Chef de Partie Pastry

Roles and responsibilities

• Pastry Production and Preparation

  • Create Pastry Items: Prepare a wide range of baked goods, including cakes, tarts, pastries, cookies, bread, and plated desserts, following recipes and design specifications.
  • Dessert Creation: Design and prepare seasonal or daily desserts for the restaurant or events, ensuring creativity and presentation align with the establishment’s standards.
  • Maintain Consistency: Ensure all pastry items are consistently prepared, following recipe guidelines and maintaining high standards of taste, texture, and appearance.
  • Work on Special Requests: Accommodate special dietary needs or customer requests for customized cakes, desserts, or other baked goods.

• Supervise and Manage Pastry Staff

  • Lead Pastry Team: Oversee and manage the pastry section of the kitchen, including pastry assistants, junior chefs, and kitchen staff. Ensure effective delegation of tasks and proper workflow.
  • Training and Development: Provide guidance, mentoring, and training to junior pastry staff, teaching new techniques, recipes, and ensuring adherence to health and safety standards.
  • Workplace Supervision: Ensure that the pastry section is operating efficiently, staff are working well together, and tasks are being completed in a timely manner.

• Quality Control

  • Ensure Quality Standards: Oversee the preparation and presentation of all pastries, ensuring they meet the restaurant’s quality and aesthetic standards.
  • Maintain Taste and Presentation: Ensure pastries are freshly made, flavorful, and beautifully presented, meeting customer expectations.
  • Monitor Stock and Inventory: Keep track of ingredients used in the pastry section, ensuring that stocks are replenished regularly and stored correctly to maintain freshness.

• Pastry Section Maintenance

  • Cleanliness and Organization: Maintain a clean, organized, and safe work environment in the pastry section, ensuring that all kitchen hygiene and food safety standards are met.
  • Equipment Maintenance: Ensure that pastry kitchen equipment is maintained, cleaned, and used properly to avoid accidents and ensure the quality of production.

• Menu Development and Innovation

  • Contribute to Menu Planning: Collaborate with the Executive Chef and other kitchen team members to contribute new ideas for the dessert menu, seasonal items, or new pastry innovations.

Desired candidate profile

Proven experience in a Pastry Chef de Partie role with excellent use of various baking methods, ingredients, equipment and processes
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards
Preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred
Pastry Expertise: Strong knowledge of pastry techniques, including the ability to create various types of dough, cakes, cookies, tarts, and plated desserts.
Creativity: Ability to design and create unique, visually appealing, and delicious desserts. Understanding of food trends and an ability to apply creativity in dessert presentation.
Attention to Detail: Precision in recipe execution, presentation, and flavor balance is critical in pastry preparation.
Leadership and Teamwork: Ability to lead and motivate a team, while working collaboratively with other kitchen members and ensuring tasks are completed efficiently.
Time Management: Strong organizational skills to manage multiple tasks and meet deadlines in a high-pressure kitchen environment.
Multitasking: Ability to juggle multiple pastry preparations at once, ensuring each item is produced to the highest standard.