Chef de Partie; Pastry

Chef de Partie (Pastry)

Company: Hilton

Location: Hilton Garden Inn Bahrain Bay, Manama, Capital Governorate, Bahrain

Schedule: Full-time

Brand: Hilton Garden Inn

Job Function: Management and Manufacturing

Industry: Hospitality

To support the Head Chef in successfully managing the kitchen & stewarding processes and to ensure optimal cash profit from safe, high quality meal production in areas of responsibility.

• Come to work every day with a smile on your face.
• Be a reliable and motivated member of the Food Operations team and a role model for others.
• Communicate clearly and constructively with other team members to help deliver great guest experiences at the hotel.
• Always deliver “fair share” in team tasks and support colleagues whose workload may temporarily be heavy.
• Every 6 months, rotate to a new “Champion” area (e.g., Food Safety, Training, Clean Stay, rostering) and take ownership of the area.
• Coach & train 2–4 Food Operations Team Members as assigned on a rotating six‑month schedule.
• During regular (e.g., monthly) departmental leadership meetings, update the HOD and/or Team Leader on the progress of coachees and suggest development opportunities for the coming months.
• On‑board and supervise assigned “coachee” team members, ensuring execution of agreed development or performance improvement actions.
• Give praise to high performers on your shifts and show recognition on the spot.
• Provide constructive suggestions and feedback to your Line Manager on products, processes, and procedures to contribute to continuous improvement efforts.
• Attend planned team meetings and learning sessions as required.
• Volunteer to participate in company campaigns such as Travel with Purpose or TM committees.
• Execute any duties as assigned by the Chief Host & Food Operations Manager.
• Be responsible for the management of the assigned kitchen & stewarding area(s) on your shift and the entire kitchen in the absence of the Food Operations Manager.
• Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts.
• Ensure that all assigned kitchen work areas can deliver the pre‑service and service tasks effectively & efficiently, to the required standard, and in line with HACCP standards.
• Visually check the food quality produced during assigned shifts, personally deliver some of the orders to guests, and actively ask for feedback.
• Assist the Head Chef in overseeing cleanliness and sanitation in all kitchen & stewarding areas.
• Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production.
• Train new Food Operations TMs on processes, products and meal production as directed by the Food Operations Manager.
• Hold pre and post‑shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Food Operations Manager.
• Support the Food Operations Manager in planning, offering and conducting regular training on food/kitchen hygiene, and menu offerings for F&B and FO Hosts.
• Prepare different types of dough, batters, fillings, and creams.
• Judge the quantity and quality of ingredients needed for pastries, cakes, and desserts.
• Decorate and plate desserts according to appropriate designs and standards.
• Maintain cleanliness, safety, and hygiene in the pastry kitchen.
• Coordinate with the head chef to receive instructions and organize the work process.
• Monitor inventory and ensure the availability of necessary ingredients and equipment.
• Update menus and suggest new pastry items to attract guests.
• Observe and follow established recipes and procedures to maintain consistency in product quality.

• A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie.
• A current, valid, and relevant trade commercial cookery qualification (proof may be required).
• Strong coaching skills.
• Ability and desire to motivate teams.
• Excellent communication skills.
• NVQ Level 3.
• Achieved Basic Food Hygiene Certificate.
• Supervisory experience.
• Positive…