Chef de Partie - Pastry

The Chef de Partie – Pastry plays a key role in the preparation and execution of high-quality pastry, dessert, and bakery items across the hotels. This role requires strong technical skills, attention to detail, and the ability to work efficiently while maintaining the luxury standards of Raffles & Fairmont Doha.

Key Responsibilities

Prepare and present a wide range of pastry, desserts, and baked goods according to recipes and hotel standards.

Assist in overseeing daily operations within the pastry section, ensuring quality and consistency.

Supervise and guide commis and demi chefs, fostering a productive and learning-focused work environment.

Work closely with the Sous Chef – Pastry to plan production, manage mise en place, and coordinate service delivery.

Maintain cleanliness and organization in the pastry kitchen in line with hygiene and safety regulations (HACCP standards).

Participate in menu development, tastings, and seasonal promotions as needed.

Monitor and minimize waste, portion control, and adherence to cost guidelines.

Ensure all equipment and tools are handled properly and kept in good working condition.

Stay up to date with industry trends, modern techniques, and pastry innovations.

Qualifications

Qualifications and Experience

Diploma or certificate in Pastry Arts or Culinary Arts from a recognized institution.

Minimum 3 years of pastry experience in a luxury hotel or upscale restaurant setting.

Solid knowledge of pastry techniques, including chocolate work, viennoiserie, and plated desserts.

Ability to work under pressure in a fast-paced, high-volume environment.

Strong teamwork and communication skills.

Knowledge of food safety and sanitation standards.

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