Chef De Partie Pastry

Position Purpose

The Chef de Partie (CDP) - Pastry is the expert section manager and quality guarantor responsible for the hands-on execution of all assigned pastry production.

This role's core purpose is to ensure the consistent, high-quality, and technical excellence of all pastry and dessert items on their dedicated section, from production through final presentation. They are the primary on-site leader for their specialty, responsible for training junior staff, managing section resources, and flawlessly executing complex pastry presentations for all catering events.

This role requires a high level of skill, creativity, and attention to detail. Reporting directly to the Sous Chefs, and ultimately to the Assistant Pastry Chef and Executive Pastry Chef, this role involves managing a specific section during high-volume production in our central catering unit and playing a crucial, hands-on role in the execution of off-site catering events. To be a natural leader of junior staff and possess the adaptability required to excel in both pastry kitchen production and event service environments.

Main Responsibilities

Station Management and Production (In-Unit)

• Station Ownership : Fully manage and run an assigned pastry section ensuring all production targets for catering events are met.
• Quality Control : Execute advanced technical recipes with precision, ensuring that all products leaving the section are uniform in appearance, taste, and texture, strictly adhering to the standards set by the Executive Pastry Chef.
• Staff Supervision : Directly lead, train, and mentor the Demi Chefs de Partie and Commis Pastry Chefs assigned to the station, delegating tasks and verifying the quality of their preparatory work.
• Cost and Inventory : Monitor and control product usage on the station to minimize waste and manage costs. Communicate ingredient needs and assist the Sous Chef with large inventory counts and ordering.
• Recipe Compliance : Ensure all staff utilize and adhere to documented, standardized recipes and portion control guidelines consistently.

Event Execution and Presentation (Off-Site)

Administration and Compliance

Key Competencies