Demi chef de Partie- Pastry

4 weeks ago

Muscat, Muscat, Oman Shangri-La Group Full time
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 Demi Chef de Partie- Pastry is responsible for assisting the Chef de Partie & Junior Sous Chef in the preparation and presentation of high-quality bakery and dessert items. This role requires a hands-on approach in daily production while ensuring consistency, hygiene, and adherence to quality standards. The DCDP plays a vital role in maintaining efficiency and creativity within the pastry kitchen.

Key Responsibilities
  • Assist in the preparation and production of pastry items including cakes, bread, plated desserts, and other baked goods.
  • Ensure all assigned pastry products meet the hotel's quality and presentation standards.
  • Follow standard recipes and procedures as guided by senior chefs to ensure consistency.
  • Properly store and handle all pastry ingredients and products, especially perishable and high-risk items.
  • Maintain cleanliness and organization in all pastry kitchen areas at all times.
  • Support the implementation of hygiene, safety, and sanitation practices in line with SFSMS and Hygiene Manager directives.
  • Help monitor ingredient usage to minimize wastage and control costs.
  • Participate in daily mise-en-place and timely production based on business volume and forecasts.
  • Work closely with the Junior Sous Chef and Chef de Partie to ensure smooth kitchen operations.
  • Attend daily briefings and training sessions as scheduled.
  • Uphold grooming and uniform standards as per hotel policy.
  • Communicate effectively with team members and maintain a cooperative working environment.
  • Adhere to all safety protocols when using kitchen tools and equipment.
  • Display flexibility to work overtime or adjust shifts based on operational requirements.
  • Show a proactive attitude toward learning and improving pastry skills and techniques.
  • Assist with stock rotation and inventory checks to ensure freshness and minimize spoilage.
  • Respect and follow environmental and sustainability practices within the kitchen.
  • Demonstrate a guest-focused mindset, ensuring satisfaction through product quality and consistency.
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