Chef de Partie (Pastry) Hilton Hotels

A Pastry Chef de Partie will ensure the preparation of high-quality pastries, desserts, and baked goods to deliver an excellent guest and member experience. You will be required to assist with food cost controls and maintain the highest standards of cleanliness and food safety. Specifically, you will be responsible for performing the following tasks to the highest standards:

What will I be doing?

A Pastry Chef de Partie will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Pastry Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure all pastry preparation meets standards: Oversee the preparation and production of pastries, cakes, desserts, and other baked goods to ensure consistency and quality in presentation and taste.
• Prepare and present high-quality pastries: Create and present pastries, desserts, and other sweet treats that delight guests and exceed expectations.
• Supervise pastry staff: Guide and mentor pastry team members, ensuring that they adhere to recipes, techniques, and presentation standards.
• Keep all working areas clean and tidy: Ensure all pastry areas, including equipment and work surfaces, are kept hygienic and organized, with no risk of cross-contamination.
• Prepare all mise-en-place for pastry menus: Ensure that all ingredients, tools, and equipment are prepared in advance, allowing smooth and efficient service.
• Assist in positive outcomes from guest queries: Respond to guest feedback and inquiries related to pastries in a timely and professional manner, ensuring that their experience is exceptional.
• Ensure pastry ingredients are of good quality and stored correctly: Maintain the integrity of ingredients by storing them properly and ensuring only the best-quality ingredients are used in pastry production.
• Contribute to controlling costs and improving gross profit margins: Work with the Head Pastry Chef and management to help control ingredient costs, reduce wastage, and improve profit margins while maintaining quality.
• Assist other departments where necessary: Support other kitchen departments (such as savory teams) when needed, and maintain good working relationships across the team.
• Assist the Head Pastry Chef in training staff: Help train junior pastry staff on techniques, recipes, and safety protocols, ensuring they adhere to company procedures.
• Report maintenance, hygiene, and hazard issues: Alert management to any equipment or facility issues and assist in maintaining safe work conditions.
• Comply with hotel security, fire regulations, and all health, safety, and food safety legislation: Ensure the pastry department adheres to all regulatory requirements, including health and safety standards.
• Be environmentally aware: Contribute to sustainable kitchen practices by minimizing waste and utilizing eco-friendly products where possible.