Pastry Demi Chef de Partie

Raffles & Fairmont the Red Sea, positioned in the kingdom’s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont’s association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

• 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.https://careers.accor.com/global/en/job/pastry-demi-chef-de-partie-raffles-and-fairmont-the-red-sea-in-raffles-the-red-sea-umluj-saudi-arabia-jid-107277