Chef de Partie - Pastry

Filinvest Development Corporation; San Mateo; On-site; PHP 250,000 - 400,000; Full time

Job summary

Timberland Highlands Resort in Rizal, Philippines, is seeking a Chef de Partie – Pastry to coordinate, supervise, and participate in preparing pastries, desserts, breads, and other baked goods.

Under the Sous Chef, you will lead a team of Commis Chefs, ensure quality, safety, and cleanliness, and help develop new pastry offerings while maintaining cost controls.

Qualifications

• Graduate of Culinary Arts, Hospitality Management, or a related field.
• 2–3 years of experience as a Chef de Partie or equivalent 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 in a fast-paced kitchen environment.
• Creative and detail-oriented, with a commitment to high-quality products.
• Willing to work shifting schedules, weekends, and holidays.

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 pastry 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.

Skills

Pastry

Baking

Dessert preparation

Presentation

Food safety

HACCP

Team leadership

Shift work

Education

Culinary Arts

Hospitality Management

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.