Demi Chef De Partie (Pastry)

Overview

• We are seeking a reliable and skilled Demi Chef de Partie (Pastry) to join our kitchen brigade.
• The role is suited to individuals who are passionate about pastry and dessert production, enjoy working within a team and take pride in consistency, presentation and food safety.
• This position is open to applicants from all backgrounds and is gender neutral.
• Key responsibilities for Demi Chef de Partie (Pastry)
• Prepare and produce a range of pastry and dessert items to menu specifications, including tarts, entremets, choux, petits fours, plated desserts and plated garnishes, ensuring consistency of portioning, taste and presentation during service periods.
• Operate the pastry section under the direction of the Chef de Partie, Sous Chef and Head Chef, maintaining high standards of production and finish.
• Maintain mise en place for the pastry section, prepare components in advance (sauces, creams, pastes, doughs and sponges) and ensure timely delivery of desserts to the pass for service.
• Support menu development and batch production tasks such as baking, lamination, tempering chocolate, sugar work and frozen dessert preparation when required.
• Monitor pastry quality and shelf-life of chilled and frozen products, control waste and report any issues to senior kitchen staff.
• Follow recipes, portion control and plating standards to meet brand and dietary requirements, including allergen awareness and accurate labelling of desserts.
• Assist in training and development of commis chefs and kitchen trainees on pastry techniques, supervising practical work and offering constructive feedback.
• Ensure all dishes leaving the pastry section meet food safety, allergen and dietary requirements, checking labelling and following stock rotation and ordering procedures.
• Clean and maintain workstations, refrigeration and baking equipment, utensils and baking tins to required hygiene standards, participating in kitchen deep-clean schedules.
• Work collaboratively with hot and cold kitchen colleagues and front-of-house teams to manage service flow and accommodate special requests or dietary needs.
• Adhere to health and safety, COSHH and HACCP procedures at all times and participate in regular training and audits.