Chef De Partie

Job Description

· Minimum 3–5 years’ experience Chef de partie in pastry within 5-Star hotels or fine pastry establishments, including 2–3 years in a supervisory role.

· Strong expertise in desserts, cakes, tarts, viennoiserie, and plated pastries.

· Ability to support the Pastry Chef in daily operations, production planning and team supervision.

· Creative in recipe development while maintaining 5-star standards of quality and presentation.

· Skilled in cost control, portioning, and minimizing waste.

· Excellent knowledge of HACCP, hygiene, and food safety practices.

Desired Candidate Profile

Indian

Diploma(Hotel Management)

Male

Culinary or pastry diploma/certification preferred.