Chef de Partie – Pastry & Bakery
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- Prepare and supervise the production of breads, rolls, croissants, cakes, pastries, desserts, cookies, and other bakery products.
- Ensure consistency in taste, quality, texture, portion size, and presentation.
- Plan daily production according to occupancy, restaurant requirements, banquets, and special events.
- Monitor ingredient requisitions, stock levels, storage, and product rotation.
- Control food costs by minimizing wastage and maintaining standard recipes and portion controls.
- Ensure compliance with HACCP, food safety, sanitation, and personal hygiene standards.
- Maintain cleanliness and proper functioning of bakery equipment, ovens, mixers, and refrigeration units.
- Guide and train Commis Chefs and other team members in bakery and pastry techniques.
- Coordinate with the Executive Chef, Sous Chef, and other kitchen sections for smooth operations.
- Develop new products, seasonal desserts, buffet displays, and specialty bakery items.
- Maintain production records, temperature logs, wastage reports, and inventory documentation.
- Ensure timely preparation and delivery of products for restaurants, room service, banquets, and other hotel outlets.
- Diploma or degree in Hotel Management, Bakery & Confectionery, or Culinary Arts.
- Formal training in pastry and bakery production preferred.
- Minimum 3–5 years of relevant experience in a hotel, resort, or reputed bakery.
- Strong knowledge of bakery production, pastry preparation, dessert making, and baking techniques.
- Leadership and team management.
- Creativity and attention to detail.
- Time management and planning.
- Quality consciousness and commitment to guest satisfaction.
- Effective communication and coordination.
- Ability to work flexible shifts, weekends, and holidays as required.