Pastry Chef de Partie  

The Chef de Partie – Pastry is responsible for assisting in the daily operations of the pastry kitchen, supervising assigned team members, and ensuring the highest standards of food quality, presentation, and hygiene. This role requires creativity, attention to detail, and the ability to work under pressure while maintaining a positive and collaborative work environment.

Job Description

• Assist and support in the daily preparation, production, and service of pastries, desserts, and baked goods in line with menu requirements and standards.
• Supervise and guide commis chefs and other kitchen personnel in the assigned section, ensuring consistency, efficiency, and adherence to recipes.
• Maintain a close and positive relationship with team members, fostering teamwork, open communication, and a supportive kitchen culture.
• Ensure that all food items are prepared to the highest quality and presentation standards, meeting the expectations of guests and management.
• Monitor portion control, waste management, and cost efficiency in the pastry section.
• Maintain cleanliness, organization, and strict hygiene practices in compliance with food safety and sanitation standards (HACCP or equivalent).
• Assist in the development of new pastry recipes, menus, and seasonal offerings in collaboration with the Pastry Chef.
• Ensure proper storage, labeling, and rotation of ingredients to maintain freshness and minimize wastage.
• Train and mentor junior staff, encouraging professional growth and skill development.
• Report any operational or maintenance issues to the Pastry Sous Chef or Pastry Chef promptly.

• Graduate of Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or its equivalent.
• At least 2 year(s) of working experience in the Hotel Industry/First Class Restaurants is required for this position.
• Excellent leadership, planning and organizing skills
• Can start immediately