Job Description

Job Title: Demi Chef de Partie - Pastry
Department: Pastry / Kitchen
Reports To: Pastry Chef / Chef de Partie - Pastry
Job Purpose:
The Demi Chef de Partie - Pastry assists in the preparation, production, and presentation of high-quality pastries, desserts, and baked goods while adhering to hygiene, quality, and consistency standards. This role supports the smooth operation of the pastry section through creativity, precision, and teamwork.
Key Responsibilities: * Pastry Production:

• Prepare and bake a variety of pastries, desserts, breads, and confectionery items as per standardized recipes.
• Ensure all products meet quality, taste, and presentation standards.
• Assist in developing new pastry items and seasonal menus under supervision.
• Section Supervision:

• Oversee designated workstations (e.g., cakes, plated desserts, bread) in the absence of the Chef de Partie.
• Train and guide Commis Chefs and junior staff in techniques and safety standards.
• Quality & Hygiene:

• Maintain strict cleanliness, food safety (HACCP), and sanitation practices.
• Monitor ingredient freshness and storage (FIFO).
• Ensure compliance with health department regulations.
• Operational Support:

• Assist in inventory management, stock rotation, and ordering supplies.
• Participate in mise-en-place and ensure timely service during peak hours.
• Report equipment malfunctions and maintenance needs.
• Teamwork & Communication:

• Collaborate with other kitchen sections for seamless service.
• Communicate challenges (e.g., shortages, delays) to superiors promptly.

• Education: Culinary diploma or apprenticeship in Pastry Arts.
• Experience: 2+ years in pastry/kitchen roles (Commis or DCDP level).
• Skills:
• Proficiency in baking techniques, decoration, and pastry arts.
• Knowledge of ingredients, equipment, and food safety standards.
• Ability to work under pressure in a fast-paced environment.
• Attributes: Creativity, attention to detail, teamwork, and time management.