Chef De Partie - Pastry

The Chef de Partie - Pastry will be responsible for independently handling daily pastry production, supporting food-aggregator orders and event preparation, maintaining hygiene and kitchen discipline, and ensuring consistent execution of standardized recipes. Final finishing, quality sign-off, and new product development will be overseen by the Head Pastry Chef.

This is a hands-on execution role requiring minimal supervision once systems and recipes are explained.

Key Responsibilities

1. Pastry Production & ExecutionExecute pastry and dessert production using standardized recipes and yields

• Prepare components such as sponge bases, creams, mousse, fillings, glazes, choux, and tart elements
• Ensure consistency, portion control, and correct mise-en-place
• Work independently during regular production hours

2. Food Aggregator & Volume Production

• Support daily production for food-aggregator orders
• Understand basic production planning for peak and non-peak volumes
• Coordinate preparation, packing readiness, and dispatch timing
• Maintain product quality suitable for delivery formats

3. Kitchen Operations & Hygiene

• Maintain cleanliness, hygiene, and food safety standards at all times
• Follow FIFO, labeling, and correct storage practices
• Assist in basic stock control and wastage reduction
• Support and guide junior staff or helpers when required

4. Events & Live Service Support

• Assist in preparation and execution for events, pop-ups, and catering
• Support plating and service under time-bound conditions
• Work flexibly based on production and event schedules

Reporting StructureReports to: Head Pastry Chef

• Works closely with: Kitchen assistants and production support staff

• Mandatory Requirements3–6 years of experience in professional pastry kitchens
• Solid foundation in classical pastry techniques
• Ability to follow recipes accurately and work independently
• Comfortable in fast-paced, production-driven environments
• Strong hygiene, discipline, and work ethic

Preferred (Nice to Have)Experience in cloud kitchens or food-aggregator production

• Exposure to French-style pastry terminology and methods
• Prior hotel or boutique pastry kitchen experience

Compensation Commensurate with experience and independence,

Selection Process

• Shortlisting based on relevant experience
• Trial shift to assess execution, hygiene, speed, and kitchen discipline
• Final discussion post-trial

Important Note: This is not a training or internship role. Candidates should be comfortable handling day-to-day production responsibilities with limited supervision.