Chef De Partie - Pastry"
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Key skills for this role
About the Role
As a Chef de Partie Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of hi.
Key Skills for This Role
Responsibilities
- Assist the Pastry Chef in day to day management of the bakery operation
- Assume full responsibility for bakery operations in the absence of the Pastry Chef
- Prepare and present bakery products according to approved recipes and standards
- Maintain cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP and company policies
- Monitor food quality throughout preparation and service
- Ensure proper storage, labeling, rotation (FIFO), and handling of food products
- Minimize food waste through effective stock control and production planning
- Supervise, motivate, and support team members
- Participate in menu development and recipe standardization
Requirements
- Minimum 2 years' experience as a Chef de Partie (Bakery/Pastry) in an internationally branded hotel
- Diploma or Certificate in Culinary Arts, Hospitality, or related discipline
- HACCP or Food Safety certification preferred
- Strong knowledge of bakery production techniques, food costing, and kitchen operations
- Good computer literacy
Full Job Posting
Job Summary
- As a Chef de Partie Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section.
- Ensure consistent production of high quality bakery products that meet company standards and exceed guest expectations.
- Oversee bakery operations in the absence of the Pastry Chef, maintain food safety and hygiene standards, supervise team members, and contribute to financial and operational objectives.
Key Responsibilities
- Assist the Pastry Chef in day to day management of the bakery operation.
- Assume full responsibility for bakery operations in the absence of the Pastry Chef.
- Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines.
- Ensure all bakery products consistently meet the hotel's quality standards and guest expectations.
- Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies.
- Monitor food quality throughout preparation and service to ensure consistency and excellence.
- Ensure proper storage, labeling, rotation (FIFO), and handling of all food products.
- Minimize food waste through effective stock control and efficient production planning.
- Work closely with Stewarding, Purchasing, Stores, Food & Beverage, and other operational departments.
- Ensure all kitchen equipment is maintained in good working condition.
- Participate in menu development, seasonal promotions, and recipe standardization.
- Assist in controlling food costs through proper portioning, waste reduction, and inventory management.
Qualifications & Experience
- Minimum 2 years' experience as a Chef de Partie (Bakery/Pastry) in an internationally branded hotel.
- Diploma or Certificate in Culinary Arts, Hospitality, or a related discipline.
- HACCP or Food Safety certification is preferred.
- Good computer literacy.
- Strong knowledge of bakery production techniques, food costing, and kitchen operations.
Skills & Competencies
- Strong bakery and pastry production skills.
- Leadership and team supervision.
- Food safety and hygiene knowledge (HACCP).
- Excellent organizational and time management skills.
- Strong communication and interpersonal skills.
- Problem solving and decision making abilities.
- Attention to detail and commitment to quality.
- Ability to work under pressure in a fast paced environment.
- Inventory and cost control awareness.
- Basic computer literacy (Microsoft Office and hotel systems).
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