Demi Chef de Partie Pastry

Key Responsibilities Assist in the preparation and production of pastries, cakes, desserts, breads, and other bakery products according to established recipes and standards. Support the Chef de Partie in managing the daily operations of the pastry section. Ensure consistency in product quality, taste, portioning, and presentation. Monitor and maintain cleanliness, organization, and hygiene within the pastry kitchen. Ensure proper storage, labeling, and handling of ingredients and finished products. Assist in stock control, inventory management, and requisition of pastry supplies. Minimize food wastage through proper portion control and efficient production practices. Train and guide Commis Chefs and trainees assigned to the pastry section when required. Follow food safety, hygiene, and HACCP standards at all times. Support banquet, restaurant, and special event pastry production as required. Report equipment malfunctions and maintenance issues to the Chef de Partie or Sous Chef Pastry. Maintain a positive and collaborative working relationship with all kitchen team members. Qualifications Minimum 2–3 years of experience in pastry or bakery operations, preferably in a 4- or 5-star hotel. Good knowledge of pastry, bakery, dessert production, and decoration techniques. Understanding of food safety, hygiene, and HACCP standards. Ability to work in a fast-paced and high-volume production environment. Strong attention to detail and commitment to product quality. Good teamwork and communication skills. Willingness to learn and continuously develop pastry skills. Basic English communication skills are preferred. Flexible to work shifts, weekends, and public holidays. Passion for pastry arts and creativity in food presentation.