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Chef De Partie - Pastry

Bridgetown
Not disclosed
Permanent full-time
Updated 01/09/2025

CHEF DE PARTIE - PASTRY

The CDP - Pastry is responsible for overseeing all pastry operations, including planning, preparation, and execution of high-quality desserts, baked goods, and specialty items for the hotel’s outlets, banquets, and special events.

KEY RESPONSIBILITIES

Pastry Operations

Supervise daily pastry production to ensure quality, consistency, and timely service.
Prepare desserts, baked goods, and specialty items following recipes and presentation standards.
Collaborate with the Executive Chef and Sous Chef on menu planning and new dessert concepts.
Address guest needs, including allergies and dietary requests.

Quality & Compliance

Maintain strict adherence to HACCP, food safety, and sanitation standards.
Inspect equipment, tools, and supplies for proper use, cleanliness, and functionality.
Ensure correct storage and handling of ingredients.

Cost & Inventory Control

Monitor stock levels and requisition supplies to maintain par.
Apply portion control and storage procedures to minimize waste and meet food cost targets.

Team Leadership

Train, guide, and supervise pastry staff, ensuring high performance and professional growth.
Communicate effectively with service staff on menu specials and product availability.
Foster a positive, collaborative, and efficient kitchen environment.

Professional Development

Attend scheduled trainings and stay engaged in continuous learning.
Perform additional duties as requested by the Executive Chef or Sous Chef.

MINIMUM QUALIFICATIONS

Proven experience in pastry production, preferably in a hotel, resort, or fine-dining environment.
Strong knowledge of pastry techniques, dessert trends, and creative menu development.
Ability to train, supervise, and motivate team members.
Ability to read and interpret catering B.E.O.’s (Banquet Event Orders).
Strong multitasking, organizational, and time-management skills with attention to detail.
Ability to stand for extended periods and perform physical tasks such as reaching, bending, and lifting up to 35 lbs (and occasionally 50 lbs).
Knowledge of HACCP, sanitation, and food safety practices.
Excellent communication and teamwork skills.

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