Chef de Partie (Pastry & Bakery)

Working closely with the culinary team, the Chef de Partie also supports the development of junior Team Members, maintains food safety standards and contributes to delivering memorable dining experiences for our guests.

Please note that this is not an exhaustive list of everything that needs to be done. NH Maldives Kuda Rah employees always find new ways to look after the business, our guests and their colleagues. Within this, the key responsibilities for this position are:

• Support the Chef in organizing and managing the daily activities of the Pastry & Bakery section, ensuring a safe, efficient and smooth-running operation.
• Prepare and produce a high standard of pastries, desserts, cakes, breads, breakfast bakery items and other pastry products in accordance with approved recipes and presentation standards.
• Support the development and implementation of pastry and bakery concepts, menus, recipes and presentation standards.
• Ensure consistency in taste, texture, portioning and presentation across all pastry and bakery products.
• Be familiar with local products, market availability and suppliers, and recommend seasonal ingredients or menu changes where appropriate.
• Follow Minor Hotels food preparation and presentation guidelines and continuously identify opportunities to improve product quality and guest experience.
• Assist with mise en place planning and production based on occupancy, outlet requirements, events and business levels to minimize waste and maintain freshness.
• Monitor the proper handling, storage, labelling, dating and rotation of all food products in accordance with food safety requirements.
• Maintain high standards of hygiene, sanitation and cleanliness throughout the Pastry & Bakery section and ensure compliance with HACCP and hotel food safety standards.
• Ensure all kitchen equipment is used safely and correctly and immediately report any maintenance or safety concerns.
• Support food cost management through appropriate portion control, production planning, stock rotation and reduction of food waste.
• Assist with inventory management and ensure proper care and control of kitchen equipment, utensils and other departmental assets.
• Support the Pastry Chef with special events, themed dinners, celebrations, amenities and customized guest requests.
• Guide, coach and train Commis Chefs and other Team Members within the section to improve technical skills, productivity and service standards.
• Ensure assigned Team Members understand daily priorities, production requirements and quality expectations.
• Work closely with other culinary sections, Food & Beverage and operational departments to ensure effective communication and smooth service delivery.
• Promote positive inter-departmental relationships through open communication, teamwork and cooperation.
• Demonstrate flexibility in supporting other culinary areas when required by the operation.
• Maintain a professional appearance and conduct at all times and represent NH Maldives Kuda Rah and Minor Hotels standards in all interactions.

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