CHEF DE PARTIE - PASTRY

Position summary

Kitchen and food preparation

• Run a designated section efficiently and prepare, cook, and present dishes to quality and brand standards.
• Maintain mise en place; monitor preparation and portion control to reduce waste.
• Use appropriate garnishes and plating; prepare special meals or substitutions as needed.

Team and service coordination

• Supervise, guide, train, and provide feedback to Commis Chefs and other junior staff.
• Promote teamwork, discipline, and professionalism.
• Communicate specials and unavailable items to service staff and address guest feedback about food quality.

Food safety and operations

• Maintain food safety, hygiene, cleanliness, stock rotation, and proper ingredient storage in compliance with HACCP.
• Maintain food safety and product-tracking logs and report products that do not meet quality specifications.
• Monitor stock, assist with ordering, and label and rotate ingredients to reduce waste.
• Collaborate on menu planning, costing, and new dish development.
• Follow safety and security procedures, report maintenance needs, accidents, injuries, and unsafe conditions, and maintain a clean professional appearance.

Qualifications

• At least 3–4 years of professional kitchen experience, including at least 1 year as a Chef de Partie.
• Formal culinary education or equivalent professional training is preferred.
• Strong kitchen operations, food safety, and HACCP knowledge; proven section-management and junior-staff training ability.
• Strong communication, time management, organization, creativity, and attention to presentation and flavor balance.
• Able to work under pressure and work shifts, weekends, and holidays; positive, reliable, and passionate about culinary excellence.

Physical and schedule expectations

• The role requires standing, walking, bending, twisting, and lifting up to 25 lbs during shifts.
• Flexibility to work shifts, weekends, and holidays is required.