Chef De Partie - Bakery/Pastry

Skills, Knowledge and Expertise

• Minimum of two years’ experience in a similar position or as a Pastry Demi Chef De Partie preferably in a 4/5-Start rated International Hotel
  
• Knowledgeable of food safety regulations
  
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
  
• Excellent written and verbal communication skills
  
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
  
• Ability to identify and delegate tasks effectively
  
• Excellent organizational and time management skills
  
• Applying a professional, confidential and ethical approach at all times
  
• Working in a safe, prudent and organized manner
  
• Proficiency in Microsoft Office preferred
  

• Prepare all pastry ingredients, materials, and specialized bakery equipment required for daily service in advance.
  
• Bake and present a range of pastries, breads, and desserts in strict accordance with established recipes and restaurant menus.
  
• Provide clear direction and leadership to the pastry team, including Demi-Chef de Parties, Commis, and Stewards.
  
• Clean and re-set the bakery and pastry stations to maintain impeccable operational and hygiene standards.
  
• In the absence of the Sous Chef, conduct shift briefings to ensure all hotel activities and specific pastry production requirements are communicated to the team.
  
• Conduct on-the-job training in pastry techniques and maintain detailed progress records for each staff member.
  
• Provide essential input for probation periods and formal performance appraisal discussions for junior pastry staff.
  
• Ensure new pastry team members attend hotel orientation within their first month and complete departmental orientation within two weeks.
  
• Coach, counsel, and discipline staff regarding breaches of hotel policy, providing constructive feedback to enhance performance.
  
• Assist superiors in managing the pastry department’s budget while staying mindful of food cost and financial targets.
  
• Enforce cost-saving measures and encourage staff to recycle while minimizing ingredient wastage.
  
• Log all security incidents and accidents in compliance with hotel requirements and safety protocols.
  
• Escalate production difficulties, guest feedback on pastry quality, or relevant internal information to superiors immediately.
  
• Perform additional tasks and responsibilities as assigned based on the evolving needs of the bakery business and the hotel.