Lead Pastry Chef de Partie: Desserts & Menu Innovation

Vikings Group of Companies; Taguig; On-site; PHP 335,000 - 502,000; Full time

Job summary

Vikings Group of Companies, at NIU Aura in Taguig City, Metro Manila, seeks a Chef de Partie Pastry to lead pastry operations. The role involves developing desserts and supervising staff to maintain high standards.

You'll work with Head Chef to create menus, ensure safety, control costs, and maintain consistency across venues. The position requires formal pastry qualification and 3–5 years' experience in pastry kitchens.

Qualifications

• Formal pastry arts or culinary qualification from a recognized institution.
• Minimum 3–5 years of professional pastry kitchen experience, with supervisory exposure.
• Advanced pastry techniques including laminated doughs, choux, sponges, creams, glazes and chocolate work.
• Strong baking science understanding and adaptability to altitudes and climates.

Responsibilities

• Lead and manage all pastry operations, including recipe development and plating.
• Oversee daily pastry preparation, ensuring quality and portion control.
• Supervise and train junior pastry staff, providing mentorship.
• Maintain inventory control and ordering of pastry ingredients.
• Ensure compliance with food safety, sanitation and hygiene standards.
• Collaborate with Head Chef and kitchen teams to create menus and specials.
• Monitor food costs and implement waste-reduction strategies.
• Maintain a clean, organized pastry kitchen workspace.
• Adapt to both venues' requirements and ensure consistency across NIU and Aura.

Skills

Pastry leadership

Laminated doughs & pastry techniques

Team management

Time management

Food safety knowledge

Attention to detail

Education

Formal pastry arts/culinary qualification

Job description

Vikings Group of Companies, at NIU Aura in Taguig City, Metro Manila, seeks a Chef de Partie Pastry to lead pastry operations. The role involves developing desserts and supervising staff to maintain high standards.

You'll work with Head Chef to create menus, ensure safety, control costs, and maintain consistency across venues. The position requires formal pastry qualification and 3–5 years' experience in pastry kitchens.