Chef de Partie – Pastry

Job Summary

Key Responsibilities

• Prepare, bake, and present a variety of pastry items including breads, cakes,
  

• Ensure all products meet quality and presentation standards as set by the Executive
  

• Maintain consistency in taste, texture, and appearance of pastry products.
• Assist in the development of new recipes and pastry menus.
• Monitor stock levels and assist in inventory control for the pastry section.
• Train, supervise, and support Commis Pastry Chefs and apprentices.
• Ensure proper storage and labelling of all food items.
• Maintain a clean, safe, and hygienic working environment in compliance with food
  

• Collaborate with other kitchen sections during service to ensure smooth operations.
• Report maintenance issues, food shortages, or supply needs promptly.
  

Skills And Qualifications

• Culinary or pastry diploma/certificate from a recognized institute.
• 24 years of pastry experience in a professional kitchen or bakery.
• In-depth knowledge of classic and modern pastry techniques.
• Creativity and flair in presentation and flavour combination.
• Good time management and organizational skills.
• Ability to work under pressure and meet deadlines.
• Knowledge of food hygiene and safety regulations.
  

Preferred Attributes

• Artistic approach to pastry decoration and plating.
• Passion for baking and continuous learning.
• Experience in high-end hotel, fine dining, or bakery operations or Pastry Shops.
• Familiarity with dietary adaptations (e.g., gluten-free, vegan desserts) is a plus.