Chef De Partie Bakery and Pastry

Prepare high-quality bakery and pastry products that meet the hotels standards for taste presentation consistency and food safety. The Chef de Partie will manage the day-to-day operation of the assigned section support the wider kitchen team and help deliver an excellent dining experience.

• Prepare bake decorate and present breads pastries desserts cakes and other bakery and pastry items in accordance with recipes and quality standards.

• Manage the assigned bakery and pastry section during service organising preparation and ensuring orders are completed accurately and on time.

• Plan and complete daily mise en place adjusting production to meet expected guest numbers menus events and service requirements.

• Follow recipes portion guidelines and presentation specifications to maintain consistency and minimise waste.

• Monitor the quality freshness and availability of ingredients and finished products rotating stock and reporting shortages or quality concerns.

• Assist with menu development and the creation of seasonal bakery and pastry items including suitable options for dietary requirements.

• Maintain accurate food preparation temperature cleaning and stock records in line with hotel procedures.

• Follow food safety hygiene allergen management and health and safety procedures including the safe storage and handling of ingredients.

• Keep workstations ovens mixers utensils refrigeration units and storage areas clean organised and in good working order.

• Use bakery and kitchen equipment safely follow operating instructions and report faults or maintenance requirements promptly.

• Support the training and development of junior kitchen colleagues sharing knowledge of bakery and pastry techniques and standards.

• Work closely with other kitchen sections and service teams to coordinate production communicate requirements and support smooth service.

• Respond professionally to feedback and special requests communicating any dietary or allergen-related concerns to the appropriate team members.

• Follow procedures for waste management stock control security fire safety and emergency situations.

• Perform other relevant kitchen and bakery duties as assigned by the supervisor or manager.

• Previous experience in a bakery pastry kitchen or similar professional kitchen role is required; experience at Chef de Partie level is desirable.

• Sound knowledge of baking and pastry techniques ingredients food preparation and professional kitchen standards.

• Ability to follow recipes and specifications accurately while maintaining high standards of quality consistency and presentation.

• Understanding of food safety hygiene allergen management and safe food storage procedures.

• Strong organisational skills and the ability to prioritise preparation and service tasks in a busy kitchen.

• Good attention to detail creativity and pride in producing high-quality bakery and pastry items.

• Ability to work independently take responsibility for an assigned section and contribute positively to a team.

• Clear communication skills and a professional cooperative approach when working with kitchen and service colleagues.

• Reliable punctual adaptable and able to respond constructively to changing service needs.

• Physically able to stand for extended periods and safely handle kitchen equipment ingredients and supplies as required.

• Flexible to work shifts including early mornings evenings weekends and public holidays in line with business requirements.