Chef De Partie (Pastry)

The Chef de Partie (Pastry) will oversee the preparation and production of pastries, desserts, baked goods, and other pastry items, ensuring that all products are prepared according to established recipes, presentation guidelines, food safety requirements, and quality standards.

The role will organize daily mise en place, supervise assigned pastry kitchen personnel, monitor product quality and portion control, and maintain cleanliness and sanitation within the pastry section. The position will also support inventory and stock monitoring and coordinate with other kitchen sections to ensure the timely and consistent preparation of pastry items for restaurant, banquet, and room service operations.

Qualifications

• Degree, diploma, or certification in Culinary Arts, Baking and Pastry Arts, Hotel and Restaurant Management, or a related field is preferred
• At least 2 to 3 years of experience in a hotel, restaurant, bakery, or high-volume pastry kitchen environment
• Strong knowledge of pastry preparation, baking techniques, dessert production, portion control, and food safety standards
• Hands-on experience in preparing pastries, cakes, breads, desserts, and other baked products
• Ability to supervise junior kitchen personnel and manage the daily operations of the pastry section
• Creative, organized, detail-oriented, and able to maintain consistent product quality and presentation
• Able to work efficiently under pressure and meet production timelines
• Willing to work on shifting schedules, weekends, and holidays