Chef De Partie - Pastry

Organization- Dubai Creek Golf & Yacht Club

Summary

• Check with Executive Chef on all functions, special requirements, outlet preparation lists, and brand changes
• Review weekly function board for upcoming events and requirements
• Monitor monthly function forecast to plan pastry production and resources
• Verify function list net weight requirements at least 96 hours in advance
• Confirm with chef any unusual requirements for basic or imported products
• Evaluate market lists thoroughly before placing orders
• Place orders based on market list and cross-check with chef for accuracy
• Inspect deliveries to ensure correct temperatures, quality standards, and accurate counts/weights
• Report for duty punctually, wearing the correct uniform and nametag at all times
• Maintain a high standard of personal appearance and hygiene consistently
• Build and sustain good rapport and working relationships with staff in the outlet and across all departments
• Attend and actively contribute to staff meetings, departmental sessions, hotel trainings, and related activities
• Assist in carrying out quarterly, bi-yearly, and yearly inventory of operating equipment
  
  

• Diploma or degree in Culinary Arts or Hospitality, with specialization in Pastry preferred
• Minimum 1-2 years of professional pastry experience in luxury hotels or fine dining establishments
• Strong knowledge of pastry production processes, kitchen operations, and food safety standards
• Proven ability to manage a team, delegate tasks, and maintain efficiency under pressure
• Excellent organizational and communication skills, with attention to detail and creativity
• Familiarity with inventory management systems and hotel operational procedures