Chef De Partie - Pastry

Responsibilities

Pastry and Bakery Production:

· Oversee the preparation and production of all pastry items, including cakes, cookies, pastries, bread, and other baked goods.

· Ensure all recipes are followed precisely and items are produced to the highest standards in terms of taste, texture, and appearance.

· Create and innovate new desserts, pastries, and bakery items in line with seasonal or special event menus.

· Maintain consistency in quality and presentation of all baked goods.

· Prepare items in bulk when necessary, such as for events or special orders.

Section Management:

· Organize and manage the pastry section of the kitchen, ensuring all equipment, ingredients, and tools are in good working order and ready for use.

· Oversee the stock levels of ingredients used in pastry production, ensuring timely orders to avoid shortages.

· Supervise the preparation of garnishes and decorations to complement the presentation of desserts.

· Ensure that food safety standards and health regulations are strictly followed in the pastry section.

Creativity and Innovation:

· Stay updated with trends in pastry and baking, incorporating new ideas and techniques into the menu when appropriate.

· Work with the culinary team to develop creative and seasonal dessert menus that reflect the restaurant's concept and customer preferences.

· Contribute ideas for themed events or special occasions that require custom pastry and bakery products.

Team Leadership and Training:

· Supervise, train, and motivate junior pastry chefs or assistants within your section, ensuring they are skilled and knowledgeable in pastry techniques.

· Provide constructive feedback and ensure team members adhere to the kitchen’s standards of hygiene, safety, and efficiency.

· Train junior associates in the proper preparation, decoration, and presentation of baked goods and desserts.

Quality Control:

· Regularly check the quality of the pastries, desserts, and baked goods before they leave the kitchen.

· Ensure that each dish is visually appealing and meets the standards expected by the establishment.

· Review and adjust recipes as needed to maintain the best quality, flavor, and consistency.

Health & Safety Compliance:

· Ensure that all work surfaces, equipment, and kitchen areas are kept clean and sanitized at all times.

· Follow proper food handling, storage, and sanitation procedures to prevent contamination.

· Ensure the pastry section adheres to all food safety, hygiene, and health regulations, including allergen management.

Inventory and Supply Management:

· Manage inventory for the pastry section, ensuring that all necessary ingredients and supplies are ordered in advance and stored properly.

· Work with the kitchen manager or purchasing team to order supplies and keep track of stock levels.

· Assist with inventory counts and monitor ingredient usage to minimize waste.

Collaboration:

· Work closely with other kitchen departments and service team, to ensure smooth operations and coordination during service.

· Communicate effectively with the front-of-house team to ensure that orders for desserts and pastries are delivered on time.

· Participate in menu planning and recipe development, contributing ideas for new pastry items or modifications to existing ones.

Equipment Maintenance:

· Ensure that all pastry-specific equipment is properly maintained and used correctly.

· Report any damaged or faulty equipment to the appropriate person for repair or replacement.

· Keep track of equipment usage and report when items need to be replaced or repaired.

Record Keeping and Reporting:

· Keep accurate records of recipes, production levels, and food safety logs for the pastry section.

· Report any issues related to supplies or kitchen operations to the Sous Chef or Executive Chef.

· Assist with budgeting and cost control in the pastry section to ensure profitability.

Additional Responsibilities

· Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Abilities/Key Competencies/Skills

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

Leading Myself

· Positive Orientation

· Operational Decision Making

· Self-Development & Management

Leading Others

· Developing an Empowered Team

· Leading an Engaged and Diverse Team

· Communication

Leading the Business

· Advocating Guest Passion

· Business Planning and Analysis

· Business Improvement and Change

Experience/Certificates/Education

· Experience: Minimum of 2 years of pastry / bakery experience in supervisory culinary role, preferably in a high-end restaurant or a luxury hospitality environment.

· Education: Culinary degree / diploma or equivalent professional training from a reputable culinary school preferred.

· In-depth knowledge of baking techniques, pastry decoration, and dessert preparation.

· Creative flair for developing and presenting new pastry items and desserts.

· Strong leadership skills to supervise and train junior pastry associates.

· Knowledge of health and safety standards, including food hygiene regulations.

· Ability to work under pressure in a fast-paced kitchen environment.

· Strong attention to detail, particularly in presentation and quality control.

· Willingness to work flexible hours, including nights, weekends, and holidays.

Physical Requirements

· Ability to stand for long periods, often in a fast-paced, hot kitchen environment.

· Ability to lift and carry heavy items, such as large batches of dough, baking sheets, or trays.

· Good manual dexterity to handle delicate pastry work and intricate decorations.

· Ability to work early mornings or late nights, as baking often requires shifts outside regular hours.

What awaits you...

• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.
• The ability to challenge the norm and work in an environment that is both creative and rewarding.
• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.
• A competitive package and plenty of development opportunities.