Chef de Partie Pastry (NIU by Vikings, Nuvali)

Vikings Group of Companies; Santa Rosa; On-site; PHP 446,000 - 670,000; Full time

Job summary

NIU by Vikings, Nuvali in Laguna is seeking a Chef de Partie Pastry to lead pastry production, ensure high standards of plating and presentation, and collaborate with the culinary team on seasonal dessert offerings.

The role requires formal pastry training and 3-5 years of upscale hospitality experience, with strong leadership, safety, and time-management skills to maintain brand quality across all pastry preparations.

Qualifications

• Formal culinary training or pastry arts qualification from a recognized institution.
• 3-5 years of pastry chef or chef de partie experience in fine dining or upscale hospitality.
• Proficiency in laminated doughs, creme work, chocolate work, sugar artistry and plated desserts.

Responsibilities

• Prepare, bake and present a diverse range of pastries, desserts, breads and baked goods according to recipes and plating standards.
• Maintain strict adherence to food safety, hygiene and sanitation protocols.
• Manage pastry ingredient inventory, ensuring stock levels and minimizing waste.
• Train and supervise junior pastry staff, ensuring consistency in quality and presentation.
• Create and develop new pastry menu items incorporating seasonal ingredients and trends.
• Collaborate with head chef to align pastry with overall menu strategy and guest preferences.
• Maintain pastry equipment and workstations, reporting maintenance issues promptly.
• Monitor portion control and plating consistency to uphold brand standards.
• Respond to special dietary requirements and guest requests with creativity and professionalism.

Skills

Pastry techniques

Leadership

Time management

Food safety

Attention to detail

Plating

Communication

Creativity

Education

Pastry arts qualification

Job description

About the role

We are seeking a talented Chef de Partie Pastry to join the culinary team at NIU by Vikings, Nuvali, located in Laguna. This is a full-time position that plays a crucial role in delivering exceptional pastry and dessert offerings to our guests.

Key responsibilities

• Prepare, bake and present a diverse range of pastries, desserts, breads and baked goods according to established recipes and plating standards


• Maintain strict adherence to food safety, hygiene and sanitation protocols at all times


• Manage inventory of pastry ingredients and supplies, ensuring adequate stock levels and minimizing waste


• Train and supervise junior pastry staff, providing guidance and ensuring consistency in quality and presentation


• Create and develop new pastry menu items, incorporating seasonal ingredients and contemporary culinary trends


• Collaborate with the head chef and culinary team to ensure pastry offerings align with overall menu strategy and guest preferences


• Maintain pastry equipment and workstations in optimal condition, reporting maintenance issues promptly


• Monitor portion control and plating consistency to maintain brand standards


• Respond to special dietary requirements and guest requests with creativity and professionalism

What we're looking for

• Formal culinary training or qualification in pastry arts from a recognized culinary institution


• Minimum 3-5 years of professional experience working as a pastry chef or chef de partie in a fine dining or upscale hospitality environment


• Advanced proficiency in pastry techniques including laminated doughs, creme work, chocolate work, sugar artistry and plated desserts


• Strong knowledge of baking science, including ingredient functions and their effects on end products


• Exceptional attention to detail and ability to maintain consistency across all pastry preparations


• Excellent time management and organizational skills with the ability to meet service times and deadlines


• Leadership qualities with the ability to mentor and motivate junior pastry staff effectively


• Proficiency in food safety certifications and hygiene standards


• Strong communication skills and ability to work collaboratively within a kitchen brigade structure


• Flexibility to adapt to menu changes and willingness to contribute creative ideas to the team


• Experience with contemporary plating techniques and presentation excellence