Chef de Partie - Pastry

About the role

Exceptional Hospitality Starts with You. As a Chef de Partie you’re not just overseeing the preparation of high‑quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences for every guest.

Key responsibilities

• Prepare great tasting dishes: season, cook and test dishes according to standard recipes, ensuring consistency in taste and presentation.
• Supervise the kitchen team: oversee line cooks and provide support in the absence of senior chefs to ensure smooth and efficient operations.
• Maintain kitchen cleanliness: keep all work areas clean, tidy and free of cross‑contamination.
• Ensure food quality and storage compliance: monitor ingredient quality, proper storage and stock rotation.
• Assist with cost management: contribute to controlling food costs, improving gross profit margins and meeting departmental financial targets.
• Uphold regulatory standards: maintain compliance with health, safety, sanitation and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Required profile

• A passion for spreading the light and warmth of hospitality.
• Acting with integrity and always doing the right thing.
• Inspiring others through leadership.
• A belief that teamwork drives the best outcomes.
• A sense of ownership and accountability.
• Focus on the now, bringing urgency and discipline to every moment.