Chef de Partie Pastry Chef

The Pastry Chef de Partie is responsible for the preparation, production, presentation, and display of all pastry and dessert items across the hotel’s outlets. Working closely with the Executive Chef and senior kitchen leadership, you will ensure consistent quality, food safety, and efficient day‑to‑day operation of the pastry section.

• Produce high‑quality pastries, desserts, and baked goods to established recipes and standards.
• Maintain impeccable presentation, portion control, and consistency across all pastry items.
• Uphold the highest standards of food safety, hygiene, allergen management, and HACCP practices.
• Coordinate daily mise en place, stock rotation, and section ordering to minimise waste.
• Collaborate effectively with the wider kitchen team to meet service timelines for restaurant, bar, in‑room dining, and events.
• Contribute creative ideas for menu development and seasonal specials within brand guidelines.
• Train and mentor junior team members; foster a positive, inclusive, and safety‑first culture.
• Maintain equipment and workspaces to a clean, safe, and compliant standard; report maintenance issues promptly.
• Support inventory control, monthly stocktakes, and cost management initiatives.