Chef De Partie

Prepare high-quality bakery and pastry products that meet the hotel’s standards for taste, presentation, consistency, and food safety. The Chef de Partie will manage the day-to-day operation of the assigned section, support the wider kitchen team, and help deliver an excellent dining experience.

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.