Chef De Partie - Pastry

IHG Hotels & Resorts

This job posting is for a position at a Hotel owned and operated by an independent franchisee, not by IHG or its affiliates. IHG has no involvement in the hiring or day-to-day employment policies or practices of franchisees.


Your day to day

Pastry Production:

You will be responsible for producing a wide range of pastry items, including desserts, cakes, bread, pastries, and other baked goods. This involves following standardized recipes and ensuring the correct techniques are used for each item. You should have excellent knowledge and skills in pastry preparation, baking, and finishing techniques.

Recipe Development:

In collaboration with the Head Pastry Chef, you may be involved in developing new pastry recipes or modifying existing ones. This may include experimenting with flavors, textures, and presentation to create innovative and visually appealing desserts and pastries.

Team Coordination:

As a Chef de Partie, you will oversee and coordinate the activities of junior pastry chefs and commis pastry chefs. This includes assigning tasks, providing guidance, and ensuring the smooth operation of the pastry section. You should have good leadership and communication skills to effectively manage the team.

Quality Control:

Maintaining high standards of food quality is crucial in a pastry kitchen. You will be responsible for ensuring that all pastries are prepared, cooked, and presented to the required standards. This involves conducting regular taste tests, visual inspections, and making adjustments as necessary.

Kitchen Operations:

You will work closely with other sections of the kitchen, such as the main kitchen and the bakery, to coordinate the overall food production process. This includes coordinating the timing of pastry items with other courses and ensuring efficient use of kitchen resources.

Food Safety and Hygiene:

Adhering to food safety and hygiene standards is essential in a professional kitchen. You will be responsible for maintaining cleanliness and organization in your section, following proper food handling procedures, and ensuring compliance with health and safety regulations.

Inventory Management:

As a Chef de Partie, you will be responsible for managing and controlling inventory in the pastry section.

This involves monitoring stock levels, placing orders for ingredients and supplies, and ensuring proper storage and rotation of perishable items.

Training and Development:

You may be involved in training and mentoring junior members of the pastry team, imparting your knowledge and skills to help them grow in their roles. You should have a strong grasp of pastry techniques and be able to provide guidance and support to less experienced chefs.

What We Need From You

• Proven experience in pastry/bakery (commis to demi to pastry chef roles).
• Strong knowledge of classic and modern pastries, bread, cakes, chocolate, and plated desserts.
• Creativity in developing new recipes, seasonal menus, and special event desserts.
• Ability to handle kitchen equipment related to pastry production.
• Strong organizational and time-management skills.
• Attention to detail, precision, and artistic flair.
• Ability to work under pressure and meet deadlines.
• Team leadership and training abilities (for higher positions).
• Passion for innovation and continuous learning