Chef De Partie - Pastry

Company Description

From the shores of Lapu-Lapu (Bluewater Maribago), off the coast of Oslob (Bluewater Sumilon), and on to the neighboring island of Bohol (Bluewater Panglao), our growing family is proud to serve with the warmth of a Filipino home. We live by our mantra, Amuma with excellence, and we show it through integrity, competence, determination, flexibility, and a growth mindset. Our work gives us pride, happiness, and boosts our sense of accomplishment, esteem, and self-satisfaction. The rewards we reap come in terms of nurturance, training, and development that help us secure our future. Join us as we grow and live our passion to be proud champions of Filipino hospitality.

Job Summary:

This position is based at Bluewater Maribago, Lapu-Lapu City, Cebu. The CDP Pastry is responsible for supervising the production of pastries, desserts, and bakery items while ensuring the highest standards of quality, presentation, and hygiene. The role also involves mentoring junior pastry staff and assisting in menu development as well as special events.

Key Responsibilities:

• Prepare, produce, and decorate a wide range of pastries, desserts, cakes, and breads according to hotel/resort standards.
• Ensure consistency in taste, texture, and presentation for all pastry items.
• Supervise and guide commis and junior pastry staff in daily operations.
• Maintain cleanliness and organization of the pastry kitchen and equipment.
• Monitor stock levels, ingredient quality, and inventory; report shortages to the Pastry Chef.
• Assist in menu planning, recipe development, and special event preparations.
• Follow all hygiene, safety, and portion control standards.
• Participate in training and development programs to enhance skills.

Qualifications & Requirements:

• Culinary degree or equivalent certification in pastry arts.
• Minimum35 years of experiencein hotel/resort pastry operations.
• Strong knowledge of classic and modern pastry techniques.
• Excellent organizational and leadership skills.
• Ability to work under pressure in a fast-paced environment.
• Flexible to work in shifts, including weekends and holidays.

Competencies:

• Creativity and precision in pastry presentation.
• Team management and mentoring skills.
• Strong attention to detail and commitment to quality and hygiene.
• Problem-solving skills in kitchen operations.