting buffets, banquets, and à la carte service. Candidates should have basic pastry and bakery preparation knowledge, food safety awareness, teamwork, and the ability to work efficiently under pressure.
The posting
As published on chedihospitality.com. Pulled from the employer's site and shown as they wrote it.
A.JobTitle
DemiChefdePartie–Pastry
B.Skills&Knowledge
›Goodknowledgeofbasicpastryandbakerypreparationtechniques.
›Knowledgeofkitchenhygienepractices,foodsafetyregulations,HACCPstandards,andoccupationalhealthandsafety.
›Basicknowledgeofpastryingredients,recipes,equipment,andfoodstorageprocedures.
›Goodcommunication,teamwork,andguestrelationsskills.
›Abilitytoworkefficientlyunderpressurewhilemaintainingqualitystandards.
C.KeyAreasofResponsibility
1.Operational
›AssiststheChefdePartie–Pastryinthedailypreparationandproductionofpastryandbakeryitemsaccordingtohotelstandards.
›Preparesdailymise-en-placeandensuresallingredientsandequipmentarereadyforproduction.
›Preparescakes,pastries,desserts,breads,andotherbakeryproductsaccordingtostandardrecipesandinstructions.
›Ensuresconsistencyinthequality,taste,presentation,andportionsizesofallpastryproducts.
›Followsinstructionsandrecommendationsfromseniorchefstocompletedailytasksefficiently.
›EnsurescompliancewithHACCP,foodsafety,hygiene,andoccupationalhealthandsafetystandards.
›Checksexpirydates,foodlabeling,andproperstorageofingredientsandfinishedproducts.
›Maintainscleanlinessandorganizationofthepastrysection,equipment,andworkstations.
›Assistsinpreparingdessertsforbuffets,banquets,specialevents,andàlacarteservice.
›Minimizesfoodwastethroughproperhandling,storage,andportioncontrol.
›Reportsequipmentmalfunctions,shortages,andqualityconcernstotheChefdePartie.
›Supportsotherkitchensectionswhenrequired.
2.CustomerService
›Ensuresthatallpastryanddessertitemsmeetthehotel'squalityandpresentationstandards.
›Supportsexceptionalguestexperiencesthroughconsistentfoodquality.
›Accommodatesguestdietaryrequirementsandspecialrequestsasinstructed.
›Maintainspositiveworkingrelationshipswithcolleaguesandotherdepartments.
›Reportsguestfeedbackandconcernstotheimmediatesupervisor.
3.Financial
›Assistsincontrollingfoodcostsbyminimizingwasteandfollowingstandardrecipes.
›Ensuresproperstorageandrotationofingredientstopreventspoilage.
›Useskitchenequipment,ingredients,andresourcesefficiently.
›SupportsstockmonitoringandinformstheChefdePartieofshortages.
›Contributestomaintainingproductivitywithinthepastrysection.
4.Personnel
›Maintainshighstandardsofpersonalhygiene,grooming,andprofessionalappearance.
›Workscooperativelywiththepastryteamandsupportscolleaguesduringdailyoperations.
›AssistsinguidingCommisChefsandjuniorteammemberswhenrequired.
›Followsinstructionsfromseniorchefsandmaintainseffectivecommunication.
›Participatesindepartmentaltrainingandcross-trainingactivities.
›Adherestohotelpolicies,procedures,andsafetyregulations.
›Demonstratesteamwork,discipline,andwillingnesstolearn.
5.OtherDuties
›Attendsdepartmentalmeetings,briefings,andtrainingsessionsasrequired.
›Reads,understands,andcomplieswiththehotel'sEmployeeHandbook.
›MaintainsprofessionalconductandpositivelyrepresentsTheChediKataraHotel&ResortandGHM.
›Complieswithregulationsrelatingtofoodhygiene,healthandsafety,andfireprevention.
›Supportsqualityimprovementinitiativesandimplementsrecommendationsfrominspections.
›Adaptstooperationalchangesandassistsinotherkitchenareaswhenrequired.
›Carriesoutanyotherreasonabledutiesandresponsibilitiesassignedbymanagement.