Chef De Partie - Pastry Kitchen

Role Overview

Chef De Partie - Pastry Kitchen at Hilton. The position is based in a high-volume pastry kitchen environment.

Role Purpose

To prepare and deliver high-quality pastry products while supervising the pastry team, maintaining kitchen standards, and ensuring compliance with food safety and cost management objectives.

Key Responsibilities

Production

• Prepare, bake, and finish a variety of pastries, desserts, cakes, and other sweet items according to standard recipes.
• Ensure consistency in taste, texture, and presentation across all pastry products.

Team Supervision

• Oversee and support Commis Chefs and other team members within the assigned pastry section.
• Provide guidance and ensure smooth and efficient operations in the absence of senior chefs.

Kitchen Standards & Hygiene

• Keep all pastry work areas, equipment, and utensils clean, organised, and free from cross-contamination.
• Follow food safety and hygiene standards at all times.
• Maintain compliance with health, safety, sanitation, and food hygiene regulations.

Inventory & Quality Control

• Monitor the quality and freshness of ingredients and finished products.
• Ensure proper storage, labelling, and stock rotation of all items.

Cost Management

• Contribute to controlling food costs by minimising waste and following portion standards.
• Use ingredients efficiently to support departmental financial targets.

Qualifications & Experience

• Diploma or Bachelor in Pastry Arts.
• Previously worked in a high-volume Pastry Kitchen.

Skills & Competencies

• Computer skills.
• Communication skills.