Chef de Partie - Pastry

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. Job Description Job Purpose To assist the Pastry Chef in the daily preparation, production, presentation, and service of high-quality pastries, desserts, breads, and bakery products while maintaining the hotel’s standards of quality, hygiene, and presentation. Key Responsibilities • Prepare and produce pastries, desserts, cakes, breads, chocolates, and other bakery products according to standard recipes. • Ensure all products meet the hotel’s quality, taste, consistency, and presentation standards. • Manage the assigned pastry section and ensure smooth daily operations. • Prepare mise en place and organize ingredients, equipment, and workstations efficiently. • Follow standard recipes, portion controls, and production schedules. • Maintain high standards of food safety, hygiene, cleanliness, and HACCP procedures. • Monitor stock levels and communicate shortages or wastage to the Pastry Chef. • Ensure proper storage, labeling, dating, and rotation of ingredients and finished products. • Assist with buffet displays, banquets, restaurants, room service, and special events as required. • Support the Pastry Chef in training and supervising Commis Chefs and kitchen trainees. • Minimize food wastage and maintain effective cost control. • Ensure all equipment is operated safely and report any maintenance issues promptly. • Maintain a professional, disciplined, and positive working environment within the pastry team. Qualifications Qualifications & Experience • Diploma or certification in Culinary Arts, Pastry, or Bakery. • Minimum 2–3 years of relevant pastry experience in a 5-star hotel or luxury hospitality environment. • Strong knowledge of pastry techniques, baking methods, chocolate, desserts, and cake decoration. • Good knowledge of HACCP and food safety standards. • Ability to work under pressure in a fast-paced hotel kitchen. • Strong attention to detail, creativity, and commitment to quality. • Good communication and teamwork skills. Additional Information 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 Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Show more Show less

Diploma or certification in Culinary Arts, Pastry, or Bakery. Minimum 2–3 years of relevant pastry experience in a 5-star hotel or luxury hospitality environment.

Prepare and produce pastries, desserts, cakes, breads, chocolates, and other bakery products according to standard recipes. Ensure all products meet quality, taste, consistency, and presentation standards. Manage the assigned pastry section and ensure smooth daily operations. Prepare mise en place and organize ingredients, equipment, and workstations efficiently. Follow standard recipes, portion controls, and production schedules. Maintain high standards of food safety, hygiene, cleanliness, and HACCP procedures. Monitor stock levels and communicate shortages or wastage to the Pastry Chef. Ensure proper storage, labeling, dating, and rotation of ingredients and finished products. Assist with buffet displays, banquets, restaurants, room service, and special events as required. Support the Pastry Chef in training and supervising Commis Chefs and kitchen trainees. Minimize food wastage and maintain effective cost control. Ensure all equipment is operated safely and report any maintenance issues promptly. Maintain a professional, disciplined, and positive working environment within the pastry team.