Chef de Partie
2 weeks ago
**Job Summary**
We are seeking a talented, creative, and detail-oriented Chef de Partie - Pastry to join our dynamic pastry brigade. In this key role, you will be producing high-quality pastries, desserts, and baked goods while maintaining the exceptional standards. You will contribute to innovative menu development, ensure flawless execution, and deliver memorable sweet experiences for our guests.
**Key Responsibilities**
- Prepare and execute a wide range of pastry and dessert items including plated desserts, petits fours, cakes, tarts, entremets, chocolates, viennoiserie, breads, and frozen desserts according to established recipes and presentation standards.
- Ensure consistent quality, accurate portioning, artistic plating, and impeccable finishing of all pastry products.
- Assist in developing seasonal menus, new dessert creations, banquet items, and special amenities in collaboration with the Executive Pastry Chef and culinary leadership.
- Maintain strict hygiene, sanitation, and food safety standards in the pastry section (HACCP compliance).
- Manage mise en place, station organization, and daily preparation for all outlets and services (à la carte, banquets, high tea, room service).
- Monitor ingredient quality, stock levels, par stocks, and minimize waste while controlling food cost.
- Support and train junior commis and demi chefs de partie in pastry techniques and standards.
- Participate in recipe costing, product testing, and innovation sessions.
- Ensure smooth service during peak periods and coordinate with other kitchen sections and front-of-house teams.
- Contribute to special projects including showpieces, sugar/chocolate work, and competition pieces when required.
**Experience Needed**:
- Formal culinary/pastry qualification (e.g., culinary school diploma or equivalent) preferred.
- Minimum 3-5 years of experience as Chef de Partie or Demi Chef de Partie in pastry, ideally in a 4- or 5-star hotel, luxury resort, or high-end restaurant.
- Strong technical skills in classic and modern pastry techniques (entremets, laminated doughs, chocolate work, sugar work, plated desserts).
- Proven ability to work in a high-volume, fast-paced luxury environment with multiple outlets.
- Excellent attention to detail, creativity, and artistic presentation sense.
- Knowledge of food cost control, inventory management, and HACCP/food safety regulations.
- Ability to work under pressure, rotating shifts, weekends, and public holidays.
**Required Skills**:
**Soft skills**:
Teamwork, Detail Oriented, Creativity
**Values**:
Integrity, Fun, Accountability, Care, Inclusive
**Benefits**:
Staff accommodation, Staff transportation, Learning & development programmes, Hotel restaurant staff rate
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