Demi Chef de Partie – Pastry

About the role

As a Demi Chef de Partie (Pastry) you will craft desserts and pastries to exact recipe specifications, maintain station standards and support the Chef de Partie under the direction of the Executive Chef in a luxury hotel environment.

Key responsibilities

• Prepare desserts, pastries and all required materials and equipment in advance of service.
• Cook and serve desserts and pastries according to the restaurant’s menu, ensuring high visual appeal.
• Assemble and plate à la carte desserts, buffet items or banquet pastries.
• Monitor and order ingredients, supplies and equipment, and maintain storage areas.
• Clean and reset the working area, recycle where possible and enforce cost‑saving measures.
• Maintain hygienic kitchen standards and personal hygiene, and prepare kitchen equipment for use.

Required profile

• Minimum 2 years experience in a five‑star international hotel as a pastry chef.
• Ability to read recipes and solid knowledge of baking techniques.
• Good communication skills and result‑oriented mindset.
• Entrepreneurial, straightforward, leader, team player who works well under pressure.
• Passionate about European luxury hospitality.