Chef de Partie - Pastry

Minor International · Dhofar Governorate

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Anantara Hotels & Resorts is a global luxury hotel and resort brand rooted in Thai culture, with an intrinsic sense of authentic hospitality. Inspired by the Sanskrit word meaning ‘without end’, our spirit embodies freedom, movement, and harmony. We believe every journey should leave a lasting impression — for our guests and for our people.

Founded in 2001 in Thailand, we have since expanded across the world, welcoming guests in some of the world’s most captivating locales — from pristine beaches and private islands to ancient sites and vibrant metropolises. If you are driven by a passion for generosity, warmth and heartfelt hospitality, Anantara offers a career without limits.

The Chef de Partie – Pastry is responsible for the efficient and consistent operation of the pastry section, supporting the Pastry Chef in delivering high-quality pastries, desserts, breads and bakery products in line with the standards of Al Baleed Resort Salalah by Anantara.

Key Responsibilities:

• Lead the daily preparation and production of pastries, desserts, cakes, breads and other bakery products according to approved recipes and presentation standards.
• Ensure all pastry products consistently meet the resort’s standards for quality, taste, freshness, texture and presentation.
• Organize daily mise en place and production according to business levels, events, outlets and guest requirements.
• Work closely with the Pastry Chef to plan and execute daily production and ensure all items are prepared and available on time.
• Take responsibility for the smooth operation of the assigned pastry section during the shift.
• Maintain strict compliance with food safety, hygiene, HACCP and health and safety standards at all times.
• Monitor the quality and freshness of ingredients and ensure correct storage, labeling and stock rotation.
• Control food costs by minimizing waste, maintaining proper portion control and using ingredients efficiently.
• Support the Pastry Chef in developing new products, seasonal offerings and creative dessert presentations where required.
• Guide, coach and support Commis Chefs and junior team members in pastry preparation, techniques and workplace standards.
• Maintain a clean, organized and professional pastry section throughout the operation.
• Coordinate effectively with other Culinary sections to ensure smooth service and timely delivery of products.
• Support the preparation of pastries and desserts for restaurants, banquets, special events and VIP requirements.
• Ensure all equipment is operated correctly and report any maintenance or safety concerns immediately.
• Assist with stock counts, requisitions and daily inventory control as required.
• Maintain a professional approach and demonstrate teamwork, flexibility and a strong commitment to guest satisfaction.
• Perform any other reasonable duties assigned by the Pastry Chef or Culinary Management.

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