Pastry Chef de Partie
Core
Organize and manage pastry operations, coordinating the preparation and presentation of desserts, petit fours, breakfast items, and yeasted products.
Role type
Pastry Chef de Partie (Senior IC)
Builds
Desserts, petit fours, breakfast products, and yeasted goods for a Michelin-starred restaurant
Domain
Fine dining / Italian cuisine
Required skills
Pastry techniques, mise en place management, team coordination, inventory control, HACCP compliance, quality assurance
Preferred skills
Experience in Michelin-starred restaurants, ability to train staff, problem-solving under pressure
Technologies
None stated
Responsibilities
Organize and plan mise en place; Coordinate and supervise team members; Ensure quality and quantity of preparations; Manage stock and reduce waste; Maintain HACCP compliance and kitchen hygiene; Resolve operational issues promptly
Seniority
Mid-level, hands-on IC