Pastry Chef de Partie: Desserts & Breads

Filinvest Hospitality Corporation; San Mateo; On-site; PHP 279,000 - 446,000; Full time

Job summary

Filinvest Hospitality Corporation's Timberland Highlands Resort in San Mateo, Rizal is seeking a Chef de Partie (Pastry) with proven pastry and baking expertise to craft pastries, breads, desserts, and confections for a premium dining program.

You will handle recipe execution, portion control, food safety, waste reduction, and maintain presentation standards while collaborating with the kitchen team to deliver exceptional guest experiences.

Qualifications

• Proven experience as a Pastry Chef or Chef de Partie.
• Strong background in baking and dessert production.
• Experience in pastry and food production within a hotel/restaurant environment.

Responsibilities

• Prepare and produce basic to intermediate pastries, desserts, breads, and baked goods.
• Execute recipes for cakes, tarts, pies, biscuits, fillings, sauces, icings, and glazes.
• Ensure proper food preparation techniques with minimal waste and accurate portioning.
• Maintain appealing presentation and preserve nutritional value of dishes.
• Use kitchen tools, equipment, and storage systems efficiently and safely.
• Follow proper food handling, preparation, and cooking methods (baking, steaming, frying, etc.).
• Maintain cleanliness, organization, and hygiene in all work areas.
• Ensure compliance with food safety and sanitation standards.
• Accurately measure ingredients and control portion sizes.
• Compute recipe and menu costs based on ingredients.
• Monitor stock levels, apply FIFO (use-by-date), and minimize wastage.
• Check quality of incoming goods and report discrepancies.

Skills

Pastry production

Baking

Dessert production

Job description

Filinvest Hospitality Corporation's Timberland Highlands Resort in San Mateo, Rizal is seeking a Chef de Partie (Pastry) with proven pastry and baking expertise to craft pastries, breads, desserts, and confections for a premium dining program.

You will handle recipe execution, portion control, food safety, waste reduction, and maintain presentation standards while collaborating with the kitchen team to deliver exceptional guest experiences.