Pastry Demi Chef de Partie - 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 food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products.

• Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues.

• Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods.

• Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards.

• Assist the Chef Pâtissier in ensuring production levels are consistent with the operational requirements of the hotel.

• Assist with the preparation of requisitions and ensure required ingredients and materials are available for production.

• Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation.

• Assist in preparing decorative centerpieces and pastry displays when required.

• Ensure portion control standards are consistently followed.

• Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner.

• Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed.

• Maintain the Pastry section in a clean, organized, and orderly condition at all times.

• Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition.

• Follow the “Clean as You Go” method of working throughout all production activities.

• Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients.

• Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness.

• Comply with the hotel's health and safety policies and procedures.

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

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

• Assist the Chef Pâtissier in the performance of assigned duties and responsibilities.

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

• 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 related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.

• Previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred.

• Knowledge of pastry production, baking techniques, desserts, and pastry presentation.

• Knowledge of recipes, production procedures, portion control, and food presentation standards.

• Knowledge of food hygiene, sanitation, and food safety practices.

• Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly.

• Ability to follow instructions and established recipes accurately.

• Ability to work efficiently in a high-volume kitchen environment.

• Culinary, pastry, or bakery training or certification is preferred.

• Previous luxury hotel or resort experience is preferred.

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

• Ability to work effectively under pressure while maintaining quality and consistency.

• Professional appearance and excellent personal hygiene are required at all times.

• Strong commitment to cleanliness, food safety, and the highest standards of pastry production.

• Willingness to continuously learn and develop pastry knowledge and technical skills.

• Ability to support special projects and additional operational requirements as assigned by management.

Understanding of ultra-luxury guest expectations and brand alignment.

Experience in project coordination, scheduling, and document control during pre-opening stages.

Experience in Pre- Opening is a plus.

Regional Experience is a must.

A proactive, anticipatory approach with a strong sense of ownership and accountability.

Impeccable grooming and personal presentation aligned with luxury standards.