Senior Chef de Partie (Pastry)

Responsibilities

• Oversee the daily pastry production within the assigned section
• Prepare and present a variety of pastries, desserts, cakes, and baked products according to established recipes and standards
• Ensure consistency in taste, quality, texture, and presentation
• Supervise and guide Commis Chefs and junior team members within the section
• Ensure proper mise en place and smooth workflow during daily operations
• Assist with the development and preparation of new pastry items and seasonal offerings
• Monitor stock levels and ensure proper storage and handling of ingredients
• Minimize food wastage and support effective cost control
• Maintain high standards of hygiene, sanitation, and food safety in accordance with HACCP requirements
• Ensure all equipment and work areas are clean, organized, and properly maintained
• Support the Pastry Sous Chef and Chef de Cuisine in achieving departmental objectives and maintaining luxury hotel standards

Requirements

• Minimum 3 years of experience in a similar pastry role
• Experience in a 5-star luxury hotel or high-end pastry operation preferred
• Strong knowledge of pastry production, baking techniques, and dessert preparation
• Excellent attention to detail and presentation
• Ability to supervise and guide junior culinary team members
• Good organizational and time-management skills
• Ability to work effectively in a fast-paced, high-volume environment
• Knowledge of HACCP and food safety standards

Preferred Qualifications

• Culinary/Pastry qualification from a recognized institution