Demi Chef De Partie (Pastry)

Assist in the preparation, production, and presentation of high-quality pastries, desserts, and baked items.

Ensure all items are prepared according to hotel recipes, standards, and guest expectations.

Supervise and train junior pastry staff and commis to maintain a consistent standard.

Contribute to menu development and seasonal offerings by suggesting new ideas and recipes.

Monitor portion and waste control to maintain cost efficiency.

Maintain cleanliness and hygiene of the pastry section, ensuring compliance with HACCP and food safety standards.

Support daily mise en place preparation and ensure readiness for service.

Communicate effectively with the kitchen brigade and other departments.

Operate kitchen equipment safely and maintain it in good working condition.

Attend briefings, training sessions, and departmental meetings as required.

Minimum of 3 years’ experience in a luxury hotel pastry kitchen or high-end patisserie, including 1 year in a supervisory/junior leadership role.

Diploma or certificate in Culinary Arts or Pastry & Baking from a recognized institution.

Strong technical skills in pastry and dessert preparation, with knowledge of modern plating techniques.

Ability to work under pressure and maintain a calm, positive demeanor in a busy kitchen environment.

Excellent organizational and communication skills.

Flexibility to work shifts, weekends, and public holidays as per business needs.