Chef De Partie

About This Role

Position Overview

RIKAS Hospitality Group is seeking a skilled and passionate Chef de Partie (Pastry) to join our new festive dining concept. The CDP – Pastry will be responsible for overseeing a specific section of the pastry kitchen, ensuring the highest standards of preparation, presentation, and consistency of all desserts and baked items.

This role requires strong technical pastry skills, attention to detail, and the ability to perform in a fast-paced, high-volume, and creative kitchen environment.

Key Responsibilities

Pastry Production

• Prepare, produce, and present high-quality desserts, pastries, and baked goods according to recipes and standards.
• Ensure consistency in taste, portioning, and presentation across all pastry items.
• Execute daily production for à la carte service, banquets, and specials as required.
• Assist in developing and refining dessert menus and seasonal offerings.

Section Management

• Take full responsibility for the assigned pastry section during preparation and service.
• Ensure mise en place is completed efficiently before service.
• Monitor stock levels and report shortages or requirements to senior chefs.
• Ensure smooth coordination with other kitchen sections during service.

Quality & Standards

• Maintain high standards of hygiene, cleanliness, and food safety at all times.
• Ensure proper storage, labelling, and rotation of all pastry ingredients (FIFO system).
• Conduct quality checks on all products before they are served.
• Maintain consistency in plating and presentation aligned with brand standards.

Teamwork & Support

• Support Sous Chef and Head Pastry Chef in daily operations.
• Guide and train commis chefs within the pastry section.
• Assist in maintaining a positive, disciplined, and collaborative kitchen environment.
• Communicate effectively with the wider kitchen team for smooth service execution.

Operational Duties

• Assist with inventory control and stock management for the pastry section.
• Minimize waste and support cost control initiatives.
• Ensure all equipment is used correctly and maintained properly.
• Support in menu development and creative recipe testing when required.

Requirements

• Minimum 3–5 years of experience in pastry production within professional kitchens.
• Experience in upscale, lifestyle, or high-volume restaurant environments preferred.
• Strong knowledge of classical and modern pastry techniques.
• Excellent attention to detail, creativity, and presentation skills.
• Ability to work efficiently under pressure during busy service periods.
• Strong understanding of hygiene, sanitation, and HACCP standards.
• Team-oriented with good communication skills.
• Fluent in English; additional languages are a plus.

Preferred Profile

• Passionate and creative pastry professional with strong discipline.
• High standards of precision and consistency.
• Experience in festive, lifestyle, or luxury dining concepts is an advantage.
• Positive attitude with strong commitment to quality and teamwork.