Chef De Partie - Pastry

Royal Garden Hotel; Greater London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A prestigious London hotel is seeking a Chef de Partie - Pastry to oversee their section, ensuring smooth operations and exceptional food quality. Key responsibilities include supervising the kitchen team, maintaining hygiene standards, and preparing dishes according to hotel recipes. The ideal candidate will have proven experience and strong organisational, leadership, and culinary skills. This role is essential for maintaining a high-quality dining experience and requires the ability to work in a fast-paced environment.

Qualifications

• Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up.
• Excellent knowledge of culinary techniques, ingredients, and modern cooking practices.
• Ability to work efficiently under pressure in a high-volume, fast-paced kitchen environment.

Responsibilities

• Organise and oversee your section to ensure smooth, efficient daily operations.
• Supervise and support Demi and Commis Chefs, fostering a positive team environment.
• Prepare and cook dishes to the hotel's recipes and standards.

Skills

Culinary techniques

Organisational skills

Leadership skills

Food safety

Communication skills

Computer literacy

Tools

Excel

Word

Outlook

Adaco/Opera

Job description

Chef de Partie - Pastry

The Chef de Partie - Pastry will oversee their assigned section, ensuring it runs smoothly and consistently to the highest standard. This role includes supervising Demi and Commis Chefs, maintaining excellent food quality, managing mise-en-place, and supporting the wider kitchen team to deliver an exceptional dining experience.

Responsibilities

• Organise and oversee your section to ensure smooth, efficient daily operations.
• Supervise and support Demi and Commis Chefs, fostering a positive and high-performing team environment.
• Prepare and cook dishes to the hotel's recipes and standards, maintaining exceptional food quality and presentation.
• Ensure all mise en place is completed on time and to the required standard for each service period.
• Maintain strict standards of hygiene, food safety, storage, labelling and rotation.
• Conduct daily checks to ensure cleanliness, organisation and proper maintenance of equipment and work areas.
• Communicate effectively with the Junior Sous Chef regarding special requirements, events and operational needs.
• Complete production charts, follow SOPs, and ensure adherence to all hotel policies and procedures.

Qualifications

• Proven experience as a Chef de Partie or strong experience as a Demi Chef ready to step up.
• Excellent knowledge of culinary techniques, ingredients, and modern cooking practices.
• Strong organisational skills with the ability to delegate, prioritise tasks and manage a busy section.
• Demonstrated leadership skills with the ability to train, guide and motivate junior chefs.
• Ability to work efficiently under pressure in a high-volume, fast-paced kitchen environment.
• Strong understanding of food safety, hygiene standards, and proper food storage and rotation practices.
• Good communication skills and the ability to work collaboratively within a diverse kitchen team.
• Computer literacy, ideally with experience using kitchen and hotel systems (Excel, Word, Outlook; Adaco/Opera desirable).
• Creative mindset with experience contributing to menu planning or recipe development.
• Sound business awareness, including understanding of cost control, portioning and waste management.