🧁 Chef de Partie – Pastry Wanted — Shape the Dessert Program at a Brand-New Red Sea Resort, Saudi Arabia

🍽 Opportunity SLS The Red Sea, newly open on Saudi Arabia's Red Sea coast with five F&B venues across 150 keys, is hiring a Chef de Partie – Pastry to run an assigned pastry section under the Pastry Chef and Pastry Sous Chef. The hook: at a resort still building its dining identity, this is a section-leadership seat where the daily mise en place, the finished plate, and the guest's final impression of dessert all sit with one person's craftsmanship — real ownership at a CDP level, not just execution of someone else's recipe file. 👨‍🍳 Role & Responsibilities Prepare and execute pastry, bakery, and dessert items to established recipes, specifications, and quality standards Take responsibility for daily operations of the assigned pastry section, ensuring efficient prep and smooth service Complete daily mise en place, keeping the section organised, clean, and fully stocked before and through service Monitor quality, freshness, consistency, and presentation across every product from the section Support the Pastry Chef and Pastry Sous Chef with daily production, special requests, events, and outlet needs Guide and train Commis and junior pastry team members on correct preparation methods Maintain hygiene, cleanliness, and HACCP-compliant food safety standards throughout Handle proper storage, labelling, and rotation of ingredients and finished products to minimise waste Flag ingredient usage, stock requirements, and quality concerns to the Pastry Sous Chef Use pastry equipment safely, reporting any faults or maintenance needs promptly 🌎 ChefJobs Abroad Analysis Working pastry at a resort this new means the recipe file and the presentation standards are still being set, which gives a Chef de Partie real input into how desserts are plated and remembered at SLS The Red Sea — a different proposition from stepping into an established brigade with a locked-in menu. Umluj's Red Sea coast setting adds a destination that's only just opening to international luxury travel, so the property itself is part of the draw alongside the kitchen. This is a solid next step for a pastry cook who's built two or three years of section experience and wants to move into that role somewhere genuinely new, with a Pastry Chef and Pastry Sous Chef structure above providing mentorship rather than leaving a CDP to sink or swim. ✅ Best Fit Pastry cooks with 2–3 years' experience ready to run a section rather than support one Chefs who want to help shape a dessert program at a newly opened property, not maintain an established one Those comfortable guiding Commis and junior team members while holding their own section's standards Detail-oriented pastry chefs who take real pride in consistency and presentation under busy service Chefs drawn to a five-star or upscale dining environment with room to grow toward Sous Chef Not a fit for pastry cooks who want to stay purely in a support role without section accountability