Pastry Demi Chef de Partie - Raffles & Fairmont The Red Sea.

Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.

• Assist the Executive Pastry Chef and Sous Chef in planning, organizing, coordinating, and ensuring the smooth and efficient daily operation of the Pastry section.

• Participate in food production activities within the kitchen, particularly the preparation of baked goods, pastries, desserts, and other pastry products.

• Follow approved recipes, production procedures, methods, and presentation standards as directed by senior culinary colleagues.

• Participate in the preparation of all baked goods, pastries, and desserts in accordance with established recipe cards and methods.

• Ensure all baked goods, pastries, and desserts are dispatched to restaurants and outlets according to established presentation and service standards.

• Assist the Chef Pâtissier in ensuring production levels are consistent with the operational requirements of the hotel.

• Assist with the preparation of requisitions and ensure required ingredients and materials are available for production.

• Taste baked goods, pastries, and desserts regularly to ensure correct taste, quality, consistency, and presentation.

• Assist in preparing decorative centerpieces and pastry displays when required.

• Ensure portion control standards are consistently followed.

• Ensure all restaurants and kitchen outlets receive their required pastry products in a timely manner.

• Assist in supervising colleagues and take responsibility for assigned functions and tasks as directed.

• Maintain the Pastry section in a clean, organized, and orderly condition at all times.

• Ensure all pastry equipment and utensils are handled correctly, cleaned properly, and maintained in good working condition.

• Follow the “Clean as You Go” method of working throughout all production activities.

• Ensure proper handling of equipment and prevent loss, damage, and unnecessary waste of assets and ingredients.

• Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness.

• Comply with the hotel's health and safety policies and procedures.

• Report any major complaints, operational concerns, equipment issues, or quality problems within the kitchen to the Executive Pastry Chef or Sous Chef.

• Read and take appropriate action on instructions and reports relating to the Pastry section.

• Assist the Chef Pâtissier in the performance of assigned duties and responsibilities.

• Work effectively as part of a team and maintain a positive, professional, and respectful attitude toward colleagues and supervisors.

• Attend training and development programs as assigned by management or the Training Manager.

• Maintain knowledge of hotel facilities, fire and emergency procedures, job responsibilities, and employee policies.

• Perform related duties, special projects, and any other responsibilities assigned by the Executive Pastry Chef or Hotel Management.

• Previous experience in a pastry kitchen, bakery, or luxury hospitality environment is preferred.

• Knowledge of pastry production, baking techniques, desserts, and pastry presentation.

• Knowledge of recipes, production procedures, portion control, and food presentation standards.

• Knowledge of food hygiene, sanitation, and food safety practices.

• Ability to operate and maintain pastry kitchen equipment and utensils safely and correctly.

• Ability to follow instructions and established recipes accurately.

• Ability to work efficiently in a high-volume kitchen environment.

• Culinary, pastry, or bakery training or certification is preferred.

• Previous luxury hotel or resort experience is preferred.

• Ability to work flexible shifts, including early mornings, weekends, and public holidays.

• Ability to work effectively under pressure while maintaining quality and consistency.

• Professional appearance and excellent personal hygiene are required at all times.

• Strong commitment to cleanliness, food safety, and the highest standards of pastry production.

• Willingness to continuously learn and develop pastry knowledge and technical skills.

• Ability to support special projects and additional operational requirements as assigned by management.

• Understanding of ultra-luxury guest expectations and brand alignment.

• Experience in project coordination, scheduling, and document control during pre-opening stages.

• Experience in Pre- Opening is a plus.

• Regional Experience is a must.

• A proactive, anticipatory approach with a strong sense of ownership and accountability.

• Impeccable grooming and personal presentation aligned with luxury standards.