Chef de Partie - Pastry at InterContinental Fujairah Resort

Role Overview

Chef de Partie – Pastry at InterContinental Fujairah Resort, operated by IHG Hotels and Resorts, located in Fujairah, United Arab Emirates.

Company Overview

InterContinental Fujairah Resort is situated on the shoreline of Al Aqah Beach, beneath the Hajjar Mountains. The resort features 190 rooms, indoor and outdoor event space, restaurants and bar. Staff represent over 30 languages and countries, creating an international five-star resort presence.

IHG Hotels and Resorts is the world's largest family of luxury hotels, shaped by decades of international know-how and local insights.

Role Purpose

Lead the pastry section and support the Pastry Chef in delivering high-quality desserts, pastries, cakes, and bakery products across restaurants, banquets, buffets, and special events. Ensure consistency, presentation, and the highest standards of quality, hygiene, and food safety.

Key Responsibilities

Production & Preparation

• Prepare and present high-quality pastries, desserts, cakes, breads, and other bakery products in line with hotel standards.
• Ensure consistency in taste, quality, portioning, and presentation of all products.
• Assist in developing new dessert concepts and seasonal offerings in collaboration with the Pastry Chef and kitchen management.
• Accommodate special dietary requirements and guest requests in accordance with hotel procedures.
• Support the preparation of buffet displays, special events, banquets, promotions, and à la carte requirements.

Operations & Coordination

• Work closely with the Pastry Chef and other kitchen colleagues to ensure smooth daily operations.
• Perform other culinary duties as assigned by the Pastry Chef.

Inventory & Storage

• Monitor inventory levels and assist with ordering pastry ingredients and supplies based on production requirements.
• Maintain proper storage and temperature control of all pastry ingredients and products to ensure food safety and quality.
• Ensure proper labelling, rotation (FIFO), and storage of ingredients and products to prevent spoilage and minimize waste.

Team Leadership & Development

• Train and guide junior team members to maintain consistent quality, skills, and kitchen standards.

Safety, Hygiene & Compliance

• Maintain the highest standards of food hygiene, HACCP, sanitation, and workplace safety at all times.
• Operate pastry and bakery equipment safely and report any maintenance or equipment issues promptly.
• Follow hotel policies and procedures relating to food safety, health, hygiene, fire and life safety, and occupational safety.

Qualifications & Experience

• Completion of a degree, diploma, or certificate in Culinary Arts or a related field.
• Minimum 2–3 years of experience in a similar role, preferably in a luxury hotel or hospitality environment.
• Previous experience as a Chef de Partie – Pastry, including supervisory or team-leading experience.

Skills & Competencies

• Strong knowledge of pastry techniques, desserts, cakes, bakery products, and food presentation.
• Good understanding of food safety, HACCP, hygiene, and sanitation standards.
• Basic knowledge of food cost, stock control, and waste management.
• Good communication, leadership, and teamwork skills.
• Ability to work in a fast-paced environment.

Additional Information

• Ability to work flexible shifts, including weekends and public holidays.
• Competitive pay and benefits offered.
• Equal opportunity employer.