Pastry Chef de Partie – Luxury Hotel

About the role

The Chef de Partie (Pastry) will prepare, produce and present high‑quality pastries, desserts, cakes, breads and bakery items for a luxury 5‑star hotel. The role supports the Pastry Chef in daily operations, ensures consistency, food‑safety compliance and contributes to exceptional guest satisfaction while training junior team members.

Key responsibilities

• Prepare a wide range of pastries, cakes, desserts, breads, chocolates and bakery products according to approved recipes and 5‑star standards.
• Monitor product quality, taste, texture and appearance, and maintain portion control.
• Organise mise en place, coordinate production schedules and ensure timely delivery to restaurants, room service, lounges and banquets.
• Guide and supervise commis chefs, apprentices and pastry assistants, providing on‑the‑job training.
• Maintain HACCP compliance, proper storage, labeling and sanitation of workstations and equipment.
• Assist with inventory control, stock counts and cost‑saving measures to minimise waste.
• Support the preparation of pastries and desserts for weddings, conferences, VIP functions and special events.

Required profile

• Diploma or Certificate in Culinary Arts, Pastry Arts or related field; professional pastry certifications are a plus.
• 3–5 years of pastry experience in a luxury hotel, fine‑dining establishment, bakery or high‑end resort.
• Previous experience as Demi Chef de Partie (Pastry) or equivalent, with banquet production exposure preferred.
• Strong attention to detail, ability to work under pressure and commitment to quality.

Required skills

• Advanced pastry, baking and cake‑decoration techniques.
• Chocolate work, bread and confectionery production.
• Knowledge of HACCP and food‑safety regulations.
• Inventory management and cost‑control practices.