Pastry Chef de Partie
Core
Lead and supervise the pastry kitchen team to ensure high-quality production and efficient service execution for hotel guests.
Role type
Pastry Chef de Partie (Supervisory IC)
Builds
Pastry dishes and desserts for hotel guests and events
Domain
Hospitality / Fine Dining
Required skills
Team leadership, delegation, menu knowledge, quality control, food safety compliance, station management, waste reduction, equipment maintenance
Preferred skills
Sustainability practices, guest feedback integration, shift planning
Technologies
None stated
Responsibilities
Supervise team members and delegate duties, ensure food preparation meets recipes and standards, maintain kitchen cleanliness and equipment, monitor food safety logs and temperature controls, manage product rotation to minimize waste, communicate with Sous Chef and other Chefs, participate in shift briefings
Seniority
Mid-level, hands-on supervisor