Demi Chef de Partie – Pastry & Bakery

Role Overview

The Demi Chef de Partie for Pastry & Bakery supports the Chef de Partie in creating, preparing, and presenting premium bakery and pastry products. The position is focused on keeping taste, quality, hygiene, and food safety standards consistently high while helping the pastry and bakery station run smoothly and efficiently.

What You’ll Do

• Prepare an assortment of breads, pastries, cakes, desserts, cookies, and other baked goods in line with approved recipes and quality benchmarks.
• Assist with the day-to-day running of the pastry and bakery section.
• Make sure every item is produced and plated consistently according to company expectations.
• Keep the workstation clean, well-organized, and sanitary in line with HACCP and food safety requirements.
• Track ingredient inventory and inform the Chef de Partie when supplies run low.
• Accept deliveries, store ingredients properly, and rotate stock using FIFO to reduce waste.
• Use bakery and pastry equipment safely and maintain it in good working condition.
• Contribute to menu innovation by preparing seasonal and specialty bakery and pastry items.
• Help train and support Commis Chefs and kitchen assistants when needed.
• Reduce food wastage through careful preparation, storage, and portion control.
• Adhere to all company policies, health and safety rules, and kitchen SOPs.
• Carry out other tasks assigned by the Executive Chef, Sous Chef, or Chef de Partie.

Qualifications and Experience

This position calls for a Diploma or Certificate in Culinary Arts, Pastry, or Bakery, along with 2 to 3 years of hands-on experience in pastry and bakery operations, ideally in a hotel, restaurant, or catering setup. Strong knowledge of pastry production, bread making, cake decoration, and dessert preparation is needed, as well as a solid grasp of HACCP, hygiene, and food safety practices. The ideal candidate should be able to perform well in a busy environment and collaborate effectively with the wider kitchen team.

Core Competencies

• Pastry and bakery production
• Precision and attention to detail
• Food safety and hygiene
• Quality assurance
• Time management
• Team collaboration
• Clear communication
• Planning and organization
• Adaptability under pressure
• Strong commitment to high standards