Chef De Partie - Pastry/Bakery

Chef De Partie - Pastry/Bakery

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PT

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ID

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CN

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Job Description

Key Responsibilities

• Supervise daily Bakery & Pastry production and ensure timely delivery to all outlets and banquets.
• Maintain consistent quality, taste, presentation and portion standards.
• Lead, train and motivate the Bakery & Pastry team.
• Ensure strict compliance with food safety, hygiene and HACCP standards.
• Control food cost, inventory, production and wastage.
• Ensure proper storage, labelling and FIFO/FEFO practices.
• Assist in menu planning, new product development and seasonal promotions.
• Monitor equipment, cleanliness and maintenance of the pastry kitchen.
• Ensure adherence to standardized recipes and hotel quality standards.
• Handle special guest requests, VIP amenities and banquet requirements.

Qualifications

• Diploma/Degree in Hotel Management or Culinary Arts.

• Minimum 5–7 years of experience in Bakery & Pastry, preferably in a luxury hotel.

• Previous experience in a supervisory/Sous Chef role preferred.

• Strong knowledge of breads, pastries, cakes, desserts and confectionery.

• Knowledge of HACCP, food safety, hygiene and cost control.

• Additional Information

• Reporting to the Executive Che/Pastry Chef

• Your Team and Working Environment

• Lead and motivate the Bakery & Pastry team in a professional and collaborative environment.

• Work closely with the Culinary, F&B and Stewarding teams to ensure smooth operations.

• Promote teamwork, creativity, discipline and continuous learning.

• Maintain a safe, hygienic and positive workplace.

• Encourage high standards of quality, service and guest satisfaction.