Job description
Role Overview
Demi Chef de Partie - Pastry at Anantara Mina Al Arab Ras Al Khaimah Resort, located in Ras Al Khaimah, United Arab Emirates.
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', reflecting principles of freedom, movement, and harmony. Anantara operates across the world in captivating locales including pristine beaches, private islands, ancient sites, and vibrant metropolises. Anantara Mina Al Khaimah Resort offers overwater luxury on the Arabian Gulf in a pristine eco-sanctuary in the northernmost emirate of the UAE, located 45 minutes from Dubai.
Role Purpose
To manage and oversee the pastry section within the restaurant kitchen, ensuring safe, profitable operations while maintaining consistent quality culinary offerings and contributing to the development of restaurant concepts and standards.
Key Responsibilities
Operations & Food Preparation
- Perform all activities within the restaurant kitchen area, ensuring safe, smooth running and profitable operation within the hotel framework.
- Execute recipes with precision, maintaining portion control and quality standards.
- Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings.
- Manage an assigned pastry section independently.
- Assist in maintaining clean and sanitized food preparation areas.
Food Safety & Compliance
- Maintain food safety and protection, including proper dating, storage, and rotation of all food items.
- Maintain basic food safety and sanitation practices.
- Ensure all food in working areas complies with food handling techniques.
- Understand and apply food safety, hygiene, HACCP, and allergen control protocols.
Asset & Facility Management
- Take responsibility for asset management of all outlet property and facilities.
- Maintain outlet safety at all times.
- Maintain and oversee adherence to departmental checklists and cleaning schedules.
Team Leadership & Development
- Supervise and guide Commis Pastry team members.
- Participate in departmental training to improve departmental skills and hotel service levels.
- Provide team members with training and resources to care for guests.
- Promote positive inter-departmental relations through candid communication and cooperation.
Strategy & Improvement
- Support the development of restaurant concepts and standards.
- Be familiar with local market and suppliers.
- Recommend menu changes according to seasonal product availability.
- Continually recommend improvements and additions to Minor Hotels presentation guidelines.
Additional Duties
- Perform related duties and special projects as assigned.
Qualifications & Experience
- Strong knowledge of pastry and bakery production.
- Ability to manage an assigned pastry section independently.
- Knowledge of pastry equipment and proper storage procedures.
- Understanding of food safety, hygiene, HACCP, and allergen control.
- Food Safety or Food Handler Certificate.
Skills & Competencies
- Skilled in recipe execution, portion control, and maintaining quality standards.
- Creativity and strong attention to detail.
- Ability to supervise and guide team members.
- Good communication and teamwork skills.
- Ability to work under pressure in a fast-paced kitchen environment.
- Strong organizational and time-management skills.
- Positive attitude and willingness to support the pastry team.