Chef De Partie - Pastry/Bakery

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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.

Requirements

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.