Chef de Partie - Pastry

# Chef de Partie - Pastry Doha, Qatar Full time

On-site## Job description

Apply nowJob 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…