
Chef de Partie- Pastry
1 week ago
Join to apply for the Chef de Partie- Pastry role at Shangri-La Group
2 days ago Be among the first 25 applicants
Join to apply for the Chef de Partie- Pastry role at Shangri-La Group
Shangri-La Barr Al Jissah Muscat Muscat, Sultanate of Oman
Nestled in between the dramatic backdrop of rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa is set on 124 acres of stunning scenery and home to three spectacular hotels: the family orientated Al Waha comprises 262 rooms, the diverse Al Bandar comprises 198 deluxe rooms and the luxurious and most exclusive Al Husn has 180 elegantly appointed guestrooms and suites. The resort also features 22 Food and Beverage outlets, 1,056 sqm ballroom with 8 breakout rooms, wide variety of recreational facilities, and a spa with 12 treatment villas
The Chef de Partie- Pastry is responsible for managing a designated section within the pastry kitchen and ensuring the preparation of high-quality bakery and dessert items. This role supports the Pastry Sous Chef and Executive Pastry Chef in delivering consistency, creativity, and excellence, while maintaining hygiene and safety standards. The CDP- Pastry plays a key role in mentoring junior staff, ensuring smooth kitchen operations, and contributing to guest satisfaction through beautifully crafted pastries and desserts.
Key Responsibilities
- Oversee the daily operations of the assigned pastry section, ensuring timely and high-quality output.
- Prepare and present a variety of baked goods, desserts, and plated sweets in line with the hotel's standards.
- Ensure consistency in taste, portioning, and presentation across all pastry products.
- Follow standard recipes, methods, and portion controls while maintaining creativity where appropriate.
- Monitor stock levels, assist with inventory checks, and ensure proper rotation of pastry ingredients.
- Ensure all pastry items are stored, handled, and labeled properly, especially high-risk and perishable goods.
- Maintain a clean, safe, and organized work environment in compliance with hygiene and food safety regulations (e.g., HACCP, SFSMS).
- Train and guide Commis and trainees within the pastry section to maintain operational efficiency and skill development.
- Communicate effectively with the Pastry Sous Chef and team to ensure a smooth workflow.
- Assist in developing new dessert items for à la carte, buffet, and banquet menus.
- Report equipment issues and coordinate with engineering or stewarding as required.
- Support sustainable practices by minimizing food waste and promoting energy-efficient kitchen habits.
- Be flexible with shift schedules, including working overtime or during events when necessary.
- Attend daily briefings and training sessions as scheduled.
- Follow grooming and uniform standards as per hotel policy.
- Seniority levelMid-Senior level
- Employment typeFull-time
- Job functionManagement and Customer Service
- IndustriesHospitality, Travel Arrangements, and Food and Beverage Services
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