Chef de Partie ( Pastry)

A Chef de Partie (Pastry) is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings.

What will I be doing?

As a Chef de Partie (Pastry), you are responsible for operating the pastry section of the kitchen, working closely with the Pastry Chef and Executive Sous Chef to deliver an excellent Guest and Member experience. A Chef de Parties (Pastry) Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Assist in running the pastry section of the kitchen
• Ensure excellent quality throughout the dessert offerings
• Bring creativity to the pastry offerings
• Supervise and coordinate all pastry and dessert preparation and presentation
• Plan production to facilitate daily requirements
• Develop appropriate seasonal menu offerings
• Manage food cost controls to contribute to Food and Beverage revenue
• Ensure compliance with food hygiene and Health and Safety regulations

What are we looking for?

Pastry Chefs serving Hilton brands are always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production
• Approaches pastry in a creative way
• Strong supervisory skills
• https://jobs.hilton.com/apac/en/job/HOT0CDBN/Chef-de-Partie-Pastry