Chef De Partie (Pastry)

Key Responsibilities: • Manage the daily operations and production of the assigned pastry section. • Prepare and present a variety of pastries, desserts, cakes, baked products, and other pastry creations in accordance with established recipes and standards. • Ensure consistency in taste, texture, quality, portioning, and presentation. • Organize and maintain proper mise en place to ensure smooth and timely service. • Supervise, guide, and support Commis Chefs and junior team members within the section. • Monitor the quality and freshness of ingredients and ensure proper storage and handling. • Assist with banquet, event, buffet, and special occasion pastry requirements. • Minimize food wastage and support effective cost-control practices. • Maintain high standards of hygiene, cleanliness, sanitation, and food safety in accordance with HACCP requirements. Candidate Requirements: • Minimum 2–3 years of experience in a similar pastry position, preferably within a 5-star luxury hotel or high-end pastry operation. • Strong knowledge of pastry production, baking techniques, desserts, and cake preparation. • Ability to supervise and guide junior culinary team members. • Excellent attention to detail and presentation. • Good organizational and time-management skills. • Ability to work effectively in a fast-paced, high-volume environment. • Knowledge of HACCP and food safety standards. • Culinary or Pastry qualification from a recognized institution is preferred. • Passion for pastry, creativity, and commitment to maintaining high-quality standards. Show more Show less