Chef de Partie – Pastry

At SLS The Red Sea, every dessert is an opportunity to inspire, surprise, and delight. As a Chef de Partie – Pastry, you will play a key role in delivering exceptional pastry creations that reflect the creativity, precision, and premium standards of SLS.

Working closely with the Pastry Chef and Pastry Sous Chef, you will take responsibility for the daily operations of your assigned pastry section, ensuring that all products are prepared, presented, and executed to the highest standards of quality and consistency.

From daily mise en place and production to service and final presentation, your craftsmanship, attention to detail, and commitment to excellence will contribute to memorable dining experiences across SLS The Red Sea.

Key Responsibilities

• Prepare and execute pastry, bakery, and dessert items in accordance with established recipes, specifications, and quality standards.

• Take responsibility for the daily operations of the assigned pastry section, ensuring efficient preparation and smooth service.

• Complete daily mise en place and ensure the section is fully prepared, organized, clean, and adequately stocked before and throughout service.

• Monitor the quality, freshness, consistency, and presentation of all products prepared within the assigned section.

• Follow recipes, portion control guidelines, preparation methods, and presentation standards accurately.

• Support the Pastry Chef and Pastry Sous Chef in delivering daily production, special requests, events, and outlet requirements.

• Guide and support Commis and junior pastry team members, providing hands-on training and ensuring correct preparation methods are followed.

• Maintain high standards of hygiene, cleanliness, and personal grooming in accordance with HACCP and food safety requirements.

• Ensure proper handling, storage, labeling, and rotation of ingredients and finished products to maintain quality and minimize waste.

• Monitor ingredient usage and communicate stock requirements, product shortages, or quality concerns to the Pastry Sous Chef.

• Use pastry equipment safely and responsibly, reporting any faults, damage, or maintenance requirements promptly.

• Contribute to minimizing food waste through effective production planning, portion control, and efficient use of ingredients.

• Maintain a clean, organized, and efficient workstation throughout preparation, service, and closing operations.

• Participate in training and development opportunities to enhance pastry techniques, product knowledge, and culinary skills.

• Work collaboratively with the wider culinary team to ensure consistent quality and seamless service across all relevant outlets.

• Demonstrate professionalism, creativity, attention to detail, and a genuine passion for pastry while contributing to the high standards of SLS The Red Sea.

• A Certificate or Diploma in Pastry Arts, Culinary Arts, or a related culinary field is preferred.

• Minimum of 2–3 years of relevant pastry experience, ideally within a 5-star hotel, luxury resort, or upscale dining environment.

• Strong knowledge of pastry techniques, dessert preparation, bakery fundamentals, and kitchen operations.

• Good understanding of food safety, hygiene practices, sanitation, and HACCP standards.

• Ability to organize and manage an assigned section effectively during busy service periods.

• Ability to guide and support junior team members while maintaining high standards of quality and consistency.

• Strong attention to detail, time-management, and organizational skills.

• Ability to work effectively as part of a diverse culinary team in a fast-paced environment.

• Passion for pastry, creativity, craftsmanship, and delivering memorable dining experiences.