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Job Title: Demi Chef de Partie – Pastry

Department: Food & Beverage – Pastry

Reports To: Chef de Partie – Pastry / Pastry Chef / Executive Chef

Job Purpose

To support the Pastry Chef and Chef de Partie in the daily preparation and production of pastries, desserts, cakes, breads, and other bakery products, ensuring consistent quality, presentation, hygiene, and adherence to hotel standards.

Key Responsibilities

• Assist in the daily preparation and production of pastries, desserts, cakes, bakery items, and other pastry products.
• Prepare mise en place and ingredients according to recipes and production requirements.
• Follow standardized recipes, portion sizes, presentation guidelines, and quality standards.
• Assist with baking, decorating, finishing, and plating of pastry and dessert items.
• Ensure all pastry products are prepared with consistent taste, texture, quality, and presentation.
• Check the quality and freshness of ingredients before use and report any concerns to the Chef de Partie or Pastry Chef.
• Maintain cleanliness and organization of the pastry section, equipment, utensils, and workstations.
• Follow all HACCP, food safety, hygiene, and sanitation procedures.
• Ensure proper storage, labeling, dating, and rotation of pastry ingredients and finished products.
• Assist with stock control and communicate shortages or damaged ingredients to the supervisor.
• Minimize food waste through proper preparation, storage, and portion control.
• Support the pastry team during busy service periods and assist other kitchen sections when required.
• Ensure all equipment is used safely and correctly and report any maintenance issues.
• Participate in training and development activities as required.
• Follow all hotel policies, procedures, and safety standards.
• Perform any other reasonable duties assigned by the Pastry Chef, Chef de Partie, Sous Chef, or Executive Chef.

Qualifications & Experience

• Previous experience in a pastry or bakery section within a hotel, restaurant, or similar operation is preferred.
• Culinary or pastry education/training is an advantage.
• Basic knowledge of pastry preparation, baking techniques, decoration, and food presentation.
• Knowledge of food hygiene and HACCP standards.
• Ability to work effectively in a fast-paced kitchen environment.
• Good teamwork, communication, and organizational skills.
• Attention to detail and commitment to product quality.
• Willingness to learn and develop pastry skills.
• Ability to work flexible shifts, weekends, and public holidays as required.

Key Competencies

• Teamwork
• Attention to detail
• Creativity and presentation
• Food quality awareness
• Hygiene and food safety
• Organization and time management
• Adaptability and flexibility
• Continuous learning and development

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits
Our commitment to Diversitiy & Inclusion
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.