Chef De Partie (Pastry)

Manage the daily operations and production of the assigned pastry section.

Prepare and present a variety of pastries desserts cakes baked products and other pastry creations in accordance with established recipes and standards.

Ensure consistency in taste texture quality portioning and presentation.

Organize and maintain proper mise en place to ensure smooth and timely service.

Supervise guide and support Commis Chefs and junior team members within the section.

Monitor the quality and freshness of ingredients and ensure proper storage and handling.

Assist with banquet event buffet and special occasion pastry requirements.

Minimize food wastage and support effective cost-control practices.

Maintain high standards of hygiene cleanliness sanitation and food safety in accordance with HACCP requirements.

Minimum 23 years of experience in a similar pastry position preferably within a 5-star luxury hotel or high-end pastry operation.

Strong knowledge of pastry production baking techniques desserts and cake preparation.

Ability to supervise and guide junior culinary team members.

Excellent attention to detail and presentation.

Good organizational and time-management skills.

Ability to work effectively in a fast-paced high-volume environment.

Knowledge of HACCP and food safety standards.

Culinary or Pastry qualification from a recognized institution is preferred.

Passion for pastry creativity and commitment to maintaining high-quality standards.