وصف الوظيفة
Role Overview
Chef de Partie - Pastry at Al Baleed Resort Salalah By Anantara, a luxury resort in Salalah, Oman.
Company Overview
Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, founded in 2001 in Thailand. The brand embodies authentic hospitality inspired by the Sanskrit word meaning "without end," which represents freedom, movement, and harmony. Anantara operates across the world in some of the most captivating locales, from pristine beaches and private islands to ancient sites and vibrant metropolises.
Role Purpose
Support the Pastry Chef in the daily preparation and production of pastries, desserts, breads and bakery items while maintaining Al Baleed Resort Salalah's quality, hygiene and presentation standards. Ensure the efficient and consistent operation of the pastry section, delivering high-quality products in line with resort standards.
Key Responsibilities
Production & Preparation
- Lead the daily preparation and production of pastries, desserts, cakes, breads and other bakery products according to approved recipes and presentation standards.
- Organize daily mise en place and production according to business levels, events, outlets and guest requirements.
- Support the preparation of pastries and desserts for restaurants, banquets, special events and VIP requirements.
- Work closely with the Pastry Chef to plan and execute daily production and ensure all items are prepared and available on time.
Quality & Standards
- Ensure all pastry products consistently meet the resort's standards for quality, taste, freshness, texture and presentation.
- Maintain strict compliance with food safety, hygiene, HACCP and health and safety standards at all times.
- Monitor the quality and freshness of ingredients and ensure correct storage, labeling and stock rotation.
- Maintain a clean, organized and professional pastry section throughout the operation.
Operations & Coordination
- Take responsibility for the smooth operation of the assigned pastry section during the shift.
- Coordinate effectively with other Culinary sections to ensure smooth service and timely delivery of products.
- Ensure all equipment is operated correctly and report any maintenance or safety concerns immediately.
- Assist with stock counts, requisitions and daily inventory control as required.
Cost Management
- Control food costs by minimizing waste, maintaining proper portion control and using ingredients efficiently.
Development & Mentoring
- Support the Pastry Chef in developing new products, seasonal offerings and creative dessert presentations where required.
- Guide, coach and support Commis Chefs and junior team members in pastry preparation, techniques and workplace standards.
General Duties
- Maintain a professional approach and demonstrate teamwork, flexibility and a strong commitment to guest satisfaction.
- Perform any other reasonable duties assigned by the Pastry Chef or Culinary Management.
Additional Information
- Full details are available on the employer's original posting.