The Chef de Partie Pastry is responsible for overseeing the production and execution of pastry items, including desserts, breads, and Petit-four, within the kitchen. This role requires a deep understanding of pastry techniques, creativity, and the ability to maintain high standards of quality and consistency. The Chef de Partie Pastry works closely with the Pastry Sous-Chef and other kitchen staff to ensure that all pastry items are prepared to the highest standard and are well presented.
Prepare and execute a variety of pastry dishes, including desserts, breads, and others.
Ensure that all pastry items meet the kitchen’s standards for quality and presentation.
Assist in the development of new pastry recipes and menu items.
Maintain a clean and organized pastry station, adhering to food safety and hygiene standards.
Manage inventory and order supplies for the pastry section as needed.
Train and mentor junior pastry staff, providing guidance and support.
Collaborate with other kitchen staff to coordinate the preparation of pastry items with other menu components.
To be successful in this role, you have the ability to run a section, preparation and service. You can work without close supervision and manage Commis Chefs. You produce high quality food in given sections. An effective communicator, you have a high level of attention to detail. You hold a good level of numeracy. You are enthusiastic to develop your own skills and knowledge. You are adaptable to change and willing to embrace new ideas and processes. You hold a positive and approachable manner with team player qualities. You must have previous formal culinary training with a focus on pastry arts. Proven experience in a similar role, preferably in a fine dining environment. Strong knowledge of pastry techniques and trends. Knowledge in Chocolate Work, Patisserie and Sugar work. Understanding of flavour profiles and seasonal ingredients.
Desirable Qualifications: City & Guilds 706/1 | 706/2 Catering, NVQ Level, Level 1 and 2 Food Safety Awards.