Chef de Partie – Pastry (Full‑time)

About the role

The Chef de Partie – Pastry will lead the daily production of desserts, cakes, pastries and related items for the hotel's outlets, banquets and special events. Reporting to the Pastry Chef, this role ensures consistent quality, presentation and adherence to food safety standards.

Key responsibilities

• Prepare a wide range of pastry products according to approved recipes, portion sizes and presentation standards.
• Maintain mise‑en‑place for the pastry section and ensure smooth daily operations.
• Monitor product quality, freshness, taste and texture before service.
• Support bakery production when needed and work flexibly across pastry and bakery sections.
• Control food costs by managing waste, spoilage and portion control.
• Supervise, train and coach junior pastry staff, ensuring compliance with hygiene and safety procedures.
• Maintain equipment, report faults and ensure a clean, safe work environment.

Required profile

• Minimum 2 years of experience as a Chef de Partie – Pastry or 3–4 years in a comparable role within a luxury hotel or high‑end restaurant.
• Professional qualification or diploma in Pastry, Bakery, Culinary Arts or related field is an advantage.
• Strong knowledge of food hygiene, HACCP principles and occupational health & safety standards.

Required skills

• Cakes and desserts preparation
• Chocolate work and pastry techniques
• Recipe management systems
• Basic computer skills (MS Office)
• Food safety and HACCP compliance