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