Job Description

A globally recognized luxury hospitality brand is seeking Chef de Partie who will be responsible for managing and supporting the pastry/dessert section within the Central Kitchen. The role assists the Pastry Chef in daily production activities, ensures consistent quality and presentation, maintains food safety and hygiene standards, and controls stock, costs, and wastage within the designated section.

The Chef de Partie should be highly knowledgeable in pastry and dessert preparation, able to work efficiently in a fast-paced environment, and capable of guiding Demi Chefs de Partie and Commis while maintaining high operational standards.

Responsibilities

• Manage and support the daily operations of the assigned pastry and dessert section within the Central Kitchen.
• Assist the Pastry Chef with daily production planning and execution.
• Follow all opening, operating, and closing procedures and ensure compliance with established checklists.
• Coordinate daily preparation requirements with the Pastry Chef and prioritize tasks accordingly.
• Delegate tasks to Demi Chefs de Partie and Commis based on production schedules and mise-en-place requirements.
• Ensure the workstation is fully equipped, clean, organized, and ready for production.
• Prepare and oversee the preparation of doughs, batters, creams, fillings, pastry bases, cakes, pastries, and desserts according to approved recipes and production schedules.
• Supervise the assembly of multi-component desserts, layered cakes, filled pastries, and other specialty products.
• Supervise chocolate tempering and the preparation of chocolate decorations and confections according to standard recipes.
• Monitor baking processes to ensure proper cooking, texture, consistency, and quality.
• Ensure all products meet established standards for quality, presentation, portion size, and consistency.
• Follow standard recipes, portion controls, production specifications, and storage requirements.
• Ensure production quantities are aligned with the daily requirements of all outlets.
• Conduct quality checks on ingredients, work-in-progress, and finished products.
• Maintain appropriate stock levels and organization within the assigned section.
• Conduct inventory counts and prepare requisition orders based on stock levels, consumption, and business requirements.
• Assist with receiving and storing ingredients and supplies when required.
• Inspect received products to ensure compliance with established quality and specification standards.
• Ensure all products are properly stored, labeled, and dated with production and expiration information.
• Apply FIFO principles when storing and using ingredients and finished products.
• Monitor refrigerator and freezer temperatures and maintain accurate temperature records.
• Control and minimize wastage and breakages and maintain the relevant records.
• Ensure all products are properly portioned, packaged, labeled, and prepared for dispatch to outlets.
• Maintain high standards of cleanliness, sanitation, food safety, and hygiene throughout the assigned section.
• Support other Central Kitchen sections when required.
• Attend daily briefings, debriefings, and training sessions as required.
• Report operational, quality, equipment, or safety issues to the Pastry Chef.
• Maintain positive and professional relationships with colleagues and promote effective teamwork.
• Perform other related duties as assigned by management.

Qualifications

• Degree or diploma in Culinary Arts, preferably with a specialization in Pastry or Desserts.
• 2–4 years of experience as a Chef de Partie, preferably with experience in pastry and dessert preparation within a Central Kitchen, bakery, pastry shop, hotel, or similar food production environment.
• Strong knowledge of pastry and dessert preparation techniques.
• Good knowledge of food safety, hygiene, sanitation, and HACCP principles.
• Strong understanding of standard recipes, portion control, storage procedures, and FIFO practices.
• Strong organizational and time-management skills.
• Excellent attention to detail and commitment to quality.
• Ability to manage and organize an assigned kitchen station effectively.
• Ability to supervise and guide Demi Chefs de Partie and Commis.
• Creative and innovative approach to pastry and dessert preparation.
• Strong problem-solving and decision-making skills.
• Self-motivated, proactive, and able to work independently.
• Strong teamwork and communication skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• High level of professionalism, integrity, and confidentiality.
• Good command of English and the local language.
• Knowledge of additional foreign languages is considered an advantage.
• Ability to stand and walk for extended periods.
• Neat, clean, and well-groomed appearance.

Location

• Sodeco, Lebanon 

Package

• Basic Salary | Transportation | Tips