Pastry Cook / Demi-Pastry Chef de Partie
Core
Prepare pastries, desserts, baked goods, and components for fine-dining guests while supporting menu development and kitchen operations.
Role type
Demi-Pastry Chef de Partie (hands-on IC)
Builds
Pastries, desserts, breads, and special touches for dining room and events
Domain
Fine-dining hospitality / Pastry arts
Deliverable
physical/clinical work
Required skills
Classical and modern pastry techniques, cake decorating, chocolate work, sugar art, food safety and sanitation, inventory management, cost control, time management, physical stamina
Preferred skills
Culinary degree or diploma in pastry arts, experience in fine-dining or luxury hospitality environments
Technologies
None stated
Responsibilities
Prepare pastries and desserts according to recipes and standards; Support menu development and seasonal offerings; Maintain quality, consistency, and presentation; Follow food safety and sanitation procedures; Monitor product usage and food waste; Collaborate with culinary and service teams; Assist with plating and presentation; Support inventory management
Seniority
Junior to Mid-level, hands-on IC