Job description

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Position: Demi Chef de Partie – Pastry
Department: Food & Beverage / Kitchen
Section: Pastry
Reports To: Chef de Partie – Pastry / Sous Chef / Executive Pastry Chef
Location: Mövenpick Resort & Spa Tala Bay Aqaba

Job Purpose

To assist in the preparation, production, and presentation of high-quality pastry, bakery, and dessert items in accordance with the hotel’s standards, recipes, hygiene requirements, and food safety procedures, while ensuring an efficient and well-organized pastry operation.

Key Responsibilities

• Assist the Chef de Partie and Pastry Chef in the daily preparation and production of pastries, desserts, cakes, breads, and bakery items.
• Prepare mise en place and ensure all ingredients are properly measured, prepared, and available for production.
• Follow standardized recipes, portion sizes, presentation standards, and quality specifications.
• Assist with the preparation and decoration of cakes, pastries, desserts, chocolates, and other pastry products.
• Ensure all products are presented attractively and consistently according to Mövenpick standards.
• Maintain proper food storage, labeling, dating, and stock rotation according to FIFO principles.
• Check the quality and freshness of ingredients before use and report any concerns to the Chef de Partie or Pastry Chef.
• Maintain cleanliness and organization of workstations, equipment, refrigerators, and storage areas.
• Follow all food safety, HACCP, hygiene, and health & safety procedures at all times.
• Minimize food waste and use ingredients efficiently while maintaining product quality.
• Assist with daily inventory checks and report shortages or damaged products.
• Ensure pastry equipment and tools are used correctly and safely.
• Support the team during buffets, banquets, events, and high-volume service periods.
• Coordinate effectively with other kitchen sections to ensure smooth service and timely production.
• Follow all hotel policies, procedures, and departmental standards.
• Participate in training and continuously develop pastry and culinary skills.
• Perform any other reasonable duties assigned by the Executive Chef, Executive Pastry Chef, or Kitchen Management.

Hygiene & Food Safety

• Maintain the highest standards of personal hygiene and grooming.
• Comply with hotel food safety and HACCP procedures.
• Ensure proper temperature control and safe handling of food products.
• Prevent cross-contamination and maintain clean and sanitized working areas.
• Immediately report any food safety, equipment, or hygiene concerns to the supervisor.

Qualifications & Experience

• Culinary or pastry education/certification is preferred.
• Previous experience in a pastry or bakery kitchen is an advantage.
• Basic knowledge of pastry preparation, baking techniques, and dessert production.
• Knowledge of food safety and hygiene standards.
• Ability to work effectively under pressure in a fast-paced hotel environment.
• Good teamwork and communication skills.
• Willingness to learn and develop professionally.
• Flexibility to work shifts, weekends, and public holidays as required.

Core Competencies

• Teamwork
• Attention to Detail
• Quality Orientation
• Customer Focus
• Creativity
• Adaptability
• Time Management
• Food Safety Awareness
• Communication
• Continuous Learning

Key Performance Indicators (KPIs)

• Quality and consistency of pastry products
• Compliance with recipes and presentation standards
• Food hygiene and HACCP compliance
• Minimization of food waste
• Timely completion of production requirements
• Cleanliness and organization of the pastry section
• Teamwork and cooperation
• Guest and management feedback on product quality

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversitiy & Inclusion
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.