Demi Chef de Partie – Pastry & Bakery

Overview

Key Responsibilities

• Prepare and produce a variety of breads, pastries, cakes, desserts, cookies, and other baked products according to approved recipes and quality standards.
• Assist the Chef de Partie in the daily operation of the pastry and bakery section.
• Ensure all products are prepared and presented consistently in accordance with company standards.
• Maintain cleanliness, organization, and sanitation of the work area in compliance with HACCP and food safety regulations.
• Monitor ingredient stock levels and report shortages to the Chef de Partie.
• Receive, store, and rotate food items using the FIFO method to minimize waste.
• Operate and maintain bakery and pastry equipment safely and efficiently.
• Support menu development by preparing seasonal and specialty bakery and pastry items.
• Assist in training and guiding Commis Chefs and kitchen assistants when required.
• Minimize food waste through proper planning, storage, and portion control.
• Follow all company policies, health and safety procedures, and kitchen standard operating procedures.
• Perform any other duties assigned by the Executive Chef, Sous Chef, or Chef de Partie.

Qualifications & Experience

• Diploma or Certificate in Culinary Arts, Pastry, or Bakery.
• Minimum 2–3 years of experience in a pastry and bakery operation, preferably in a hotel, restaurant, or catering environment.
• Knowledge of pastry production, bread making, cake decoration, and dessert preparation.
• Good understanding of HACCP, food safety, and hygiene standards.
• Ability to work efficiently in a fast-paced environment and as part of a team.

• Pastry & Bakery Production

• Attention to Detail

• Food Safety & Hygiene

• Quality Control
• Time Management
• Teamwork
• Communication Skills

• Organization & Planning

• Adaptability
• Commitment to Excellence