Pastry Chef De Partie

Job Purpose

The Pastry Chef de Partie is responsible for overseeing and managing the entire pastry and bakery production within the hotel. The role ensures consistent delivery of high-quality pastries, desserts, and baked products across all outlets, in line with hotel brand standards. The position supports menu development, cost control, team supervision, and operational excellence in the pastry section.

ROLES AND RESPONSIBILITIES

• Comply with the Company’s standard.
• Familiarize yourself with the company values and model desired behaviours.
• To be cost conscious and to maintain an acceptable cost of food
• Maintenance of highest sanitation and hygienic standards
• Supervise junior pastry staff and guide them in preparation and presentation techniques.
• Train and mentor new team members on hotel standards, recipes, and hygiene practices.
• Assist in daily kitchen operations, including market lists and inter-kitchen transfers.
• Ensure all kitchen equipment and machinery in the pastry section are well maintained.
• Be present during peak service hours (lunch and dinner) to ensure quality standards are met.
• Taste and verify buffet, banqueting, and display items according to Executive Chef specifications.
• Assist in training service staff on menu items and buffet offerings.
• Participate in scheduled training sessions and continuous skill development programs.

• Diploma/Certificate in Pastry or Culinary Arts.
• Minimum 2–4 years’ experience in a hotel pastry/bakery environment.
• Strong understanding of pastry production, costing, and kitchen operations.
• Experience in supervising or mentoring junior staff is an advantage.