Chef De Partie – Pastry/Bakery

About the role

The Chef de Partie – Pastry/Bakery will lead daily production for breakfast, lunch and dinner buffets as well as à la carte service at One&Only Le Saint Géran. You will ensure high‑quality output, strict hygiene standards and seamless coordination with the pastry team.

Key responsibilities

• Oversee daily pastry production, finishes and mise‑en‑place for all service periods.
• Maintain cleanliness of work surfaces, equipment and refrigeration, ensuring proper labeling and dating of stored items.
• Inspect incoming goods, verify quality and apply FIFO inventory rotation.
• Control production according to occupancy and reservations to minimise waste and meet budgeted food‑cost targets.
• Guarantee consistency of all pastry items served during lunch and dinner.
• Introduce innovative ideas and report daily line‑up to the Pastry Chef or Sous‑Chef.

Required profile

• Formal training in food production and hospitality.
• Self‑motivated with high energy and the ability to lead a disciplined team.
• Customer‑focused attitude, cultural sensitivity and strong teamwork.
• Profit‑oriented mindset and respect for company assets.

Required skills

• HACCP food‑safety standards.
• FIFO inventory management.
• Food cost control and budgeting.
• Production planning for high‑volume pastry operations.

What we offer

• Opportunity to work in a world‑class luxury resort.
• Career development within a rapidly expanding hospitality brand.
• Dynamic, supportive team environment.