Summary
A Senior Chef de Partie is a supervisory role in the pastry section of a professional kitchen. This position involves hands-on production while leading junior staff, ensuring consistency, and supporting higher management.
Key Responsibilities and Duties
· Oversee and supervise daily operations in the pastry section, including production of desserts, pastries, breads, chocolates, confections, petit fours, and other baked goods.
· Prepare and execute a wide variety of pastry and dessert items according to established recipes, techniques, presentation standards, and quality guidelines set by the Executive Pastry Chef or hotel/restaurant.
· Ensure consistent high quality, taste, texture, portion control, presentation, and temperature of all items leaving the pastry station.
· Assist in menu development by collaborating with the Executive Pastry Chef or culinary team to create innovative, seasonal, or specialty desserts that align with trends, dietary needs, and establishment branding.
· Manage ingredient inventory: monitor stock levels, source high-quality ingredients, minimize waste, control costs, and ensure freshness and availability.
· Train, mentor, and supervise junior pastry staff (e.g., Commis Chefs or Demi Chefs), providing guidance on techniques, recipes, safety protocols, and professional development while offering constructive feedback.
· Maintain strict hygiene, sanitation, and food safety standards in the pastry kitchen, including proper storage, labelling, and cleaning procedures.
· Assist the Sous Chef or Pastry Chef in their absence, such as leading line-ups, shift management, or overseeing broader kitchen duties.
· Conduct quality checks on finished products and plated desserts before service.
· Support special events, banquets, or custom orders by producing high-volume or bespoke pastry items.
Operate and maintain pastry equipment (e.g., ovens, mixers, chocolate tempering machines) safely and efficiently