Chef de Partie - Pastry

Nature Specialists, Inc.; Norzagaray; On-site; PHP 320,000 - 520,000; Full time

Job summary

Timberland Highlands Resort in the Filinvest Hospitality group seeks a Chef de Partie – Pastry to coordinate, supervise, and participate in pastry production, ensuring all items meet the high standards set by the Executive Chef. You will lead Commis Chefs, uphold food safety and HACCP standards, and manage inventory while assisting in menu development.

This role requires a pastry-focused background and proven leadership in a hotel or resort kitchen.

Qualifications

• Graduated in Culinary Arts or Hospitality Management.
• 2–3 years in pastry at hotel or resort.
• Strong pastry, baking, and presentation skills.
• Knowledge of food safety, sanitation, HACCP.
• Able to lead a kitchen team in a fast-paced environment.
• Willing to work on shifts, weekends, holidays.

Responsibilities

• Prepare and present pastries, desserts, breads per standard recipes.
• Supervise Commis Chefs and pastry staff.
• Ensure product quality, hygiene, and sanitation.
• Monitor inventory, control costs and reduce waste.
• Assist in menu development and recipe standardization.
• Maintain clean and efficient pastry kitchen.

Skills

Pastry expertise

Dessert preparation

Food safety

Team leadership

Detail oriented

Education

Culinary/Hospitality degree

Job description

Filinvest Company: Timberland Highlands Resort

In accordance with the policies, procedures, and standards of FilinvestHospitalityand Timberland Highlands Resort, and under the direct supervision of the Sous Chef, the Chef de Partie – Pastry is responsible for coordinating, supervising, and participating in the preparation of pastries, desserts, breads, and other baked products, ensuring that all items consistently meet the quality standards set by the Executive Chef.

Key Responsibilities:

• Prepare and present high-quality pastries, desserts, breads and baked goods in accordance with standard recipes.
• Supervise and guide Commis Chefs and other kitchen staff within the pastry section.
• Ensure consistency in product quality, food safety, hygiene and kitchen sanitation standards.
• Monitor inventory, control food costs and minimize waste within the assigned section.
• Assist in menu development, recipe standardization and the creation of new pastry offerings.
• Maintain a clean, organized, and efficient pastry kitchen while supporting smooth daily operations.

Qualifications:

• Graduate of Culinary Arts, Hospitality Management, or a related field.
• At least 2–3 years of experience as a Chef de Partie, Demi Chef de Partie, or equivalent role in pastry, preferably in a hotel or resort.
• Strong knowledge of pastry, baking, dessert preparation, and presentation techniques.
• Familiar with food safety, sanitation, and HACCP standards.
• Ability to lead a team and work effectively in a fast-paced kitchen environment.
• Creative, detail-oriented, and committed to delivering high-quality products consistently.
• Willing to work on shifting schedules, weekends, and holidays as required.