Chef De Partie - Pastry
A Chef De Partie – Pastry prepares and cooks according to standard procedures, recipes, performs all Pastry Kitchen and Bakery related work, assisting the Sous Chef in the day-to-day operation of the kitchen. The role participates in product development and ensures the smooth operation of the kitchen.

Key Responsibilities:

• Prepare food for guests and team members efficiently, economically, and hygienically according to standard recipes and procedures.
• Coordinate, organize, and participate in all kitchen production activities.
• Work seamlessly with recipes, standards, and plating guides.
• Maintain all HACCP aspects within hotel operations.
• Assist the Sous Chef in daily kitchen operations, maintaining high standards of food preparation and presentation.
• Assist the Sous Chef with planning dessert menus and food promotions.
• Control standards of food production and presentation throughout the hotel.
• Examine and ensure the quality of received goods, following standard recipes and preparation methods.
• Monitor food quality and quantity to ensure economical usage of ingredients and make necessary adjustments.
• Collaborate closely with the Executive Chef in the absence of the Pastry Sous Chef.
• Stay updated with new techniques and equipment, instructing team members on their correct usage.
• Assist with costing and pricing of dessert menus and other food services, considering hotel budget profit margins.
• Liaise with the banquet department and outlet manager on guest comments and follow up with necessary actions.
• Train staff on the correct usage of equipment, tools, and machines, focusing on continuous improvement of training manuals and SOPs.
• Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings to improve culinary operations, meet targets, and maintain communication.
• Ensure all equipment is in good working order and report any faults to the Executive Sous Chef.
• Maintain good personal hygiene, clean uniforms, proper sanitation, and cleanliness of workstations and tools.
• Promote teamwork to achieve departmental missions, goals, and standards.
• Maintain a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do the same.
• Carry out any other reasonable duties and responsibilities as assigned

A Chef De Partie - Pastry serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High School graduate.
• 2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards.
• Technical education in hospitality or culinary school preferred.
• Working experience in similar capacity with international chain hotels is preferred.
• Good command in English, both verbal and written to meet business needs.
• Up to date with sanitation classes.
• Knowledgeable in HACCP.
• Proficient in pastry, bread baking, and certain chocolate making techniques.
• Able to work with and consume all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Possess good leadership and training skills.
• Good command in verbal and written English to meet business needs, preferred