Chef De Partie - Pastry

Position Summary To oversee the daily preparation and production of pastry, bakery, and dessert items, ensuring consistent quality, presentation, food safety, and adherence to hotel standards and recipes. Key Responsibilities • Assist the Pastry Chef/Sous Chef in managing the daily pastry and bakery operations. • Prepare and produce a variety of pastries, desserts, cakes, breads, and other pastry products according to established recipes and standards. • Ensure all products meet the required standards for taste, texture, quality, portion, and presentation. • Organize and supervise the work of Commis and other junior pastry team members. • Allocate daily tasks and provide guidance and training to junior colleagues. • Ensure all preparation and production are completed within the required timelines. • Monitor the quality and freshness of ingredients and report any discrepancies to the Pastry Chef. • Follow proper storage, labeling, temperature control, and FIFO procedures. • Maintain high standards of food hygiene, sanitation, and HACCP compliance. • Ensure pastry equipment, utensils, workstations, and storage areas are clean and properly maintained. • Control food portions and minimize waste while maintaining product quality. • Assist with stock control, inventory checks, requisitions, and proper handling of pastry supplies. • Support menu development, seasonal promotions, special events, and buffet presentations when required. • Ensure proper mise en place is completed before service. • Coordinate effectively with other kitchen sections and Food & Beverage outlets. • Follow all hotel policies, health and safety procedures, and applicable brand standards. • Report equipment malfunctions, food safety concerns, or operational issues to the appropriate supervisor. • Perform any other reasonable duties assigned by the Pastry Chef, Sous Chef, or Executive Chef. Qualifications & Experience • Culinary or Pastry Arts qualification preferred. • Minimum 2–3 years of experience in pastry operations, preferably within a luxury hotel or high-volume restaurant environment. • Previous experience as a Commis I / Demi Chef de Partie or similar pastry position is preferred. • Good knowledge of pastry, bakery, desserts, chocolate, creams, fillings, and basic decoration techniques. • Knowledge of food safety, hygiene, and HACCP standards. Skills & Competencies • Strong pastry and baking skills. • Good understanding of recipes, measurements, and portion control. • Excellent attention to detail and presentation. • Ability to lead and guide junior team members. • Strong teamwork and communication skills. • Ability to work under pressure in a fast-paced environment. • Good organization and time-management skills. • Creativity and willingness to develop new pastry techniques and products. • Flexible to work shifts, weekends, and public holidays. Key Performance Areas • Quality, consistency, and presentation of pastry products. • Timely completion of daily production and mise en place. • Compliance with food safety and hygiene standards. • Effective supervision and development of junior pastry colleagues. • Proper stock control and minimization of food waste. • Cleanliness and organization of the pastry section. • Adherence to hotel, culinary, and brand standards. Show more Show less