Pastry Chef de Partie

About the role

The Pastry Chef de Partie will supervise and coordinate pastry preparation activities, ensuring high standards of taste, presentation, and hygiene within the luxury resort environment.

Key responsibilities

• Lead day‑to‑day pastry operations, acting as shift leader when required and motivating the team.
• Prepare pastries hygienically, timely and economically according to standard recipes.
• Develop recipe cards, daily specials and new products.
• Manage inventory, receive raw products, and ensure quality, quantity and price compliance.
• Maintain a clean, safe work area and ensure all mise‑en‑place and stations are ready before service.

Required profile

• Technical education in Hospitality or Culinary school.
• Minimum 5 years kitchen experience in a 5‑star hotel/resort at a supervisory level.
• Proficiency in reading, writing and speaking English.
• Strong supervisory and technical kitchen skills with upward mobility potential.

Required skills

• Pastry preparation and recipe development.
• Kitchen supervision and staff training.
• Food hygiene and safety standards.
• Inventory management and requisition handling.