Pastry Chef de Partie

Key Responsibilities:

• Oversee the preparation and execution of pastries, desserts, breads, and baked items.
• Manage and mentor Commis Chefs and Demi Chefs within the pastry section.
• Ensure all food preparation meets health and safety standards.
• Collaborate with the Head Pastry Chef to develop new recipes and seasonal menus.
• Monitor stock levels and place orders when necessary.
• Ensure efficient storage, labeling, and rotation of all ingredients and finished products.
• Maintain cleanliness and organization of the pastry section.
• Ensure portion control and minimize waste.
• Work closely with other kitchen sections to ensure smooth service.
• Stay up to date with pastry trends and techniques.

Requirements:

• Proven experience as a Pastry Chef de Partie or in a similar role within a professional kitchen.
• Strong knowledge of pastry techniques, baking, and dessert plating.
• Culinary certification or formal pastry training preferred.
• Ability to work under pressure and in a fast-paced environment.
• Excellent time management and organizational skills.
• Strong communication and leadership abilities.
• Knowledge of food safety standards (HACCP or equivalent).

Working Conditions:

• Shifts may include early mornings, evenings, weekends, and holidays.
• Standing for extended periods and working in hot environments.
• Fast-paced, team-oriented kitchen setting