Chef de Partie Pastry - Raffles & Fairmont The Red Sea.

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section.

• Participate in pastry and bakery production activities while maintaining the highest standards of quality, consistency, and presentation.

• Read and take appropriate action on reports, instructions, and operational matters relating to the Pastry section.

• Assist in the on-the-job training and development of pastry and bakery colleagues to maintain the highest standards of production.

• Ensure proper handling and use of pastry and bakery equipment to prevent loss, damage, and unnecessary waste.

• Take responsibility for matters related to the assigned pastry production area and ensure tasks are completed efficiently.

• Maintain the work environment clean, organized, and professional at all times.

• Ensure proper standards of sanitation, hygiene, and food safety are consistently maintained.

• Follow approved production procedures, recipes, and methods issued by the Executive Pastry Chef.

• Prepare ingredients for baking by accurately measuring and mixing ingredients according to established recipes.

• Prepare and bake cakes, pies, cookies, pastries, and other bakery products according to established standards.

• Prepare a variety of pies and desserts for all kitchen sections and outlets as required.

• Prepare and cook ingredients for pie fillings, puddings, custards, and other desserts.

• Mix, knead, shape, and prepare dough for pies, cakes, cookies, and other pastry products.

• Prepare all à la carte and special desserts during service periods according to established standards.

• Monitor oven temperatures and regulate thermostat controls to ensure proper baking results.

• Monitor baking times and ensure products are cooked to the required quality and consistency.

• Participate in bakery operations and support bakers with production requirements as needed.

• Assist in maintaining appropriate production levels according to operational requirements.

• Monitor the quality, presentation, and consistency of pastry and bakery products throughout production and service.

• Report any major complaints, quality concerns, equipment issues, or operational problems to the Executive Pastry Chef or Sous Chef.

• Work effectively as part of a team and maintain a positive, professional, and respectful attitude.

• Attend training and development programs as assigned by management or the Training Manager.

• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.

• Perform duties common to the role and any other responsibilities or special projects assigned by the Executive Pastry Chef or Hotel Management.

• Previous experience in a pastry or bakery kitchen is required.

• Strong knowledge of pastry and bakery production techniques.

• Knowledge of cakes, pies, cookies, desserts, custards, puddings, fillings, and dough preparation.

• Knowledge of baking temperatures, cooking times, ingredients, and pastry equipment.

• Good understanding of food safety, hygiene, sanitation, and safe working practices.

• Ability to accurately follow recipes, production specifications, and presentation standards.

• Ability to organize and manage assigned pastry production tasks efficiently.

• Culinary, pastry, or bakery qualification is preferred.

• Previous experience in a luxury hotel or resort environment is preferred.

• Ability to work flexible shifts, including early mornings, weekends, and public holidays.

• Ability to work effectively in a high-volume operation while maintaining quality and consistency.

• Professional appearance and high standards of personal hygiene are required at all times.

• Ability to support the training and development of junior pastry and bakery colleagues.

• Commitment to maintaining high standards of cleanliness, food safety, hygiene, and product quality.

• Willingness to undertake additional duties and special assignments as required by management.