Demi Chef De Partie - Pastry Kitchen

About the role

The Demi Chef De Partie in the Pastry Kitchen will support the Chef de Partie and Sous Chef in delivering high‑quality pastry products for hotel guests. This full‑time position involves daily preparation, stock management and ensuring hygiene standards in a fast‑paced, multicultural environment.

Key responsibilities

• Assist the Chef de Partie or Sous Chef with daily pastry operations and menu execution.
• Prepare daily mise en place and produce pastries across the main kitchen and satellite stations.
• Maintain hygienic work areas in line with hotel standards.
• Control food stock and monitor food cost within the pastry section.
• Lead and instruct junior staff during food preparation, buffet set‑ups and special functions.
• Coordinate with other kitchen sections to ensure cleanliness, waste reduction and cost control.

Required profile

• Completed professional kitchen apprenticeship or chef training course.
• Previous experience in reputable establishments with strong culinary fundamentals.
• Good command of English and ability to work under pressure.
• Positive, dynamic attitude and ability to collaborate in a multicultural team.

Required skills

• Mise en place preparation
• Food production and pastry techniques
• Food stock control
• Food cost management
• Recipe development and preparation techniques