Demi Chef de Partie – Bakery

About the role

The One&Only Le Saint Géran resort is seeking a motivated Demi Chef de Partie to lead bakery production for both buffet and à la carte services. You will be responsible for daily pastry output, ensuring quality, hygiene and timely delivery for lunch and dinner service.

Key responsibilities

• Oversee daily bakery production, finishes and MEP for lunch and dinner buffets or à la carte orders.
• Maintain cleanliness of work surfaces, equipment and refrigeration units.
• Label all stored foods with date and product name, following FIFO principles.
• Inspect incoming goods from dry store, deep‑freeze and fresh produce for quality and compliance.
• Prepare and present pastry and buffet desserts on schedule, adhering to brand standards.
• Collaborate with the Executive Pastry Chef, Pastry Chef and Sous Chef on daily line‑up, special events and last‑minute changes.
• Train and motivate subordinate staff, collect daily feedback and report issues.
• Operate and maintain kitchen equipment, reporting any malfunctions.

Required profile

• Strong commitment to the company’s vision and mission.
• Punctual, reliable and able to work well within a team.
• Good personal hygiene and adherence to HACCP standards.
• Solid training in pastry production and hospitality operations.

Required skills

• HACCP food safety knowledge.
• FIFO inventory management.
• Pastry production techniques.
• Food cost control and menu creation.