Chef de Partie, Pastry

Responsibilities

• In charge of a small outlet serving a limited menu
  

• Trains, supervises, and guides lower positions (Cook 1–3, Pastry Helper, Cook Trainee)
  

• Ensures preparation, presentation, and culinary services are carried out promptly and to company standards
  

• Assists in developing the culinary team
  

• Maintains and updates standard recipes when necessary
  

• Keeps abreast of modern techniques to improve pastry offerings
  

• Supervises, mentors, coaches, and guides junior kitchen staff
  

• Checks quality and quantity of items ordered and received from stores
  

• Assigns cleaning responsibilities within the bakery section according to daily tasks
  

• Ensures operational targets are met; devises corrective and preventive action plans when needed
  

• Controls actual hours worked for team members under supervision
  

• Reads and applies math skills for following recipes
  

• Reports and tracks cleaning, engineering, hygiene, and pest control issues; coordinates with respective departments
  

• Works to reduce accident costs by ensuring a safe workplace
  

• Adheres to cost control procedures for both cost and quality
  

• Coordinates closely with the bakery team regarding operations
  

• Double -checks cleaning done by junior staff and stewarding team
  

• Attends relevant meetings as instructed by senior chefs
  

• Responsible for stock and food waste control together with the Chef de Partie
  

• Ensures packaging room and dry storage area are clean, hygienic, and properly organized
  

• Monitors business flow with senior chefs to manage schedules, rosters, and production quantities​
  

Requirements

Qualifications

• Degree in Culinary Arts or equivalent
  

• Solid foundation in pastry techniques and methods
  

• Trained and knowledgeable in Food Safety (HACCP / ISO22000)
  

• Willingness to work overtime, holidays, and weekends when required; always on call
  

• Experience in high -volume production
  

• Ability to manage food costs and food waste
  

• Skilled in events and banquet preparation
  

• Team player and problem solver
  

• Expertise in menu and new product development related to pastry operations
  

• Ability to read, write, and speak English effectively
  

• Working knowledge of computers and ability to navigate various software programs
  

• Strong communication skills
  

• Full understanding of the Team Member Code of Good Behaviour and ensuring compliance among the team
  

• Compliance with Solaire’s Integrated Food Safety System, Fire Safety, and Occupational Safety requirements
  

• Ensures safety protocols are followed and implemented while on duty
  

• Produces food according to established Solaire Integrated Food Safety System standards