Demi Chef de Partie - Pastry

Fairmont Hotels & Resorts; Makati; On-site; PHP 279,000 - 446,000; Full time

Job summary

Fairmont Makati is seeking a pastry-focused professional to join the luxury hotel kitchen team. You will assist in the preparation, cooking, and presentation of pastry dishes, ensuring impeccable quality and adherence to HACCP standards.

In this role, you will train colleagues, coordinate with departments for smooth operations, and manage mise en place, plating, and inventory to uphold exceptional guest experiences.

Qualifications

• Graduate-level culinary training and pastry knowledge.
• Experience with pastry methods and presentation standards.
• Knowledge of MS Office and standard kitchen operations.

Responsibilities

• Assist in preparation, cooking, and presentation of pastry dishes per recipes and standards.
• Train and develop colleagues to ensure kitchen operations meet standards and communicate with other departments.
• Prepare ingredients, sauces, garnishes, and mise en place, oversee inventory and portion control.

Skills

Pastry techniques

Education

Bachelor in Culinary Arts

Tools

MS Office

Job description

Company Description

Fairmont Makati is a sophisticated urban retreat in the heart of Manila’s financial and commercial district, offering 280 elegantly appointed rooms and suites designed for comfort and refinement.

Nestled within Makati’s dynamic cityscape, the hotel is housed in a stunning glass tower, seamlessly blending modern luxury with timeless elegance. Guests can enjoy skyline views, personalized service, exquisite dining, indulgent spa treatments, and world-class amenities—

Conveniently located just 12 kilometers or approximately a 15‑minute drive from Ninoy Aquino International Airport, Fairmont Makati is the perfect destination for business, leisure, and sophisticated experiences in the heart of the city.

Job Description

• Assists in the preparation, cooking, and presentation of pastry dishes in accordance with established recipes and presentation standards, supports the Chef de Partie and Sous Chef in daily kitchen operations and service requirements, and follows all food safety, hygiene, and HACCP standards and procedures with meticulous attention
• Trains and develops colleagues to ensure that kitchen operations are compliant with the kitchen operating standard, and liaises with departments to ensure clear communication.
• Prepare ingredients, sauces, garnishes, and mise en place for service efficiently and accurately, ensuring food quality, consistency, and portion control standards are maintained at all times, and oversee inventory.

Qualifications

• Graduate of a Degree in Culinary Arts or any related field is an advantage.
• Strong working knowledge of cooking techniques in pastry, methods, and MS Office applications.
• Minimum of two (2) years of relevant experience in culinary at a luxury hotel is an asset.
• Completion of kitchen apprentice or chef training courses for at least one (1) year is an advantage.