Chef de Partie – Pastry & Bakery

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.