Senior Chef de Partie (Pastry)

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.

Minimum 3 years of experience in a similar pastry role, preferably within a 5-star luxury hotel or high-end pastry operation.

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.

Culinary/Pastry qualification from a recognized institution is preferred.