Pastry Chef de Partie – 1887 by André

About the role

The Pastry Chef de Partie will supervise the pastry kitchen at 1887 by André, ensuring the highest standards of food quality, guest satisfaction and operational efficiency. This role combines hands‑on pastry production with team leadership in a historic, luxury hotel environment.

Key responsibilities

• Monitor food quality, consistency, freshness and presentation, conducting daily spot checks and ensuring proper rotation, labeling and waste minimisation.
• Control costs through portioning, menu recipe costing, yield testing and adherence to standard operating procedures.
• Enforce hygiene and sanitation standards in line with HACCP, hotel policies and national regulations, overseeing storage, equipment cleanliness and personal hygiene.
• Lead training, onboarding and continuous development of culinary team members, ensuring compliance with safety, health and service standards.
• Collaborate with receiving, storeroom and other departments to maintain product specifications and guest loyalty.

Required profile

• Minimum professional culinary certificate and at least 3 years experience in a hotel or celebrity‑chef restaurant.
• Proficient in written and spoken English with strong interpersonal communication.
• Service‑oriented, detail‑focused, flexible and able to work independently in a dynamic environment.

Required skills

• HACCP food safety knowledge.
• Menu costing and yield testing.
• Food quality monitoring and waste control techniques.

What we offer

• 5‑day work week with duty meals provided.
• Colleagues’ discount and preferential room rates at Accor hotels worldwide.
• Flexible benefits covering dental, optical, vacation expenses and children’s education.
• Medical, wellness and comprehensive insurance coverage.
• Local and overseas career development, holistic learning and development opportunities.