Pastry Chef De Partie – Hotel Kitchen

About the role

The Pastry Chef De Partie will lead the pastry section of the hotel kitchen, preparing a‑la‑carte, buffet and catering desserts that meet Royal Plaza’s high standards. Reporting to the Sous Chef, you will ensure consistent quality, timely service and strict adherence to food safety regulations.

Key responsibilities

• Prepare daily pastry items for a‑la‑carte, buffet and catering menus following approved recipes and SOPs.
• Plan menus based on ingredient availability, skill requirements and hotel style.
• Maintain mise‑en‑place and manage the pastry station independently.
• Replenish live cooking counters and respond promptly to guest requests.
• Monitor presentation, portion control and consistency across all outputs.
• Ensure cleanliness, hygiene and compliance with HACCP and other food safety standards.
• Control stock, label and rotate supplies to minimise waste.
• Assist in training junior cooks and coordinate with other kitchen sections.
• Participate in menu tastings, briefings and continuous improvement initiatives.

Required profile

• Diploma or certificate in Culinary Arts or equivalent.
• Minimum 2 years experience as a pastry Chef De Partie in a hotel or high‑volume kitchen.
• Strong knowledge of pastry techniques, menu planning and food safety regulations.

Required skills

• HACCP food safety standards.