Luxury Pastry Chef de Partie | Banquets & High Tea

InterContinental Hotels Group; Adelaide; On-site; AUD 60,000 - 85,000; Full time

Benefits offered by this job

HIGA Award Rate + Superannuation

Birthday leave

Discounts on F&B and staff rates

Enhanced parental leave

Health days and flexible work options

Lifelong development program

IHG Career Milestones

Transfer of entitlements

Discount retail platform

Job summary

InterContinental Adelaide is seeking a talented pastry professional to join our luxury hotel kitchen. You will lead pastry operations across outlets, deliver creative desserts, and support Banquets and VIP events.

The role requires formal pastry qualifications and experience in high-end hospitality, with the ability to manage production for large-scale functions and maintain exceptional presentation and safety standards.

Qualifications

• Formal pastry and culinary qualifications are required.
• Experience as Pastry CDP, Senior Pastry CDP, or Junior Sous Chef in quality hotel/restaurants/events.
• Proven ability to manage production for large-volume functions and banquets.
• Organise and manage a pastry operation with minimal supervision.
• Strong communication and collaboration across kitchen teams.

Responsibilities

• Deliver daily pastry offerings across multiple hotel outlets.
• Plan and execute pastry production for large events and VIP functions.
• Coordinate pastry requirements with restaurant, banquets, events and room service.
• Produce high-quality products meeting dietary and allergen needs.
• Maintain food safety, hygiene, quality and presentation.

Skills

Pastry CDP/Senior CDP

Food safety & allergens

Strong communication

Attention to detail

Luxury hotel experience

Education

Formal pastry/patisserie/culinary qualifications

Job description

InterContinental Adelaide is seeking a talented pastry professional to join our luxury hotel kitchen. You will lead pastry operations across outlets, deliver creative desserts, and support Banquets and VIP events.

The role requires formal pastry qualifications and experience in high-end hospitality, with the ability to manage production for large-scale functions and maintain exceptional presentation and safety standards.