Pastry Demi Chef de Partie

Key Responsibilities:

Production & Preparation:

Prepare and bake a variety of pastry items, including cakes, cookies, breads, desserts, ice creams, sorbets, and chocolates, according to standard recipes and production schedules.

Assist in the development of new pastry items and menu suggestions.

Ensure all pastry items are prepared and presented to the highest standards of quality, taste, and visual appeal.

Prepare mise en place for daily pastry production.

Maintain consistent portion control and minimize waste.

Operate and maintain pastry equipment safely and efficiently (ovens, mixers, sheeters, etc.).

Quality Control & Standards:

Ensure all pastry products meet the hotel's quality standards.

Monitor the freshness of ingredients and rotate stock appropriately.

Adhere to strict food safety and hygiene standards (HACCP).

Maintain a clean and organized work station.

Assist with special events and catering functions as needed.

Attend meetings and training sessions as required.

Proven experience (typically 1-2 years) as a Commis Chef or similar role in a high-volume pastry kitchen, preferably in a hotel or fine-dining establishment.