Chef de Partie – Pastry

About the role

The Chef de Partie – Pastry prepares and cooks pastry items according to standard procedures and recipes, while supporting the Sous Chef in training team members and product development. This role ensures smooth kitchen operations and high standards of food quality and presentation.

Key responsibilities

• Prepare food efficiently, economically, and hygienically per standard recipes.
• Assist the Sous Chef in day‑to‑day kitchen operations and maintain high standards of food preparation and presentation.
• Follow recipes, plating guides, and maintain cleanliness and hygiene standards.
• Ensure compliance with HACCP regulations and use kitchen equipment correctly.
• Participate in off‑site events and assist with inventory taking.
• Work closely with the Stewarding department to ensure cleanliness and minimize losses.
• Respond to guest requests promptly and maintain a professional attitude.
• Coordinate and participate in kitchen production, ensuring quality and portion control.

Required profile

• High school graduate or equivalent in Culinary.
• At least 2 years’ experience in a 5‑star hotel or high‑standard restaurant.
• Minimum 1 year as Demi Chef or equivalent in an international brand hotel.
• Valid Food Hygiene certificate and familiarity with HACCP standards.

Required skills

• Food preparation and cooking according to standard recipes.
• Operation of kitchen equipment and adherence to hygiene standards.
• HACCP compliance.