Chef De Partie (Pastry)

Contemporary, convenient and perfectly positioned, the upscale Mövenpick Hotel Doha is a 4-star luxury hotel, ideal for business travellers. Just 11km from Hamad International Airport and minutes from the business district, this hotel is centrally located on the prominent Corniche Road opposite the iconic Museum of Islamic Arts.

The Chef de Partie – Pastry plays a vital role in the preparation and execution of high-quality pastries, desserts, and baked goods. This role demands advanced technical skills, a keen eye for detail, and the ability to perform efficiently while upholding Mövenpick Hotel Doha’s culinary standards.

Key Responsibilities

• Prepare and present a wide variety of pastry, dessert, and bakery items in accordance with established recipes and brand standards.
• Assist in managing daily operations within the pastry section, ensuring consistent quality and timely production.
• Supervise and mentor commis and demi chefs, fostering a collaborative and development-focused kitchen environment.
• Collaborate with the Executive Sous Chef to plan production schedules, manage mise en place, and coordinate service delivery.
• Uphold hygiene and safety regulations at all times, maintaining cleanliness and organization in compliance with HACCP standards.
• Contribute to the development of new menu items, participate in tastings, and support seasonal or promotional initiatives.
• Monitor food cost, control waste, and ensure adherence to portioning and cost control guidelines.
• Ensure all pastry equipment and tools are maintained in proper working condition and used safely.
• Stay informed about current industry trends, new techniques, and innovative pastry practices to enhance offerings.

• Diploma or certification in Pastry Arts or Culinary Arts from a recognized culinary institution.
• Minimum of 2 years’ experience in a pastry role within an upscale hotel or restaurant environment.
• Strong technical knowledge of pastry production, including chocolate work, and plated desserts.
• Ability to perform under pressure in a fast-paced, high-volume kitchen setting.
• Excellent teamwork, leadership, and communication skills.
• Thorough understanding of food safety, hygiene, and sanitation standards (HACCP compliance preferred).

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