Chef De Partie - Pastry

Role overview

This role supports the Pastry Chef in the daily running of the bakery and pastry area. The position focuses on producing consistent, high-quality baked goods that match brand standards and create a strong guest experience. When the Pastry Chef is unavailable, you will take charge of bakery operations. The role also requires strict food safety and hygiene practices, team supervision and development, and support in meeting financial and operational goals.

Operational duties

• Assist the Pastry Chef with the everyday management of bakery activities.
• Take full charge of bakery operations whenever the Pastry Chef is not present.
• Prepare and plate bakery items according to approved recipes, portion control standards, and presentation expectations.
• Ensure all products consistently align with hotel quality benchmarks and guest expectations.
• Maintain exceptional standards of cleanliness, sanitation, food hygiene, and workplace safety in line with HACCP, ADFCA requirements, and company procedures.
• Check food quality throughout preparation and service to maintain consistency.
• Store, label, rotate, and handle all food items correctly using FIFO practices.
• Reduce wastage through effective stock control and planned production.
• Coordinate with Stewarding, Purchasing, Stores, Food & Beverage, and other departments to keep operations running smoothly.
• Make sure kitchen equipment stays in good working order and report faults quickly.
• Contribute to menu creation, seasonal offerings, and recipe standardization as instructed by the Pastry Chef.

Financial duties

• Support food cost control through accurate portioning, waste reduction, and inventory management.
• Review store requests and assist purchasing efforts to ensure quality items are received on time.
• Track stock levels and keep inventories suitable for operational needs.
• Help the department meet productivity and profitability targets.

Team leadership

• Lead professionally and set an example through integrity, discipline, and commitment to the company vision and code of conduct.
• Supervise, encourage, and guide team members to deliver strong operational performance.
• Assign work effectively while making sure tasks are completed to standard.
• Run daily shift briefings covering priorities, updates, and service expectations.
• Provide regular coaching, training, and performance feedback.
• Ensure associates understand and follow company standards, food safety procedures, and service expectations consistently.
• Create a respectful, positive, and cooperative workplace.

Training and development

• Train, mentor, and develop bakery team members to maintain product quality and operational consistency.
• Support cross-training efforts to improve flexibility across the operation.
• Identify learning needs and partner with the Pastry Chef to strengthen team capability.
• Encourage ongoing learning and professional growth.

Communication and guest service

• Communicate effectively with colleagues across hotel departments.
• Lead short, clear, and productive daily briefings.
• Build strong relationships with both internal and external guests.
• Handle guest comments, requests, and concerns professionally and quickly.
• Represent the hotel in a polished manner while promoting memorable guest experiences.

Safety, quality, and compliance

• Follow all food safety laws, HACCP standards, ADFCA regulations, and company policies.
• Help maintain a safe workplace by following health and safety procedures.
• Use and care for kitchen equipment properly.
• Take part in internal and external food safety and hygiene audits.
• Support eco-friendly work practices and sustainability efforts.

Additional responsibilities

• Perform any other reasonable duties assigned by the Pastry Chef or Executive Chef.
• Support hotel operations during busy periods and special events.
• Take part in continuous improvement initiatives aimed at improving quality, efficiency, and guest satisfaction.

Qualifications and experience

You should have at least 2 years of experience as a Chef de Partie in Bakery/Pastry within an internationally branded hotel. A Diploma or Certificate in Culinary Arts, Hospitality, or a similar field is required. HACCP or Food Safety certification is an advantage. Strong computer literacy is expected, along with solid knowledge of bakery production methods, food costing, and kitchen operations.

Service culture

The role calls for Wyndham's Count on Me! service culture, which means being responsive, respectful, and committed to delivering a great guest experience.