Pastry Chef De Partie

About the role

The Pastry Chef De Partie will lead the pastry and bakery production for a hotel within the Accor portfolio. You will ensure that every pastry, dessert and baked item meets the brand’s quality standards while supporting menu development and cost control.

Key responsibilities

• Oversee daily pastry and bakery operations across all hotel outlets.
• Maintain the highest sanitation and hygiene standards in the pastry section.
• Supervise, train and mentor junior pastry staff on preparation, presentation and safety.
• Assist with market lists, inter‑kitchen transfers and equipment maintenance.
• Be present during peak service periods to guarantee product quality.
• Taste and verify buffet, banqueting and display items according to Executive Chef specifications.
• Participate in continuous training and skill‑development programs.

Required profile

• Diploma or certificate in Pastry or Culinary Arts.
• 2–4 years of experience in a hotel pastry/bakery environment.
• Strong understanding of pastry production, costing and kitchen operations.
• Experience supervising or mentoring junior staff is an advantage.

Required skills

• Pastry production techniques
• Cost control and budgeting
• Kitchen equipment maintenance
• Food safety and hygiene compliance