Chef de Partie – Pastry

About the role

The Chef de Partie – Pastry will lead the pastry section of the kitchen at our hotel on Dead Sea Road, ensuring high‑quality production, attractive presentation, and smooth daily operations. This full‑time position reports to the Pastry Sous Chef and works closely with the Food & Beverage team.

Key responsibilities

• Supervise and coordinate the activities of cooks and kitchen workers in the pastry department.
• Determine food presentation, create decorative displays, and ensure proper portioning, arrangement, and garnish.
• Monitor food quantities prepared and inform service staff of menu specials and out‑of‑stock items.
• Prepare special meals or substitute items as required.
• Assist cooks with tasks, provide necessary items, and maintain stock of kitchen supplies.
• Maintain kitchen logs for food safety programs and ensure compliance with quality standards.
• Support management in hiring, training, scheduling, evaluating, and coaching staff.
• Follow all company safety, security, and uniform policies and report any incidents.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• 4 to 6 years of relevant pastry experience.
• At least 2 years of supervisory experience in a kitchen environment.
• Ability to work standing, walking, bending and lifting objects up to 25 lb.

Required skills

• Knowledge of food safety standards and kitchen log maintenance.
• Ability to manage kitchen inventory and stock levels.