Chef de Partie – Pastry

About the role

The pastry Chef de Partie will join a luxury hotel kitchen, preparing a range of hot and cold pastry items while ensuring consistency, quality, and presentation standards. You will work closely with the executive chef and service staff to deliver exceptional desserts and special menu items.

Key responsibilities

• Prepare special meals, cold foods and pastry items according to recipes and quality standards.
• Regulate temperature of ovens, broilers, grills and roasters; pull items from freezer and thaw safely.
• Maintain portion control, food garnish, and accurate food logs.
• Monitor food quality and quantity, informing the chef of excess items for daily specials.
• Communicate menu specials and out‑of‑stock items to Food & Beverage service staff.
• Follow all safety, security and hygiene policies; report maintenance needs and unsafe conditions.
• Support hiring, training and scheduling activities as needed.
• Perform physical tasks such as lifting up to 25 lb, standing for long periods and reaching overhead.

Required profile

• Technical, trade or vocational school degree in culinary arts or related field.
• Minimum of 3 years of pastry or kitchen experience.
• No supervisory experience required.
• Ability to work full‑time on‑site in a fast‑paced hotel environment.

Required skills

• Oven operation and temperature control.
• Pastry preparation and execution of recipes.
• Food safety and hygiene compliance.
• Accurate portioning and food plating.