Demi Chef De Partie

Al Khozama Investment

PURPOSE OF DUTY:

The Demi Chef de Partie (Pastry) supports the pastry kitchen operations by preparing, cooking, and baking high-quality food items for guests and associates. This role focuses on maintaining excellence in presentation, efficiency, and productivity within a safe and sanitary environment.

JOB DUTIES AND RESPONSIBILITIES:

Food Production:
Prepare, cook, and bake a variety of pastries, cakes, hot and cold desserts, and yeast goods for both guests and associates.
Follow recipe cards, photos, and instructions to ensure consistent quality and presentation of food items.
Assist in the preparation and presentation of items for buffets and special events.

Standards & Procedures:
Adhere to all standard procedures and policies of the pastry kitchen.
Maintain high standards of personal hygiene, grooming, and professional presentation.

Hygiene and Safety:
Ensure the correct and safe usage of all kitchen equipment, machinery, and tools.
Maintain rigorous standards of hygiene, cleanliness, and organization in the pastry kitchen, including storage areas, refrigerators, and freezers.

Inventory and Storage:
Assist with the receiving, checking, and storage of goods delivered to the pastry kitchen.
Ensure proper storage of pastries and related items to preserve quality and freshness.

Teamwork and Communication:
Collaborate effectively with other team members and departments, promoting a positive and professional work environment.
Contribute to team efforts by accomplishing related tasks as needed. To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management

General:
Ensure guest satisfaction by overseeing the timely production and presentation of pastry items.
Take a leadership role in driving continuous improvement in pastry operations and product quality.
Engage actively in the financial management of the pastry section, aiming to improve profitability.

Administration:
To permanently follow SOP s, manual and recipes
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.

HR & Training:
Attend all training sessions related to Culinary & products Participate in all scheduled training sessions appropriate to the role.
Assist in the training and coaching of new pastry kitchen associates, sharing knowledge and promoting best practices.

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JOB ROLE SPECIFICATIONS:

Experience:

Minimum of 2-3 years of experience working as a Demi CDP, Commis Chef, or Pastry Chef specializing in chocolate and pastries in a luxury hotel, fine dining restaurant, high-end patisserie, or chocolatier boutique.
Hands-on experience in chocolate tempering, molding, enrobing, and decorative chocolate work.
Experience in creating bonbons, pralines, ganaches, truffles, and chocolate sculptures.
Strong background in classic and modern pastry techniques, including tarts, cakes, mousses, and plated desserts.
Experience working in fast-paced, high-volume pastry kitchens while maintaining quality and consistency.

Qualifications:

Culinary degree or diploma in Pastry Arts, Baking, or Chocolate Confectionery from a recognized institution.
Food Safety & Hygiene Certification (HACCP or equivalent) is mandatory.
Additional training in Chocolate Artistry, Sugar Work, or Plated Desserts is highly desirable.

Skills:

Chocolate & Pastry Techniques:
Proficiency in chocolate tempering methods (seeding, tabling, and sous-vide techniques).
Ability to create smooth and stable ganaches, flavored pralines, and airbrushed chocolate designs.
Knowledge of cocoa origins, couverture chocolate varieties, and flavor balancing.
Expertise in plated desserts, mousses, glazes, tart shells, and layered entremets.
Understanding of modern pastry trends, including gluten-free and vegan desserts.
Kitchen Operations & Workflow Management:
Strong mise en place and organization skills for efficient pastry and chocolate production.
Ability to manage small-scale production, ensuring consistency in taste, texture, and presentation.
Experience in handling delicate pastry components, ensuring stability and quality.
Familiarity with specialized pastry and chocolate equipment (chocolate tempering machines, airbrush kits, combi ovens, blast freezers, and mold-making tools).
Communication & Collaboration:
Ability to work closely with the Pastry CDP, Executive Pastry Chef, and Chocolatier to execute menu items and assist in chocolate production.
Strong communication skills in English (Arabic is desirable).
Capable of following detailed recipes, adapting to special requests, and maintaining consistency.