Job description

Chef de Partie – Pastry

Role Purpose

As a Chef de Partie – Pastry, you will be responsible for the preparation, production, and presentation of high-quality pastry, bakery, and dessert items in accordance with hotel standards. Reporting to the Pastry Chef, you will support the efficient daily operation of the Pastry Kitchen while maintaining quality, consistency, hygiene, and food safety standards.

Key Accountabilities

1. Prepare and produce pastries, desserts, bakery items, and other products according to approved recipes and presentation standards.
2. Ensure consistent quality, taste, portioning, and presentation of all pastry products.
3. Organize and manage the assigned pastry section to ensure smooth and efficient daily production.
4. Follow the production plans, recipes, and instructions provided by the Pastry Chef.
5. Ensure proper food preparation, storage, labeling, rotation, and handling in accordance with food safety and HACCP standards.
6. Maintain high standards of cleanliness, sanitation, and organization within the assigned work areas.
7. Monitor ingredients and minimize wastage through proper handling, portion control, and storage.
8. Ensure pastry equipment and utensils are properly used, cleaned, and maintained, and report any defects promptly.
9. Guide and support junior colleagues within the assigned section and ensure work is completed according to required standards.
10. Coordinate with other kitchen sections to ensure timely preparation and smooth service.
11. Follow all hotel policies and procedures relating to food safety, health and safety, security, and workplace standards.
12. Support pastry production requirements for restaurants, banquets, functions, and special events as directed by the Pastry Chef.

Key Skills & Experiences

• Diploma or relevant qualification in Culinary Arts, Pastry & Bakery, or equivalent relevant experience.
• 2–4 years of relevant pastry and bakery experience, preferably within the hospitality industry.
• Good knowledge of food safety, hygiene, and HACCP standards.

Technical Skills, Knowledge and Other Skills

• Strong practical knowledge of pastry, bakery, desserts, and food presentation.
• Good understanding of recipes, portion control, stock handling, and waste reduction.
• Strong organizational and time-management skills.
• Ability to maintain quality and consistency during high-volume operations.
• Strong attention to detail and commitment to quality.
• Ability to guide and support junior kitchen colleagues.