Job Description

As a Chef de Partie – Pastry, you will be responsible for producing exceptional pastries and desserts that align with the luxury standards of Raffles and Fairmont. You’ll oversee a section of the pastry kitchen, ensuring consistency, creativity, and precision in all outputs while supporting junior staff and collaborating with senior chefs.

Key Responsibilities:

• Lead daily pastry preparation and supervise assigned team members to ensure smooth and efficient operations.
• Maintain high-quality standards in taste, presentation, and freshness.
• Contribute to new pastry ideas, seasonal menu items, and promotional creations.
• Mentor junior chefs, offer constructive feedback, and assist in staff evaluations.
• Control portion sizes, minimize waste, and manage ingredients efficiently.
• Enforce hygiene standards in compliance with HACCP and hotel policies.
• Work closely with the Executive Pastry Chef and Sous Chefs to ensure continuity and excellence.

Qualifications

• Culinary or Pastry Arts certification from a reputable institution
• 3+ years of experience in luxury hotel/s and/or resort/s
• Proficient in classic and modern pastry techniques
• Strong team leadership and communication skills
• Knowledge of food safety standards (e.g., HACCP)