Chef De Partie - Bakery and Pastry

Key Responsibilities • Prepare, bake, decorate, and present breads, pastries, desserts, cakes, and other bakery and pastry items in accordance with recipes and quality standards. • Manage the assigned bakery and pastry section during service, organising preparation and ensuring orders are completed accurately and on time. • Plan and complete daily mise en place, adjusting production to meet expected guest numbers, menus, events, and service requirements. • Follow recipes, portion guidelines, and presentation specifications to maintain consistency and minimise waste. • Monitor the quality, freshness, and availability of ingredients and finished products, rotating stock and reporting shortages or quality concerns. • Assist with menu development and the creation of seasonal bakery and pastry items, including suitable options for dietary requirements. • Maintain accurate food preparation, temperature, cleaning, and stock records in line with hotel procedures. • Follow food safety, hygiene, allergen management, and health and safety procedures, including the safe storage and handling of ingredients. • Keep workstations, ovens, mixers, utensils, refrigeration units, and storage areas clean, organised, and in good working order. • Use bakery and kitchen equipment safely, follow operating instructions, and report faults or maintenance requirements promptly. • Support the training and development of junior kitchen colleagues, sharing knowledge of bakery and pastry techniques and standards. • Work closely with other kitchen sections and service teams to coordinate production, communicate requirements, and support smooth service. • Respond professionally to feedback and special requests, communicating any dietary or allergen-related concerns to the appropriate team members. • Follow procedures for waste management, stock control, security, fire safety, and emergency situations. • Perform other relevant kitchen and bakery duties as assigned by the supervisor or manager. Requirements • Previous experience in a bakery, pastry kitchen, or similar professional kitchen role is required; experience at Chef de Partie level is desirable. • Sound knowledge of baking and pastry techniques, ingredients, food preparation, and professional kitchen standards. • Ability to follow recipes and specifications accurately while maintaining high standards of quality, consistency, and presentation. • Understanding of food safety, hygiene, allergen management, and safe food storage procedures. • Strong organisational skills and the ability to prioritise preparation and service tasks in a busy kitchen. • Good attention to detail, creativity, and pride in producing high-quality bakery and pastry items. • Ability to work independently, take responsibility for an assigned section, and contribute positively to a team. • Clear communication skills and a professional, cooperative approach when working with kitchen and service colleagues. • Reliable, punctual, adaptable, and able to respond constructively to changing service needs. • Physically able to stand for extended periods and safely handle kitchen equipment, ingredients, and supplies as required. • Flexible to work shifts, including early mornings, evenings, weekends, and public holidays, in line with business requirements.