Luxury Pastry Chef de Partie - Five-Star Hotel Kitchen

Bvlgari Hotel London; Greater London; On-site; GBP 28,000 - 36,000; Full time

Benefits offered by this job

Luxury five-star kitchen environment

Premium ingredients and ingredients of

Training and progression opportunities

Iconic international brand

Job summary

Bvlgari Hotel London in Knightsbridge seeks an experienced Pastry Chef de Partie to join our luxury kitchen team and contribute to exceptional pastry products across the hotel’s dining outlets, including The Bvlgari Lounge. Reporting to the Pastry Head Chef, you will prepare pastries, breads, cakes and chocolate items to exacting standards.

You will take a leadership role within your section, guiding junior team members while ensuring food safety, cost control and high-quality presentation in a

Qualifications

• Good levels of written and spoken English are required.
• Strong technical foundation in pastry with a focus on quality and consistency.
• Experience as Pastry Chef de Partie or Demi Chef de Partie in luxury/hospitality environment.

Responsibilities

• Prepare and produce high-quality pastries, desserts, breads, and chocolate items.
• Ensure recipes and presentation guidelines are followed.
• Lead and support junior pastry team members.
• Receive, store and account for deliveries and supplies.
• Support stock control, cost management and waste reduction.
• Maintain highest standards of food safety, hygiene and cleanliness.
• Follow kitchen procedures and company policies.

Skills

English (written and spoken)

Food safety knowledge

Education

NVQ or professional qualifications desirable

Job description

Bvlgari Hotel London in Knightsbridge seeks an experienced Pastry Chef de Partie to join our luxury kitchen team and contribute to exceptional pastry products across the hotel’s dining outlets, including The Bvlgari Lounge. Reporting to the Pastry Head Chef, you will prepare pastries, breads, cakes and chocolate items to exacting standards.

You will take a leadership role within your section, guiding junior team members while ensuring food safety, cost control and high-quality presentation in a