Chef de Partie Pastry - Raffles & Fairmont The… at Sofitel · Tabuk

Company Description

Gründe für Accor zu arbeiten?

Wir sind weit mehr als ein weltweit führendes Unternehmen. Wir empfangen Dich so, wie Du bist und bei uns findest Du einen Beruf und eine Marke, die zu Deiner Persönlichkeit passen.

Wir unterstützen Dich dabei, jeden Tag zu wachsen und zu lernen. Wir sorgen dafür, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du auf Deiner Reise mit uns die grenzenlosen Möglichkeiten von Accor erkunden kannst.

Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber schreiben, und gemeinsam können wir die Gastronomie und Hotellerie von morgen verändern. Entdecke das Leben, das Dich bei Accor erwartet, besuche https://careers.accor.com/.

Tu das, was Du liebst, trage etwas für die Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen! #BELIMITLESS

Job Description

• 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 pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation.

• Read and take appropriate action on reports, instructions, and operational matters relating to the Pastry section.

• Assist in the on-the-job training and development of pastry and bakery colleagues to maintain the highest standards of production.

• Ensure proper handling and use of pastry and bakery equipment to prevent loss, damage, and unnecessary waste.

• Take responsibility for matters related to the assigned pastry production area and ensure tasks are completed efficiently.

• Maintain the work environment clean, organized, and professional at all times.

• Ensure proper standards of sanitation, hygiene, and food safety are consistently maintained.

• Follow approved production procedures, recipes, and methods issued by the Executive Pastry Chef.

• Prepare ingredients for baking by accurately measuring and mixing ingredients according to established recipes.

• Prepare and bake cakes, pies, cookies, pastries, and other bakery products according to established standards.

• Prepare a variety of pies and desserts for all kitchen sections and outlets as required.

• Prepare and cook ingredients for pie fillings, puddings, custards, and other desserts.

• Mix, knead, shape, and prepare dough for pies, cakes, cookies, and other pastry products.

• Prepare all à la carte and special desserts during service periods according to established standards.

• Monitor oven temperatures and regulate thermostat controls to ensure proper baking results.

• Monitor baking times and ensure products are cooked to the required quality and consistency.

• Participate in bakery operations and support bakers with production requirements as needed.

• Assist in maintaining appropriate production levels according to operational requirements.

• Monitor the quality, presentation, and consistency of pastry and bakery products throughout production and service.

• Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef or Sous Chef.

• Work effectively as part of a team and maintain a positive, professional, and respectful attitude.

• 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 duties common to the role and any other responsibilities or special projects assigned by the Executive Pastry Chef or Hotel Management.

Qualifications

• Previous experience in a pastry or bakery kitchen is required.

• Strong knowledge of pastry and bakery production techniques.

• Knowledge of cakes, pies, cookies, desserts, custards, puddings, fillings, and dough preparation.

• Knowledge of baking temperatures, cooking times, ingredients, and pastry equipment.

• Good understanding of food safety, hygiene, sanitation, and safe working practices.

• Ability to accurately follow recipes, production specifications, and presentation standards.

• Ability to organize and manage assigned pastry production tasks efficiently.

• Culinary, pastry, or bakery qualification is preferred.

• Previous experience in a luxury hotel or resort environment is preferred.

• Ability to work flexible shifts, including early mornings, weekends, and public holidays.

• Ability to work effectively in a high-volume operation while maintaining quality and consistency.

• Professional appearance and high standards of personal hygiene are required at all times.

• Ability to support the training and development of junior pastry and bakery colleagues.

• Commitment to maintaining high standards of cleanliness, food safety, hygiene, and product quality.

• Willingness to undertake additional duties and special assignments as required by management.