Chef De Partie

3 days ago

Riyadh, Ar Riyāḑ, Saudi Arabia Crowne Plaza Riyadh Al Waha, an IHG Hotel Full time

The Pastry Chef de Partie is responsible for organizing kitchen operations, preparing and serving a variety of pastries, desserts, and baked goods, while supervising and mentoring junior members of the kitchen team. The role ensures adherence to local health, safety, and compliance regulations, as well as company brand standards and policies.

At Crowne Plaza, we want our guests to feel able to do their best, achieve their goals, and be recognized for their success. To help them we need you to stay One Step Ahead and:

  • Create confidence: by being an expert at what you do by acting and looking the part and adapting your style to match your guests' pace in all you do.
  • Encourage success: by supporting and respecting your guests and their goals; by recognizing them and making them feel valued and important; and offering thoughtful choices to help them feel restored and balanced.
  • Make it happen: by being perceptive to your guests' needs; by taking ownership for getting things done and working seamlessly with others to help guests be successful.

Essential Duties and Responsibilities:

  • Conduct shift briefings in the absence of the manager to ensure operational requirements are communicated.
  • Prepare, cook, serve, and store a variety of dishes, with an emphasis on pastry and desserts, including:
  • Hot and cold desserts: Decorate, portion, and present to a high standard.
  • Pastries, cakes, and yeast goods: Produce and present a range of baked goods and petits fours.
  • Buffet desserts: Prepare, present, and store desserts for buffets.
  • Dim Sum desserts: Create baked, fried, and steamed sweet dim sum items.
  • Specialty regional desserts: Produce liquid and solid desserts inspired by Asian, Indian, and international cuisines.
  • Operational Excellence:
  • Ensure mise en place is well-organized for efficient service.
  • Collaborate with the kitchen team to maintain consistency and quality across all menu items.
  • Provide clear direction to Commis, Cooks, Kitchen Attendants, and Stewards.
  • Maintain cleanliness and reset the work area after each service.
  • Ensure compliance with hotel regulations, including health, safety, grooming, and hygiene standards.
  • Guest and Team Interaction:
  • Communicate courteously with guests and team members to ensure satisfaction and efficiency.
  • Report guest feedback or operational challenges to supervisors promptly.
  • Build and maintain effective working relationships with colleagues.
  • Attend daily briefings, scheduled meetings, and training sessions.
  • Resource and Budget Management:
  • Assist supervisors in manpower planning and managing the department budget.
  • Prepare food, beverages, materials, and equipment in a timely manner to minimize wastage.

REQUIRED QUALIFICATIONS:

  • Required Skills:
  • Strong interpersonal skills with the ability to engage with guests, team members, and external stakeholders professionally.
  • A valid food service permit or health/food handler card, as mandated by local regulations.
  • Problem-solving and team training capabilities.
  • Qualifications:
  • Diploma or vocational certification in Culinary Arts, Pastry, or a related field.
  • Experience:
  • Minimum of 2 years' experience in a culinary role or an equivalent combination of education and experience.
Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Other

Industries

Hospitality

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