Chef De Partie (Pastry)

Summary:
The Chef de Partie (Pastry) is responsible for preparing and presenting high-quality pastries, desserts, and baked goods in line with five-star standards. The role demands creativity, precision, and passion for pastry arts to deliver exceptional guest experiences.

Key Responsibilities:

• Produce and present desserts, pastries, and breads to luxury standards.

• Support the Pastry Chef in menu development and daily operations.

• Ensure mise en place, portion control, and food quality.

• Maintain strict hygiene, HACCP, and safety practices.

• Supervise and train junior pastry staff.

• Manage inventory and ensure minimal wastage.

Requirements:

• Diploma in Pastry or Culinary Arts.

• 3–5 years’ pastry experience, including at least 2 years in a 5-star or luxury hotel.

• Strong knowledge of classic and modern pastry techniques.

• Creative, organized, and detail oriented.

• Excellent teamwork and communication skills.