Chef De Partie (Pastry) (Pre-Opening)

About us

InterContinental Hotels & Resorts has delighted luxury travellers since 1946, serving as a meeting place for heads of state, a setting for world-changing speeches, and the impetus for some of the most famous love stories of all time.

The brand has become synonymous with bold exploration, travel, and cultural discovery. The InterContinental The Red Sea Resort exemplifies these attributes. Set within one of the world’s most ambitious luxury tourism developments amidst an archipelago of over 90 pristine islands, the hotel  offers guests sweeping views of the ocean and a discreet barefoot luxury immersed in nature experience.

Each of the resort’s 210 sea-facing rooms provides immediate beach access; allowing guests to step out on to the sands of the Red Sea from the terrace. Moreover, the resort features seven different gastronomic experiences, sprawling pools and recreational facilities, a spa, a health club and curated meetings and events spaces for leisure, business travellers and groups.

With the worldliness that travel brings, every stay will take your imagination to places you’d never expect!

Chef De Partie (Pastry)

Your Day-to-Day:

• Supervises the preparation and production of all pastry and bakery items for buffet and à la carte menus, ensuring compliance with recipes and specifications.
• Prepares and bakes desserts, pastries, breads, and specialty items, both regularly and for special guests/functions.
• Checks the quality of raw and finished pastry products to ensure standards are consistently met.
• Determines presentation of pastry items and creates decorative dessert displays.
• Recognizes superior quality in ingredients, presentation, and taste.
• Maintains correct handling, preparation, and storage of pastry ingredients and products.
• Assists in estimating daily pastry production needs for all outlets.
• Contributes to the development of daily and seasonal dessert and baked goods menus.
• Plans and manages portioning and presentation requirements across outlets (e.g., restaurant, banquet, pastry shop).
• Produces pastry production prep lists and monitors workflow.
• Ensures compliance with all food safety and sanitation laws and regulations (e.g., HACCP, OSHA, ASI, Health Department).
• Supervises pastry kitchen operations, ensuring adherence to Food & Beverage policies, standards, and procedures.
• Supervises and coordinates pastry cooks and assistants, ensuring smooth shift performance.
• Leads by example with professionalism, teamwork, and a commitment to quality.
• Personally prepares key pastry items and handles custom guest requests.
• Manages pastry team scheduling and can step in to cover absent colleagues when needed.
• Promotes mutual respect, collaboration, and a supportive team culture.
• Ensures productivity, efficiency, and cross-training of pastry staff.
• Clearly communicates expectations and provides operational support.
• Maintains open, cooperative relationships across departments.
• Assumes Sous Chef responsibilities in their absence as it relates to pastry.
• Assists with team briefings and daily kitchen meetings when required.
• Supports team in achieving performance and budget goals related to pastry.
• Develops and prioritizes daily pastry kitchen tasks and operations.
• Understands cost control and manages to exceed pastry budget targets.
• Investigates and reports any kitchen incidents and ensures follow-up.
• Enforces company safety standards across the pastry team.
• Ensures all pastry offerings meet or exceed guest expectations.
• Manages day-to-day pastry production to uphold quality and consistency.
• Engages with guests for feedback on desserts and baked goods.
• Handles pastry-related complaints promptly and professionally.
• Sets a positive example in guest interaction and encourages this behavior in the team.
• Coaches pastry team members to improve service and guest satisfaction.
• Empowers pastry employees to provide exceptional service.
• Discusses guest feedback and satisfaction in team meetings to drive improvement.
• Identifies training and development needs within the pastry team and provides mentoring.
• Participates in training sessions to develop pastry skills and product knowledge.
• Oversees discipline within the pastry team when necessary.
• Provides performance feedback for appraisals based on observed work.
• Uses training tools to enhance skills and knowledge within the pastry section.
• Supports recruitment and onboarding of qualified pastry team members.

Qualifications:

• Proven experience in supervising culinary operations within a high-volume, multi-outlet kitchen environment, with strong knowledge of food safety standards (e.g., HACCP, OSHA).
• Demonstrated ability to lead and develop kitchen teams, ensuring consistent food quality, guest satisfaction, and operational efficiency.

What you can expect from us

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business. 

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. 

IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. 

So, join us and you’ll become part of our ever-growing global family.