Job Description

SUMMARY

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The Chef de Partie - Pastry will be supporting the Sous Chef / Executive Chef by ensuring efficient and effective food preparation, cooking, plating, and upkeep of a designated station within the kitchen. He/she will ensure that dishes meet the established quality and presentation standards.

KEY RESPONSIBILITIES

Prepare, bake, and present a wide variety of pastries, desserts, cakes, and breads. Create and develop innovative dessert menus in line with seasonal ingredients and guest preferences. Monitor the quality and consistency of all pastry items, ensuring they meet established standards. Supervise, train, and motivate junior pastry staff, ensuring they follow recipes and presentation guidelines. Ensure proper storage of ingredients and maintain inventory control, minimizing waste and spoilage. Collaborate with the Executive Chef on menu development and food cost control. Inspect the freshness and quality of ingredients and ensure correct portion sizes. Handle guest requests and complaints professionally, adjusting when necessary. Ensure all kitchen equipment is properly maintained and report any issues to management. Work closely with other kitchen staff to ensure timely and efficient service and smooth operations. Monitor stock levels in the assigned section, ensuring that ingredients are available and fresh. Participate in inventory counts and ordering as needed. Minimize waste and ensure proper storage of food products. Ensure food safety compliance and sanitation protocols. Maintain high culinary standards for taste, presentation, and consistency. Ensure that all dishes leaving the kitchen meet established standards. Monitor ingredient levels and communicate with superiors when supplies are running low. Stay informed about the menu, including ingredients, preparation methods, and any special dietary requirements or allergens. Maintain a clean and organized work area, following sanitation and hygiene guidelines. Keep kitchen equipment and tools in good condition. Be prepared to assist in various kitchen stations as needed and adapt to changing menus or guest requests. Quickly address and resolve any issues or challenges that may arise during shift. Any other reasonable duties assigned by management.

It is not the intent of this to cover all aspects of the position but to highlight the most important areas of responsibility.

Experience Needed

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KEY COMPETENCIES

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Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:

Leadership Excellent communication Culinary passion Efficiency Attention to detail Ability to work under pressure Cost control Teamwork Flexibility Reliability "Can do" attitude

BACKGROUND

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Culinary degree or equivalent pastry training. Proven experience as a Pastry Chef or Pastry Sous Chef in a professional kitchen. Strong knowledge of pastry techniques, including baking, decorating, and chocolate work. Food safety and hygiene certification. Familiarity with kitchen equipment and tools. Language requirement: English

Required Skills

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Soft skills

Time Management, Team Player, Passionate

Values

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Integrity, Accountability, Fun, Diversity & Inclusion

Benefits

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Staff accommodation, Staff transportation, Learning & development programmes, Hotel restaurant staff rate, Length of service benefits