Chef de Partie – Pastry

The Chef de Partie – Pastry manages an assigned pastry production section and helps deliver desserts and baked products that meet the hotel’s quality and presentation standards. The role plans preparation, follows recipes, maintains consistency and monitors ingredients and waste. It also requires strong hygiene practices and the ability to coordinate production with other kitchen colleagues so pastry items are ready for restaurants, service periods and events.

Key Responsibilities

• Plan and prepare pastry items and desserts for the assigned section and service requirements.
• Follow recipes and presentation standards to maintain consistent flavor, texture, portion size and appearance.
• Organize mise en place and production timing according to forecast demand and events.
• Monitor ingredient stocks, requisitions and storage, while controlling portions and minimizing waste.
• Keep pastry equipment and workstations clean and follow food safety and HACCP practices.
• Coordinate with the wider kitchen team and support junior colleagues as needed.

Requirements and Qualifications

• Professional experience in pastry production or a similar kitchen role is relevant.
• Strong knowledge of baking, pastry preparation and dessert presentation is important.
• Candidates should understand recipe consistency, portion control and kitchen hygiene.
• Good organization and the ability to manage competing preparation tasks are expected.
• A collaborative approach and willingness to work hotel shifts are beneficial.

Skills and Competencies

• Pastry and dessert preparation
• Baking fundamentals
• Food safety and HACCP
• Section organization

Employment Details

Full-time culinary position with Radisson Hotel Group in Abu Dhabi.

The role requires consistent attention to service standards, reliable follow-through and a willingness to coordinate with colleagues when priorities change. The successful candidate should communicate clearly, maintain an organized work area, follow relevant safety and operating procedures and contribute to a respectful working environment. Flexibility and a practical approach to resolving day-to-day issues will help the team deliver a dependable experience for guests and coworkers.