Chef de Partie – Pastry

About the role

The Chef de Partie – Pastry will manage the pastry section, ensuring consistent preparation and presentation of high-quality desserts and baked goods in a fast-paced kitchen environment.

Key responsibilities

• Run the designated pastry section, maintaining smooth operations and complete mise en place.
• Prepare, cook, and plate pastries to meet brand standards and visual appeal.
• Supervise, train, and mentor junior kitchen staff within the pastry area.
• Monitor food safety, hygiene, and HACCP compliance, including stock rotation and storage.
• Assist with inventory control, ordering supplies, and reducing waste through portion control.
• Collaborate with Sous Chef and Head Chef on menu planning, costing, and new pastry development.

Required profile

• 3–4 years of professional kitchen experience, including at least 1 year as a Chef de Partie.
• Formal culinary education or equivalent professional training preferred.
• Proven ability to manage a section, train junior staff, and work under pressure.

Required skills

• HACCP and food safety standards.
• Menu planning and costing.
• Pastry production techniques and plating.