Pastry Chef de Partie
Salary: SAR 4,000 + Accommodation
Job Overview:
The Pastry Chef de Partie is responsible for a specific section within the pastry kitchen, such as plated desserts, bread, viennoiserie, or chocolate. You will lead the production of your section's items, ensuring they meet the establishment's quality and creative standards.
Key Responsibilities:
- Take ownership of a specific pastry section, from production to presentation.
- Create, prepare, and present all pastry items for your section according to standard recipes.
- Develop new dessert and pastry items in collaboration with the Sous Chef or Executive Pastry Chef.
- Supervise and train Pastry Commis, delegating tasks effectively.
- Manage inventory for your section, including ordering and stock rotation.
- Ensure all food safety and sanitation standards are strictly followed in the pastry kitchen.
- Maintain detailed knowledge of all pastry recipes, techniques, and ingredients.
- Control portion sizes and minimize waste to manage food costs.
Qualifications and Skills:
- Proven experience (2-3 years) in a professional pastry kitchen.
- Expertise in your specific section (e.g., chocolate work, sugar craft, bread fermentation).
- Creativity and a strong eye for detail and presentation.
- Excellent organizational and time-management skills.
- Ability to lead and motivate a small team.
