Demi Chef De Partie – Pastry

About the role

The Demi Chef De Partie – Pastry will work in the hotel’s pastry kitchen, preparing a wide range of desserts, pastries and bakery items to the highest quality and presentation standards. The role involves supporting the Pastry Chef in high‑volume production while ensuring strict adherence to food safety and sanitation procedures.

Key responsibilities

• Prepare and cook pastries, desserts, cakes and breads according to recipes and quality checklists.
• Portion, chop, store ingredients and maintain mise en place for efficient service.
• Operate baking equipment and measuring tools safely, monitoring temperatures and reporting issues.
• Follow food safety handling policies, personal hygiene standards and sanitation procedures.
• Clean and disinfect workstations, set‑up and break‑down stations each shift.
• Monitor food quality and portion sizes throughout service.
• Adhere to company safety, security and uniform policies.
• Communicate professionally with team members and support a collaborative kitchen environment.

Required profile

• Minimum 2‑3 years of experience in a pastry kitchen, preferably in a hotel, resort or upscale restaurant.
• Proven ability to produce a variety of pastries, desserts, breads and specialty bakery items.
• Experience with high‑volume production and quality control standards.
• Strong knowledge of pastry, bakery and dessert preparation techniques.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Flexibility to work shifts, weekends and public holidays.

Required skills

• Quality control standards
• Dessert preparation
• High‑volume production
• Pastry and bakery techniques
• Food safety handling