Chef de Partie – Bakery

Company Description

Rixos Premium Qetaifan Island North offers guests a luxurious breakaway to an island packed with entertainment and adventure. With five acres of fun-filled attractions, including a sensational waterpark, private beach, retail area, a beach club, and numerous fine dining and casual restaurants, Rixos Premium Qetaifan Island North is the ultimate multi-inclusive vacation destination.

This role involves contributing to the overall success of the culinary team by overseeing bakery operations with precision, collaborating with colleagues, and maintaining a positive, efficient, and quality-driven working environment.

• Take responsibility for the assigned bakery section and any additional tasks delegated by the Sous Chef or Junior Sous Chef.
• Prepare, bake, portion, and finish breads, pastries, viennoiseries, and baked goods according to prescribed recipes, standards, and presentation guidelines.
• Monitor baking temperatures, proofing processes, and finishing techniques to ensure consistent product quality.
• Receive and inspect bakery ingredients and supplies to ensure they meet established quality, freshness, and quantity standards.
• Ensure all bakery preparation is carried out according to specifications, recipes, and production timelines.
• Maintain high guest satisfaction by ensuring consistent bakery product quality and presentation standards.
• Use ingredients efficiently to minimize wastage while maintaining quality standards.
• Perform all tasks listed in the bakery production schedule along with any additional duties assigned by the Sous Chef or Junior Sous Chef.
• Enforce strict hygiene, food safety, and sanitation standards while maintaining a clean and organized bakery workspace.

• Culinary or Bakery/Pastry diploma from a recognized institution (preferred).
• 3–5 years of experience in a professional bakery or pastry kitchen, including similar experience.
• Ability to manage a bakery section independently in a fast-paced environment.
• Good leadership, teamwork, and communication skills.
• Knowledge of food safety, hygiene standards, and kitchen sanitation practices.
• Attention to detail, creativity, and consistency in product quality and presentation.
• Ability to work flexible shifts, including early mornings, weekends, and holidays.