Chef de Partie – Pastry

About the role

The Chef de Partie – Pastry will work in a high‑volume hotel kitchen, preparing specialty pastries and supporting the culinary team to deliver consistent quality and presentation.

Key responsibilities

• Prepare special meals and substitute items according to recipes and presentation standards.
• Regulate oven, broiler, grill and roaster temperatures and monitor cooking processes.
• Thaw frozen items in refrigeration, maintain food logs and ensure proper portioning, arrangement and garnish.
• Prepare cold foods and assist in daily specials by communicating excess items to the Chef.
• Support Food & Beverage service staff with menu specials and out‑of‑stock notifications.
• Follow all safety, security and company policies, report incidents and maintain a clean, professional appearance.

Required profile

• Technical, trade or vocational school degree (or equivalent).
• Minimum three years of pastry or kitchen experience.
• No prior supervisory experience required.
• Ability to stand, walk, lift up to 25 lb and perform repetitive kitchen tasks.

Required skills

• Food Preparation
• Safety Training
• Food Garnish
• Portion Arrangement