Demi Chef De Partie - Pastry (PH2000483549) at The President Hotel

• We’re seeking a Demi Chef de Partie - Pastry to join our dynamic kitchen brigade. This role is ideal for a creative, detail-oriented pastry chef who thrives in a high-paced environment and is passionate about elevating the guest dining experience with beautifully crafted desserts.

Key Responsibilities

Pastry Preparation

• Assist in preparing and executing high-quality desserts, pastries, and baked goods while ensuring exceptional taste, consistency, and presentation.

Section Support

• Support the Pastry Chef de Partie in managing the pastry section, ensuring smooth daily operations and timely service.

Consistency & Standards

• Maintain hotel recipe standards while upholding culinary excellence in every dish produced.

Training & Development

• Guide and mentor junior chefs and kitchen assistants, ensuring best practices and professional growth.

Stock & Inventory

• Assist with monitoring stock levels, ordering supplies, and reducing wastage to maintain an efficient pastry section.

Health & Hygiene

• Uphold strict food safety, hygiene, and health regulations at all times.

Creativity & Menu Input

• Contribute innovative ideas for new desserts and enhancements to existing menus, staying aligned with culinary trends.

Collaboration

• Work closely with the wider kitchen team to deliver smooth service and a consistently exceptional guest experience.

Requirements

• Culinary diploma or equivalent qualification advantageous
• Minimum 2 years’ experience in a similar role (hotel or reputable restaurant)
• Strong pastry and dessert-making skills with attention to detail
• Ability to supervise and guide junior team members
• Knowledge of kitchen operations, stock management, and food safety
• Excellent time management and organisational skills
• Passion for innovation and delivering culinary excellence

Key Competencies

• Pastry Expertise – Skilled in desserts, pastries, and baked goods
• Creativity – Innovative flair for presentation and menu input
• Leadership Support – Capable of mentoring and guiding junior staff
• Efficiency & Organisation – Strong multitasking in a high-pressure kitchen
• Guest-Centric Approach – Commitment to quality and memorable dining