Pastry Chef de Partie

We are hiring for a Pastry Chef de Partie to lead a designated pastry section at SLS The Red Sea supporting the delivery of refined creative and high-quality dessert and bakery offerings across all culinary outlets. Reporting to the Pastry Head Chef this role plays a hands-on leadership position within daily pastry operations ensuring consistency precision and presentation in line with SLS luxury lifestyle standards. The Chef de Partie Pastry supports menu execution team supervision food safety compliance and cost efficiency while contributing to memorable guest experiences through elevated pastry craftsmanship.

Key Responsibilities

• Manage the daily operations of an assigned pastry section ensuring consistent quality presentation and execution.
• Prepare produce and present pastry and dessert items to the highest standards during service.
• Support the Pastry Head Chef in executing seasonal menus and new dessert concepts across all outlets.
• Ensure adherence to approved recipes portioning and plating standards.
• Supervise and guide Demi Chef de Partie and Commis pastry team members providing hands-on training and support.
• Ensure mise en place is completed efficiently and maintained throughout service periods.
• Monitor product quality freshness and consistency addressing any deviations promptly.
• Support inventory control stock rotation labeling and proper storage in line with FIFO standards.
• Assist in minimizing food waste and supporting food cost control initiatives.
• Ensure pastry equipment is used correctly and report maintenance or safety issues as required.
• Uphold strict hygiene sanitation and food safety standards in compliance with HACCP and local health regulations.
• Maintain a clean organized and audit-ready pastry work environment at all times.
• Collaborate with other kitchen sections to ensure smooth service and operational flow.
• Support special dietary requirements customized desserts and VIP requests as directed.
• Maintain a professional and visible presence during service periods.

Qualifications :

• Degree or Diploma in Pastry Arts Culinary Arts or a related field is preferred.
• Minimum of 57 years of pastry experience in a luxury hotel or high-end standalone restaurant.
• At least 2 years of experience in a Chef de Partie or senior Demi Chef de Partie role within pastry operations.
• Strong technical knowledge of pastry techniques dessert plating and basic bakery production.
• Solid understanding of food safety standards hygiene practices and HACCP requirements.
• Proven ability to supervise junior team members and maintain quality in a fast-paced environment.
• Strong organizational skills with attention to detail and consistency.
• Passion for pastry craftsmanship and delivering elevated guest experiences.

Remote Work :

No

Employment Type :

Full-time