Demi Chef de Partie - Pastry

Job Qualifications

• Previous experience in a luxury hospitality pastry kitchen environment
• Good knowledge of pastry preparation, presentation, and dessert production
• Basic understanding of culinary hygiene, food safety, and H&S standards (HACCP)
• Ability to work in a fast-paced environment while maintaining attention to detail
• Good teamwork and communication skills

• Operational
  • Support daily pastry production, ensuring consistent quality and proper mise-en-place
  • Prepare and present pastries, desserts, baked goods, and related items according to standards
  • Follow standard recipes, hotel policies, and hygiene requirements
  • Ensure correct storage, labeling, and rotation of ingredients and pastry items
  • Maintain cleanliness and organization of workstations, tools, and equipment
  • Assist in training and guiding junior colleagues and Commis Chefs
  • Support banquet operations, buffet setups, afternoon tea, and special functions when required
  • Coordinate with other kitchen sections to ensure smooth daily operations
• Customer Service
  • Maintain professional and courteous interactions with guests and colleagues
  • Handle requests and concerns promptly with proper follow-up
  • Ensure presentation standards reflect the luxury image of the hotel
• Financial
  • Support productivity and cost control by minimizing waste and using resources efficiently
  • Ensure proper portioning and responsible use of ingredients
  • Operate equipment responsibly to maintain energy and cost efficiency
• People & Culture
  • Contribute to a positive and collaborative working environment
  • Uphold grooming and conduct standards, and ensure hotel policies are followed
  • Support teamwork and knowledge sharing within the pastry team