Chef de Partie – Pastry

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

• Manage and oversee daily production within the assigned pastry section, ensuring timely preparation of desserts, pastries, breads, and bakery items for all hotel outlets.

• Execute luxury-level desserts, plated pastries, afternoon tea items, cakes, and buffet displays with precision, creativity, and consistency.

• Support large-scale banquet production including weddings, conferences, VIP functions, and special events while maintaining high presentation standards.

• Prepare and present plated desserts, entremets, Cookies, chocolate items, and bakery products according to established recipes and hotel standards.

• Assist in developing new dessert concepts, seasonal menus, and creative presentations in collaboration with the Pastry Chef.

• Ensure mise-en-place preparation, section organization, and workflow efficiency during service periods.

• Supervise and guide Commis Chefs and Demi Chefs in the pastry kitchen, ensuring proper training and adherence to standards.

• Monitor product quality, taste, texture, and presentation to ensure consistency across all pastry offerings.

• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards at all times.

• Manage ingredient usage, portion control, and waste reduction to support food cost targets.

• Coordinate with kitchen teams, banquets, and service departments to ensure smooth production and timely service.

• Maintain cleanliness, organization, and proper storage within the pastry section according to hotel policies.

• Diploma or certification in Pastry Arts, Culinary Arts, Baking & Pastry, or Hospitality Management from a recognized culinary institution.

• Minimum 3–5 years of professional pastry experience in luxury hotels, high-end restaurants, or premium pastry kitchens.

• Previous experience as Chef De partie or Demi Chef de Partie within a 5-star hotel environment preferred.

• Strong technical knowledge in:

• Classic and contemporary pastry techniques
• Chocolate work and dessert decoration
• Modern, on trend plating and buffet presentationCreating customized cake concepts for weddings, luxury events, and celebrations
• Buffet dessert displays and banquet production

• Experience preparing international desserts alongside Arabic and Middle Eastern specialties, including regional favorites suited to luxury hotel clientele.

• Ability to work efficiently under pressure during high-volume service and large events.

• Strong organizational skills and attention to detail.

• Demonstrated leadership ability in supervising junior kitchen staff and maintaining professional kitchen discipline.

• HACCP / Food Safety certification preferred with solid knowledge of hygiene and safety standards.

• Fluent in English; additional languages are considered an advantage.

• Professional, well-presented, and capable of working in a fast-paced luxury hospitality environment.