Senior Chef De Partie - Pastry

A Senior Chef de Partie is a supervisory role in the pastry section of a professional kitchen. This position involves hands‑on production while leading junior staff, ensuring consistency, and supporting higher management.

• Oversee and supervise daily operations in the pastry section, including production of desserts, pastries, breads, chocolates, confections, petit fours, and other baked goods.
• Prepare and execute a wide variety of pastry and dessert items according to established recipes, techniques, presentation standards, and quality guidelines set by the Executive Pastry Chef or hotel/restaurant.
• Ensure consistent high quality, taste, texture, portion control, presentation, and temperature of all items leaving the pastry station.
• Assist in menu development by collaborating with the Executive Pastry Chef or culinary team to create innovative, seasonal, or specialty desserts that align with trends, dietary needs, and establishment branding.
• Manage ingredient inventory: monitor stock levels, source high-quality ingredients, minimize waste, control costs, and ensure freshness and availability.
• Train, mentor, and supervise junior pastry staff (e.g., Commis Chefs or Demi Chefs), providing guidance on techniques, recipes, safety protocols, and professional development while offering constructive feedback.
• Maintain strict hygiene, sanitation, and food safety standards in the pastry kitchen, including proper storage, labelling, and cleaning procedures.
• Assist the Sous Chef or Pastry Chef in their absence, such as leading line‑ups, shift management, or overseeing broader kitchen duties.
• Conduct quality checks on finished products and plated desserts before service.
• Support special events, banquets, or custom orders by producing high‑volume or bespoke pastry items.
• Operate and maintain pastry equipment (e.g., ovens, mixers, chocolate tempering machines) safely and efficiently.

• Several years of experience in pastry (typically 3–7+ years in professional kitchens), with prior Chef de Partie or equivalent experience in pastry/bakery sections.
• Formal culinary training or pastry certification (e.g., from a recognized culinary school or apprenticeship) is often preferred.
• Strong technical knowledge of pastry arts, including dough handling, fermentation, baking techniques, chocolate work, sugar work, decoration, and plating.
• Proven leadership and supervisory skills, with experience mentoring junior team members.
• Excellent understanding of food safety, HACCP principles, and kitchen hygiene regulations.
• Ability to work under pressure in high‑volume environments, with strong time management and organizational skills.
• Creativity and attention to detail for artistic presentation and innovation.
• Excellent communicator and team collaborator.
• Physical stamina for long shifts, standing, lifting, and working in hot/cold conditions.
• Any other reasonable duties as directed by the Pastry Chef.

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience.