Chef de Partie- Pastry

2 days ago

Muscat, Muscat, Oman Shangri-La Group Full time

Shangri-La Barr Al Jissah Muscat
Muscat, Sultanate of Oman

Nestled between rugged mountains and the pristine waters of the Sea of Oman, Shangri-La's Barr Al Jissah Resort and Spa spans 124 acres of stunning scenery. The resort features three hotels: Al Waha (family-oriented, 262 rooms), Al Bandar (198 deluxe rooms), and Al Husn (luxurious, 180 guestrooms and suites). It offers 22 Food and Beverage outlets, a 1,056 sqm ballroom with 8 breakout rooms, diverse 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, 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 mentors junior staff, ensures smooth kitchen operations, and contributes to guest satisfaction through beautifully crafted pastries and desserts.

Key Responsibilities
  1. Oversee daily operations of the assigned pastry section, ensuring timely and high-quality output.
  2. Prepare and present a variety of baked goods, desserts, and plated sweets according to hotel standards.
  3. Ensure consistency in taste, portioning, and presentation across all pastry products.
  4. Follow standard recipes and portion controls, maintaining creativity where appropriate.
  5. Monitor stock levels, assist with inventory checks, and ensure proper rotation of pastry ingredients.
  6. Ensure proper storage, handling, and labeling of pastry items, especially high-risk and perishable goods.
  7. Maintain a clean, safe, and organized work environment in compliance with hygiene and food safety regulations (e.g., HACCP, SFSMS).
  8. Train and guide junior staff and trainees within the pastry section to maintain operational efficiency and skill development.
  9. Communicate effectively with the Pastry Sous Chef and team to ensure smooth workflow.
  10. Assist in developing new dessert items for à la carte, buffet, and banquet menus.
  11. Report equipment issues and coordinate with engineering or stewarding as needed.
  12. Support sustainable practices by minimizing food waste and promoting energy-efficient kitchen habits.
  13. Be flexible with shift schedules, including overtime or during events when necessary.
  14. Attend daily briefings and training sessions as scheduled.
  15. Follow grooming and uniform standards as per hotel policy.
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