Pastry Chef de Partie – Luxury Resort in Ajman

About the role

Assist the Sous Chef in ensuring quality, consistency and production of pastry items at Ajman Saray, a Luxury Collection Resort. The role combines hands‑on pastry preparation with leadership of the kitchen team, while maintaining sanitation and food standards.

Key responsibilities

• Supervise preparation and production of hot and cold pastry items for buffet and à la carte menus, ensuring compliance with recipes and standards.
• Manage kitchen shift operations, maintain food safety and sanitation standards (HACCP, OSHA), and oversee correct storage and handling.
• Lead and train kitchen staff, coordinate team activities, and act as Sous Chef in their absence.
• Plan food quantities, develop daily and seasonal menu items, and create decorative pastry displays.

Required profile

• High school diploma or GED with 4 years culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to supervise kitchen staff and maintain high quality standards.

Required skills

• Pastry production and decorative display techniques.
• Food safety knowledge (HACCP) and OSHA compliance.
• Menu development and portion planning.