Chef de Partie, Pastry, Executive

Location

Location to be confirmed

Job Type

Permanent, full-time

Primary Industry

Travel, Leisure, Tourism and Hospitality

Secondary Industry

Travel, Leisure, Tourism and Hospitality

Job Description

The role of Executive Chef, Chef de Partie and Pastry positions involves the preparation, production and presentation of high-quality products within a professional kitchen environment. The post-holder works closely with the broader culinary team to ensure the delivery of exceptional food standards, adhering to hygiene and safety regulations. This position requires creativity, technical skill and a thorough understanding of pastry techniques to meet the expectations of guests within the travel, leisure and hospitality sector.

Key Duties and Responsibilities

• Prepare and produce a variety of pastry items including desserts, breads, cakes, and other baked goods to the highest standards.
• Maintain consistent product quality by following recipes, portion control, and presentation guidelines.
• Ensure all food safety, hygiene and health and safety standards are strictly observed at all times.
• Manage the pastry section efficiently, including stock control, ordering, and minimising waste.
• Collaborate with the culinary team to develop seasonal menus and innovative pastry offerings.
• Supervise and support junior pastry staff, providing training and performance feedback as required.
• Monitor equipment and facilities within the pastry section, reporting any faults or maintenance needs promptly.
• Contribute to maintaining a clean, organised and safe working environment.
• Adapt to the operational needs of the kitchen, including special dietary requirements and bespoke orders.
• Participate in continuous professional development to stay updated with current pastry trends and techniques.

Required Qualifications

• Professional culinary qualification, ideally including pastry specialisation.
• Current food hygiene certificate or equivalent.

Education

• Completed recognised culinary training at an accredited institution.
• Ongoing professional development in pastry arts is advantageous.

Experience

• Minimum of three years’ experience working within a pastry kitchen in a professional hospitality setting.
• Proven ability in producing a wide range of pastry products to a high standard.
• Experience working in travel, leisure or hospitality industries is preferred.
• Demonstrable experience in supervising or mentoring junior kitchen staff.

Knowledge and Skills

• Comprehensive understanding of pastry techniques, ingredients and equipment.
• Strong organisational skills with the ability to manage time and prioritise tasks effectively.
• Excellent attention to detail and commitment to quality and consistency.
• Good communication skills to liaise with kitchen colleagues and management.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of food safety legislation and best practise in kitchen hygiene.
• Creativity and innovation in developing new pastry products and presentations.

Preferred Qualifications

• Advanced pastry or patisserie qualifications.
• Experience in luxury or high-end hospitality establishments.
• Training qualifications or experience in staff development and mentoring.
• Competence in menu development and costing.

Working Conditions

• Full-time hours, including early mornings, evenings, weekends and public holidays as required.
• Work takes place within a busy kitchen environment, which may be hot and fast-paced.
• Physical aspects include standing for extended periods and manual handling of ingredients and equipment.
• Adherence to uniform, hygiene and personal protective equipment standards is mandatory.
• Occasional requirement for flexible working hours to meet operational demands.

PLEASE EMAIL: morah@lodgistics.eco

Contact information

Megan