Chef de Partie - Pastry

Company

Role overview

Pastry production and quality

• Prepare and present pastries, desserts, cakes, chocolates, breads, and bakery products according to hotel standards and recipes.
• Manage daily pastry-section operations and maintain consistency in taste, texture, presentation, and portion control.
• Assist with new dessert concepts, seasonal menus, and innovative pastry offerings.
• Monitor production to meet business demand while minimizing waste.
• Check ingredient and finished-product quality, freshness, and presentation; follow brand standards, recipes, and production methods.
• Report quality concerns or equipment malfunctions to the Executive Pastry Chef.

Safety and operations

• Follow HACCP, food-safety, sanitation, hygiene, and local health and safety procedures.
• Maintain a clean, organized, and safe working environment.
• Store, label, and rotate products according to FIFO principles.
• Assist with inventory, stock control, and requisitions; monitor ingredient use and support cost control and productivity.

Team and guest service

• Supervise and support Commis Chefs, Demi Chef de Parties, trainees, and apprentices in the pastry section.
• Train, coach, and guide junior team members; monitor performance and contribute to skill development.
• Foster teamwork and positive communication within the kitchen brigade.
• Participate in events, promotions, banquets, weddings, and VIP functions; accommodate dietary needs, allergies, and special requests.
• Contribute creative ideas to enhance culinary reputation and guest satisfaction.

Qualifications

• At least 2–4 years of pastry experience in an upscale hotel, luxury resort, fine-dining establishment, or renowned pastry operation.
• Previous Demi Chef de Partie - Pastry or equivalent experience is preferred.
• Large-scale banquet production experience is advantageous.