Pastry Chef De Partie at Accor

The Pastry Chef de Partie is responsible for supporting the pastry team in preparing high-quality desserts, pastries, and baked goods while ensuring consistency, creativity, and adherence to hygiene and safety standards. This role involves supervising and training junior team members, maintaining kitchen organization, and contributing to menu development.

Key Responsibilities:

Pastry Preparation & Presentation

• Prepare a variety of pastries, desserts, bread, and other baked goods according to established recipes and standards.
• Ensure proper presentation and quality of all items leaving the pastry section.
• Maintain creativity and innovation in daily production.

Kitchen Supervision

• Supervise and support junior team members, including commis Chefs and apprentices.
• Delegate tasks effectively to ensure smooth workflow within the pastry section.
• Monitor portion control, waste management, and food storage practices.

Menu Development

• Assist in creating new recipes and improving existing dishes.
• Collaborate with the Pastry Sous Chef or Executive Pastry Chef on seasonal and special event menus.

Hygiene & Safety Compliance

• Adhere to food hygiene, safety, and sanitation standards as per local regulations and company policies.
• Conduct regular checks to ensure cleanliness and organization of the pastry kitchen.

Inventory Management

• Monitor stock levels and communicate with the purchasing team for replenishments.
• Ensure proper storage and labeling of ingredients to maintain freshness.

Training & Development

• Train and mentor junior staff in pastry techniques and standards.
• Promote a culture of learning and continuous improvement within the team.

Qualifications

Requirements:

Education & Experience:

• Diploma or certification in Pastry Arts, Culinary Arts, or a related field.
• Minimum 2-3 years of experience in a similar role within a high-end hotel or restaurant.