Demi Chef de Partie – Pastry

About the role

The Demi Chef de Partie – Pastry will support the pastry kitchen in preparing high‑quality desserts and cold items for hotel guests. This role involves maintaining standards of taste, presentation, and safety while working closely with the Chef de Partie and other kitchen staff.

Key responsibilities

• Prepare and cook pastries, cold foods, and special menu items according to recipes and presentation standards.
• Regulate oven, broiler, grill and roaster temperatures and ensure proper food storage and thawing procedures.
• Maintain food logs, monitor portion sizes, and ensure consistent garnish and plating.
• Communicate with service staff about menu specials, out‑of‑stock items, and excess food for daily specials.
• Assist in hiring, training, scheduling and coaching kitchen team members.
• Follow all safety, security and hygiene policies, reporting any hazards or incidents.

Required profile

• Technical or vocational school degree in culinary arts or pastry.
• Minimum three years of relevant pastry experience in a hotel or similar hospitality environment.
• No prior supervisory experience required.