Pastry Chef De Partie

Description:

A Pastry Chef de Partie is responsible for preparing, producing, and presenting high-quality pastries, desserts, breads, and baked goods within the pastry section of the kitchen. This role requires strong technical pastry skills, creativity, and the ability to work efficiently under pressure. The Pastry CDP supports the Pastry Sous Chef and Pastry Chef in ensuring consistent quality, excellent presentation, and adherence to food safety standards.Key ResponsibilitiesPrepare and produce a variety of pastries, desserts, breads, cakes, tarts, chocolates, and plated desserts.Follow recipes, techniques, and presentation standards set by the Pastry Chef.Assist in developing new pastry items and menu concepts.Maintain mise en place for the pastry section.Ensure consistency in taste, texture, and presentation.Monitor portion control and minimise wastage.Ensure all ingredients and products are fresh, properly stored, and rotated.Assist in stock control, inventory counts, and placing orders.Maintain high standards of cleanliness and hygiene in the pastry kitchen.Ensure compliance with food safety and HACCP standards.Assist with training commis chefs and junior pastry staff.Participate in service, ensuring timely preparation and plating of desserts.Report equipment issues or shortages to senior chefs.Support the culinary team with special events, banquets, and functions. Qualifications & Experience

• Culinary qualification or diploma in Pastry & Confectionery (advantageous).
• 2–4 years experience in a professional pastry kitchen.
• Experience in hotels, lodges, fine dining, or high-volume establishments is beneficial.
• Strong knowledge of pastry techniques, baking, and dessert preparation.

Skills & Competencies

• Excellent baking and pastry production skills.
• Creativity and strong eye for detail and presentation.
• Strong time-management and organisational abilities.
• Ability to work under pressure in a fast-paced kitchen.
• Good communication and teamwork skills.
• Knowledge of food safety, hygiene, and HACCP requirements.
• Ability to follow instructions and work independently when needed.
• Passion for pastry arts and continuous learning.

Physical Requirements

• Ability to stand for long periods.
• Manual dexterity and precision for delicate pastry work.
• Stamina to handle repetitive tasks such as rolling, mixing, and kneading.

Working Conditions

• Early morning shifts may be required (for baking).
• Work in hot and busy kitchen environments.
• Shift work including weekends and public holidays.

Requirements:

• Culinary qualification or diploma in Pastry & Confectionery (advantageous).
• 2–4 years experience in a professional pastry kitchen.
• Experience in hotels, lodges, fine dining, or high-volume establishments is beneficial.
• Strong knowledge of pastry techniques, baking, and dessert preparation.

• Excellent baking and pastry production skills.
• Creativity and strong eye for detail and presentation.
• Strong time-management and organisational abilities.
• Ability to work under pressure in a fast-paced kitchen.
• Good communication and teamwork skills.
• Knowledge of food safety, hygiene, and HACCP requirements.
• Ability to follow instructions and work independently when needed.
• Passion for pastry arts and continuous learning.

• Ability to stand for long periods.
• Manual dexterity and precision for delicate pastry work.
• Stamina to handle repetitive tasks such as rolling, mixing, and kneading.

• Early morning shifts may be required (for baking).
• Work in hot and busy kitchen environments.
• Shift work including weekends and public holidays.