The Demi Chef de Partie/ Pastry -assists the Pastry Chef and Chef de Partie in daily pastry production, ensuring high standards of quality, presentation, hygiene, food safety, and efficient operations.

Key Responsibilities:

• Assist in preparing pastries, desserts, cakes, breads, viennoiserie, and other baked products.
• Complete daily mise en place and support buffet, à la carte, banquet, and special event requirements.
• Ensure products meet standards for taste, quality, freshness, texture, and presentation.
• Prepare doughs, creams, fillings, garnishes, and other pastry components.
• Maintain cleanliness and organization of the pastry section and equipment.
• Follow HACCP, food safety, hygiene, allergen control, and health and safety procedures.
• Ensures proper stock rotation procedures.
• Assist with stock control, inventory, requisitions, and cost control while minimizing food waste.
• Report quality issues, shortages, equipment faults, accidents, or safety hazards to supervisors.
• Support special events, seasonal products, promotions, and new pastry creations.
• Assist and guide Pastry Cooks and Assistant Pastry Cooks when required.
• Participate in training and continuously develop pastry skills and knowledge.
• Maintain professional grooming, punctuality, teamwork, and positive working relationships.
• Respond professionally to guest requests and special dietary requirements.
• Comply with hotel policies, procedures, brand standards, and applicable employment regulations.