Chef De Partie (Pastry)

The Chef de Partie (Pastry) is responsible for the preparation, production, and presentation of high-quality pastry and dessert items in accordance with hotel standards. This role supervises the pastry section during assigned shifts, ensures consistent quality and hygiene compliance, and supports the Pastry Sous Chef in delivering creative and cost-effective pastry offerings for all food and beverage outlets.

Responsibilities include:

• Pastry production and quality control
• Menu execution and development support
• Team supervision and training
• Food safety hygiene and compliance
• Inventory and cost control
• Equipment and work area maintenance
• Service support

The Chef De Partie is also expected to perform other tasks that may be needed from time to time in relation to achieving hotel goals.

Brief Job Qualification:

• At least two (2) years work experience in an international hotel
• Graduated from a reputable culinary institution, hotel or business management school
• Has strong baking and pastry skills; computer-literate, and proficient in using Microsoft Office
• Good at handling people, dynamic, engaging, team player, proactive, creative and innovative, and quality-conscious