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Job Description and Requirements
Chef de Partie - PastryJob Snapshot
Role: Chef de Partie - Pastry
Location: Dubai, United Arab Emirates
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Experience: 2-3 years in a 4-5 star hotel
Job Type: Full Time
Position Overview
Rixos Premium Dubai JBR is hiring a Chef de Partie - Pastry in Dubai, United Arab Emirates to support pastry production and daily kitchen operations within a luxury Hospitality environment. With the position primarily focused on pastry, the role is responsible for food quality, station organization, recipe compliance, buffet presentation, inventory control, food cost awareness, and HACCP standards.
Working closely with the Executive Sous Chef, Executive Chef, and outlet teams, the Chef de Partie helps maintain consistent preparation and presentation while controlling waste, supporting promotions and events, and sharing culinary knowledge with colleagues.
Job Details
Country: United Arab Emirates
City: Dubai
Industry: Hospitality
Function: Chef/Culinary/Kitchen Management
Salary: Not disclosed
Gender:
No Preference
Candidate Nationality: Not specified
Job Type: Full Time
Work Arrangement: On-site
Pastry and Kitchen Operations
- Prepare and maintain an inventory list for the assigned station.
- Follow standard recipes and plating guides consistently.
- Maintain sufficient knowledge and practical ability to support another kitchen station when required.
- Check the quantity and quality of food before buffet service and throughout operating periods.
- Ensure required food labels and name tags are correctly displayed.
- Monitor buffet presentation and ensure food is replenished throughout service.
- Check the standard and quality of all food leaving the kitchen.
- Follow established hotel operational standards.
- Apply HACCP requirements according to hotel standards.
Quality and Cost Control
- Provide the Executive Sous Chef with the daily market list for the assigned outlet.
- Personally check goods received to verify appropriate quality and quantity.
- Provide recipes and costing information to the Executive Sous Chef when required.
- Control food wastage without compromising product quality.
- Recommend changes to systems and procedures where they can improve efficiency and service.
- Maintain required operational records and documentation for the assigned area.
Menu and Promotion Support
- Assist the Executive Sous Chef and Executive Chef with proposals for food promotions, events, and other food-related activities.
- Explain dishes to guests and recommend food specialties and available promotions when appropriate.
- Support consistent presentation and preparation standards across the outlet.
- Share culinary skills and knowledge with other employees.
Team and Outlet Coordination
- Communicate with Outlet Supervisors daily and ensure food items sent to the outlets are properly explained.
- Attend outlet communication meetings and daily briefings.
- Maintain effective communication within the department through logbooks and other methods specified by the Executive Chef.
- Create a calm and organized working atmosphere within the kitchen brigade.
- Cooperate fully and respectfully with kitchen colleagues and other hotel departments.
- Attend scheduled training sessions.
- Maintain appropriate grooming and professional conduct at all times.
- Stay informed about daily hotel activities and maintain knowledge of hotel facilities.
End-of-Shift Responsibilities
- Check that kitchen equipment is working properly at the end of the shift.
- Ensure equipment is clean and returned to the appropriate location.
- Check the work area for anything that could create a safety hazard.
- Communicate all relevant operational information to the incoming shift or supervisor to support continuity of service.
Qualifications and Experience
- Diploma or degree in vocational hospitality.
- 2-3 years of experience in a 4-5 star hotel.
- HACCP certification and full compliance with HACCP standards.
- Primary culinary focus on pastry.
- Practical knowledge across kitchen operations sufficient to provide support at another station when required.
Salary and Benefits
- Competitive salary.
- Duty meals including breakfast, lunch, dinner, midnight meal, and coffee breaks.
- Vacation tickets and benefits provided by the hotel.
- Medical insurance.
About Rixos Premium Dubai JBR
Rixos Premium Dubai JBR is a luxury hotel in Dubai offering Turkish-inspired hospitality and service. The property focuses on contemporary luxury, leisure, and memorable guest experiences within the JBR destination.
Candidate Nationality: Not specified
Job Type: Full Time
Work Arrangement: On-site
Pastry and Kitchen Operations
- Prepare and maintain an inventory list for the assigned station.
- Follow standard recipes and plating guides consistently.
- Maintain sufficient knowledge and practical ability to support another kitchen station when required.
- Check the quantity and quality of food before buffet service and throughout operating periods.
- Ensure required food labels and name tags are correctly displayed.
- Monitor buffet presentation and ensure food is replenished throughout service.
- Check the standard and quality of all food leaving the kitchen.
- Follow established hotel operational standards.
- Apply HACCP requirements according to hotel standards.
Quality and Cost Control
- Provide the Executive Sous Chef with the daily market list for the assigned outlet.
- Personally check goods received to verify appropriate quality and quantity.
- Provide recipes and costing information to the Executive Sous Chef when required.
- Control food wastage without compromising product quality.
- Recommend changes to systems and procedures where they can improve efficiency and service.
- Maintain required operational records and documentation for the assigned area.
Menu and Promotion Support
- Assist the Executive Sous Chef and Executive Chef with proposals for food promotions, events, and other food-related activities.
- Explain dishes to guests and recommend food specialties and available promotions when appropriate.
- Support consistent presentation and preparation standards across the outlet.
- Share culinary skills and knowledge with other employees.
Team and Outlet Coordination
- Communicate with Outlet Supervisors daily and ensure food items sent to the outlets are properly explained.
- Attend outlet communication meetings and daily briefings.
- Maintain effective communication within the department through logbooks and other methods specified by the Executive Chef.
- Create a calm and organized working atmosphere within the kitchen brigade.
- Cooperate fully and respectfully with kitchen colleagues and other hotel departments.
- Attend scheduled training sessions.
- Maintain appropriate grooming and professional conduct at all times.
- Stay informed about daily hotel activities and maintain knowledge of hotel facilities.
End-of-Shift Responsibilities
- Check that kitchen equipment is working properly at the end of the shift.
- Ensure equipment is clean and returned to the appropriate location.
- Check the work area for anything that could create a safety hazard.
- Communicate all relevant operational information to the incoming shift or supervisor to support continuity of service.
Qualifications and Experience
- Diploma or degree in vocational hospitality.
- 2-3 years of experience in a 4-5 star hotel.
- HACCP certification and full compliance with HACCP standards.
- Primary culinary focus on pastry.
- Practical knowledge across kitchen operations sufficient to provide support at another station when required.
Salary and Benefits
- Competitive salary.
- Duty meals including breakfast, lunch, dinner, midnight meal, and coffee breaks.
- Vacation tickets and benefits provided by the hotel.
- Medical insurance.
About Rixos Premium Dubai JBR
Rixos Premium Dubai JBR is a luxury hotel in Dubai offering Turkish-inspired hospitality and service. The property focuses on contemporary luxury, leisure, and memorable guest experiences within the JBR destination.
