Chef de Partie – Pastry

About the role

The Chef de Partie – Pastry will prepare and cook pastry items in a high‑volume hotel kitchen, ensuring quality, presentation and safety standards are met.

Key responsibilities

• Prepare ingredients, portion, chop, store, wash and peel fresh fruits and vegetables.
• Weigh, measure, mix ingredients and cook food according to recipes, quality and presentation standards.
• Operate ovens, stoves, grills, microwaves and fryers, testing foods for proper doneness.
• Prepare cold foods, set up and break down the work station, and serve food in proper portions.
• Wash and disinfect kitchen area, tools, knives and equipment, and verify correct appliance temperatures.
• Monitor food quality while preparing food and ensure adherence to quality expectations.
• Follow all safety, security and hygiene policies, reporting incidents as required.
• Maintain a clean, professional uniform and personal appearance.

Required profile

• High school diploma or G.E.D. equivalent.
• At least 1 year of related pastry experience.
• No supervisory experience required.

Required skills

• Operation of ovens, stoves, grills, microwaves and fryers.
• Food safety and hygiene compliance.