JOB DESCRIPTION – DEMI CHEF DE PARTIE – PASTRY & BAKERY

Position: Demi Chef de Partie – Pastry & Bakery
Department: Food & Beverage – Kitchen
Reports To: Chef de Partie / Pastry Chef / Executive Pastry Chef

A. BASIC JOB FUNCTION

The Demi Chef de Partie – Pastry & Bakery is responsible for assisting in the preparation, production and presentation of high-quality pastries, desserts, breads and bakery products in accordance with the hotel’s five-star standards.

The role supports the Pastry & Bakery team in daily production while ensuring consistency, hygiene, food safety, portion control and efficient use of ingredients.

B. DUTIES & RESPONSIBILITIES

Pastry & Bakery Production

• Prepare and produce pastries, desserts, cakes, breads, viennoiseries and other bakery items according to approved recipes and standards.
• Assist the Chef de Partie and Pastry Chef with daily production requirements.
• Ensure mise en place is completed accurately and on time.
• Follow recipes, portion sizes and presentation standards consistently.
• Assist with preparation for breakfast, restaurants, banquets, events and special functions.
• Support the production of special cakes and desserts for guest occasions when required.
• Ensure products are correctly stored, labelled, dated and rotated.

Quality & Guest Experience

• Maintain high standards of taste, texture, presentation and consistency.
• Check the quality and freshness of ingredients before use.
• Ensure buffet and restaurant pastry presentations meet the hotel’s standards.
• Immediately report quality issues or shortages to the Chef de Partie or Pastry Chef.
• Contribute ideas for new desserts, pastries and bakery products.

Hygiene & Food Safety

• Strictly follow food hygiene, HACCP and food safety procedures.
• Maintain a clean, organised and hygienic workstation at all times.
• Follow appropriate temperature controls and storage procedures.
• Prevent cross-contamination and comply with allergen-management procedures.
• Ensure equipment and utensils are properly cleaned and safely handled.

Cost & Waste Control

• Use ingredients efficiently and minimise wastage.
• Follow established portion-control standards.
• Assist with stock rotation and inventory control.
• Report shortages, damaged products or equipment promptly.

Teamwork & Development

• Work closely with other members of the Pastry, Bakery and Kitchen teams.
• Assist and guide junior team members when required.
• Attend departmental briefings, meetings and training programmes.
• Maintain professional communication and positive working relationships.
• Be flexible to support operational requirements across Pastry & Bakery.

C. MINIMUM REQUIREMENTS

• Previous professional experience in Pastry and/or Bakery, preferably within a four- or five-star hotel or high-quality restaurant.
• Relevant culinary or pastry qualification would be an advantage.
• Good knowledge of pastry and bakery preparation techniques.
• Knowledge of food hygiene and food safety standards.
• Ability to follow recipes accurately and maintain consistent quality.
• Good organisational skills and attention to detail.
• Ability to work effectively under pressure and as part of a team.
• Flexibility to work shifts, weekends and public holidays according to operational requirements.

D. GENERAL

• Maintain professional grooming, conduct and hygiene standards at all times.
• Comply with all hotel policies, SOPs and health and safety requirements.
• Protect hotel property and use equipment responsibly.
• Perform any other reasonable duties assigned by the Chef de Partie, Pastry Chef, Executive Chef or Management within the scope of the position.

Statements in this Job Description are intended to reflect the general duties and responsibilities of the position and should not be interpreted as totally inclusive.