Chef de Partie

1 day ago

Cebu City, Central Visayas, Philippines Bluewater Resorts Full time ₱600,000 - ₱800,000 per year

Chef de Partie – Pastry is responsible for supervising and executing all pastry and dessert preparations within the hotel or resort's dining outlets, banquets, and special events. This role ensures high-quality production, creative presentation, and adherence to hygiene and safety standards. The Chef de Partie also assists in training and developing pastry team members to maintain consistency and excellence in all pastry operations.


Key Responsibilities:

1. Production & Preparation

  • Prepare, bake, and decorate pastries, breads, cakes, and desserts according to hotel standards.
  • Ensure consistent quality, taste, and presentation across all pastry items.
  • Follow standard recipes and portion control to minimize wastage.
  • Assist in developing new pastry products, seasonal items, and themed displays.

2. Supervision & Coordination

  • Supervise daily operations in the pastry section.
  • Coordinate with other kitchen sections for smooth service flow, especially during banquets and events.
  • Guide and mentor Commis and Pastry Assistants to ensure proper techniques and timing.

3. Quality & Cost Control

  • Monitor product quality, freshness, and inventory levels.
  • Maintain proper storage and labeling of ingredients and finished products.
  • Assist in controlling food cost through effective portioning and minimizing waste.

4. Hygiene & Safety

  • Uphold strict hygiene, sanitation, and food safety standards in the pastry kitchen.
  • Ensure compliance with HACCP and local health regulations.
  • Conduct daily checks to ensure cleanliness and equipment maintenance.

5. Menu Development & Creativity

  • Support the Pastry Chef in creating and testing new dessert concepts for buffets, à la carte, and special functions.
  • Contribute creative ideas for displays, plating, and presentations that enhance guest experience.

Qualifications:
  • Diploma or Certificate in Pastry Arts, Culinary Arts, or equivalent.
  • Minimum 2–3 years experience in a similar role within a hotel or resort.
  • Strong knowledge of baking techniques, pastry production, and dessert presentation.
  • Ability to work under pressure in a high-volume environment.
  • Excellent teamwork, creativity, and time management skills.
  • Knowledge of food safety and sanitation standards (HACCP certification preferred).

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