Demi Chef de Partie – Pastry/Bakery

About the role

The Demi Chef de Partie – Pastry/Bakery will manage the assigned pastry and bakery kitchen sections, ensuring recipes and quality standards set by the Executive Chef are followed to achieve maximum member satisfaction.

Key responsibilities

• Undertake food preparation and cooking on a day‑to‑day basis in the pastry/bakery kitchen, ensuring consistency, quality and presentation of each product.
• Maintain sufficient stock levels to guarantee uninterrupted service while preparing quantities in accordance with recipes.
• Keep kitchen and food preparation areas clean when unattended.
• Handle and perform basic maintenance of all kitchen equipment and tools.
• Follow hygiene, stock rotation, dating, storage, temperature control, pest control and reporting regulations.
• Help prevent food waste and over‑production, keeping store orders to a minimum.

Required profile

• Minimum 2 years experience in a similar role within luxury hotels or fine‑dining restaurants.
• Internationally recognised professional certification.
• Excellent level of English.
• Strong organisational and time‑management skills with high flexibility.
• Excellent team‑management, communication and listening abilities.
• Integrity in all dealings and ability to maintain confidentiality.
• Capability to work long shifts and stand for extended periods.

Required skills

• Stock rotation
• Cooking
• Temperature control
• Bakery
• Pastry
• Food preparation
• Hygiene