Chef de Partie - Pastry

The Chef de Partie – Pastry is responsible for preparing, producing, and presenting high-

quality desserts and baked items in accordance with restaurant standards. The role includes

managing the pastry section, maintaining hygiene, controlling costs, and ensuring

consistency in taste and presentation.

Key Responsibilities :

• Prepare and produce all pastry and dessert items such as cakes, pastries, tarts, mousses, chocolates, breads, and plated desserts
• Ensure consistent quality, taste, and presentation of all pastry dishes
• Follow standard recipes and portion control guidelines
• Assist in menu planning and development of new desserts
• Maintain cleanliness and hygiene of the pastry section as per food safety standards
• Monitor stock levels, place requisitions, and minimize wastage
• Ensure proper storage of raw materials and finished products
• Train and supervise Commis chefs and kitchen helpers in the pastry section
• Coordinate with other kitchen sections for smooth service operations
• Follow safety procedures and kitchen SOPs at all times

Skills & Competencies :

• Strong knowledge of pastry techniques and dessert preparation
• Creativity in dessert presentation and plating
• Time management and ability to work under pressure
• Good understanding of food safety and hygiene (HACCP preferred)
• Teamwork and leadership skills
• Attention to detail and consistency

Qualifications :

• Diploma or Certificate in Bakery & Pastry / Hotel Management preferred
• Relevant professional kitchen training

Experience :

• Minimum 2–4 years experience in pastry section
• Prior experience as Commis Pastry or Demi Chef de Partie is an advantage

Working Conditions :

• Long and flexible working hours, including weekends and holidays
• Fast-paced restaurant kitchen environment