Chef de Partie (Pastry)

The Chef de Partie (Pastry) is responsible for preparing and producing a wide range of pastries, desserts, breads, and bakery products according to established recipes and quality standards. The position ensures consistency in taste, presentation, portioning, hygiene, and overall product quality while supporting the smooth operation of the Pastry Kitchen.

Key Responsibilities

Prepare and produce pastries, cakes, desserts, breads, viennoiseries, cookies, and other bakery products according to recipes and established standards.

Ensure all pastry and bakery products are prepared with consistent quality, taste, texture, portion size, and presentation.

Prepare mise en place and ensure all ingredients, equipment, and workstations are ready for daily production.

Follow standardized recipes, production schedules, and portion-control procedures.

Assist in developing and presenting new pastry and dessert items under the direction of the Pastry Chef or Executive Chef.

Decorate and finish cakes, pastries, desserts, and other products to the required presentation standards.

Ensure proper storage, labeling, dating, and rotation of ingredients and finished products using FIFO principles.

Monitor the quality and freshness of ingredients and report any issues to the Pastry Chef.

Operate pastry kitchen equipment safely and correctly, including ovens, mixers, proofers, refrigerators, freezers, and other specialized equipment.

Maintain high standards of food hygiene, sanitation, and personal grooming in accordance with hotel policies and food safety regulations.

Ensure the pastry section, equipment, utensils, refrigerators, and storage areas are kept clean and organized at all times.

Minimize food waste through proper preparation, storage, portion control, and utilization of ingredients.

Monitor stock levels of pastry ingredients and communicate replenishment requirements to the Pastry Chef or relevant supervisor.

Assist with daily and periodic inventory of pastry ingredients, products, and equipment.

Coordinate with other kitchen sections to ensure timely preparation of desserts and pastry items for restaurants, banquets, events, and other outlets.

Assist in preparing special orders, VIP amenities, celebrations, weddings, and other functions as required.

Support and guide Commis Chefs and other junior team members in the Pastry Kitchen.

Maintain consistent production standards during busy periods and ensure all orders are completed on time.

Follow all hotel policies, Standard Operating Procedures (SOPs), HACCP requirements, health and safety regulations, and fire safety procedures.

Report equipment malfunctions, maintenance issues, shortages, or food safety concerns to the Pastry Chef.

Perform other duties assigned by the Pastry Chef, Executive Chef, or management.

Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities.

When applying, do not hesitate to let us know of any specific needs you may have so that we can take them into consideration.