Chef de Partie (Bakery)

Prepare and produce a variety of breads, rolls, pastries, and other bakery products according to approved recipes and standards. Ensure consistency in taste, texture, quality, portioning, and presentation. Prepare and organize ingredients and equipment required for daily bakery production. Monitor the quality and freshness of ingredients and ensure proper storage and rotation. Follow recipes, production schedules, and portion control procedures. Ensure all bakery products are prepared and presented according to hotel standards. Maintain a clean, organized, and hygienic workstation throughout the operation. Follow HACCP, food safety, health, and hygiene standards at all times. Operate and maintain bakery equipment safely and correctly. Minimize food waste through proper preparation, storage, and portion control. Coordinate with other kitchen sections to ensure timely production and service. Support the Chef de Cuisine, Sous Chef, or Pastry Chef in daily kitchen operations. Assist with buffet setups, banquets, events, and special functions when required. Train and support junior kitchen team members when required. Participate in daily briefings and maintain effective communication with the culinary team. Perform any other duties assigned by the Chef or management.

Desired Candidate Profile

Previous experience as a Chef de Partie, Bakery Chef, or similar role in a hotel, restaurant, bakery, or large-scale food operation. Strong knowledge of bakery production techniques and preparation methods. Good knowledge of breads, rolls, pastries, doughs, and bakery products. Knowledge of fermentation, proofing, baking temperatures, and proper production methods. Good understanding of food safety, HACCP, hygiene, and sanitation standards. Ability to follow recipes and maintain consistent quality and presentation. Strong attention to detail and commitment to quality. Ability to work efficiently in a fast-paced kitchen environment. Good teamwork and communication skills. Ability to work under pressure and meet production deadlines. Culinary or bakery certification/diploma is preferred. Hotel experience, particularly in Makkah , will be considered an advantage. Flexible to work shifts, weekends, public holidays, and during peak seasons.