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Chef De Partie - Bakery and Pastry
Job Description & How to Apply Below
- Prepare bake decorate and present breads pastries desserts cakes and other bakery and pastry items in accordance with recipes and quality standards
- Manage the assigned bakery and pastry section during service
- organising preparation and ensuring orders are completed accurately and on time
- Plan and complete daily mise en place
- adjusting production to meet expected guest numbers menus events and service requirements
- Follow recipes portion guidelines and presentation specifications to maintain consistency and minimise waste
- Monitor the quality freshness and availability of ingredients and finished products rotating stock and reporting shortages or quality concerns
- Assist with menu development and the creation of seasonal bakery and pastry items including suitable options for dietary requirements
- Maintain accurate food preparation temperature cleaning and stock records in line with hotel procedures
- Follow food safety hygiene allergen management and health and safety procedures including the safe storage and handling of ingredients
- Keep workstations ovens mixers utensils refrigeration units and storage areas clean organised and in good working order
- Use bakery and kitchen equipment safely follow operating instructions and report faults or maintenance requirements promptly
- Support the training and development of junior kitchen colleagues sharing knowledge of bakery and pastry techniques and standards
- Work closely with other kitchen sections and service teams to coordinate production communicate requirements and support smooth service
- Respond professionally to feedback and special requests communicating any dietary or allergen-related concerns to the appropriate team members
- Follow procedures for waste management stock control security fire safety and emergency situations
- Perform other relevant kitchen and bakery duties as assigned by the supervisor or manager
- Requirements Previous experience in a bakery, pastry kitchen, or similar professional kitchen role is required; experience at Chef de Partie level is desirable.
- Sound knowledge of baking and pastry techniques, ingredients, food preparation, and professional kitchen standards.
- Ability to follow recipes and specifications accurately while maintaining high standards of quality, consistency, and presentation.
- Understanding of food safety, hygiene, allergen management, and safe food storage procedures.
- Strong organisational skills and the ability to prioritise preparation and service tasks in a busy kitchen.
- Good attention to detail, creativity, and pride in producing high-quality bakery and pastry items.
- Ability to work independently, take responsibility for an assigned section, and contribute positively to a team.
- Clear communication skills and a professional, cooperative approach when working with kitchen and service colleagues.
- Reliable, punctual, adaptable, and able to respond constructively to changing service needs.
- Physically able to stand for extended periods and safely handle kitchen equipment, ingredients, and supplies as required.
- Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.
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