Chef de Partie – Pastry (Hotel Boutique)

About the role

Prepare and produce a variety of pastries, cakes, desserts, breads and other baked items according to approved recipes and standards. Assist the Chef de Partie – Pastry in the daily operation of the pastry section and ensure all food is presented in line with the hotel's quality standards.

Key responsibilities

• Prepare pastries, cakes, desserts, breads and other baked items following approved recipes.
• Assist the Chef de Partie – Pastry in daily pastry‑section operations.
• Maintain cleanliness and hygiene of the pastry kitchen in compliance with HACCP and food‑safety standards.
• Ensure proper storage, labeling and rotation of all food items.
• Monitor stock levels, report shortages and manage requisitions.
• Minimize food wastage through portion control and proper handling.
• Operate kitchen equipment safely and report any defects.
• Support the development of new pastry items and seasonal menus.

Required profile

• Minimum 2–3 years' experience in a pastry kitchen, preferably in a hotel or resort environment.
• Knowledge of food safety and HACCP standards.

Required skills

• Pastry preparation and baking techniques.
• Food safety compliance (HACCP).
• Stock management and inventory control.

What we offer

• International career opportunities within a renowned luxury hospitality group.
• Continuous learning and professional development.
• A supportive, family‑spirit work environment focused on well‑being and sustainability.