Demi Chef de partie (Pastry)

The Demi Chef - Pastry is responsible for assisting in the preparation and presentation of high-quality pastries, desserts, and baked goods in accordance with hotel standards. The role supports the Pastry Chef in daily operations, ensuring efficiency, creativity, and consistency in pastry production while maintaining hygiene and safety standards.

Key Responsibilities:

Pastry Preparation & Production:

Prepare and produce pastries, desserts, bread, and other baked goods as per the resort’s recipes and standards.

Assist in the development of new pastry items, ensuring innovation and creativity.

Follow portion controls and presentation specifications as set by the Pastry Chef.

Maintain consistency in taste, quality, and appearance of all pastry items.

Ensure timely preparation and service of pastries during breakfast, lunch, afternoon tea, and dinner operations.

Kitchen Operations & Hygiene:

Maintain cleanliness and organization of the pastry kitchen, ensuring compliance with IHG food safety and hygiene standards.

Follow HACCP guidelines and ensure all ingredients are stored and handled correctly.

Assist in inventory control, including proper labeling, stock rotation, and minimization of wastage.

Operate kitchen equipment safely and report any maintenance needs.

Collaboration & Teamwork:

Work closely with the Pastry Chef and other kitchen team members to ensure smooth operations.

Communicate effectively with colleagues and support team development.

Assist in training and mentoring junior pastry cooks and trainees.

Quality & Guest Satisfaction:

Ensure guest expectations are met by delivering high-quality pastries and desserts.

Address guest feedback and make improvements when necessary.

Uphold the brand’s culinary standards to enhance the dining experience.

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG hotels.​

Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.​

True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests ​

True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay​

True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs​

True Responsiveness

Education: Diploma or certification in Pastry, Bakery, or Culinary Arts from a recognized institution.

Experience: Minimum of 2 years of experience in a pastry kitchen, preferably in a 4 or 5-star hotel or resort.

Skills:

Strong knowledge of pastry techniques, ingredients, and presentation.

Ability to work in a fast-paced, high-pressure environment.

Creativity and passion for pastry and dessert innovation.

Basic knowledge of food safety and hygiene practices.

Good communication and teamwork skills.

Language: Basic English communication skills are an advantage.