Pastry Chef de Partie — Lead Dessert Prep & Quality

Tb-Isle-Resort-Lp; Florida; On-site; USD 42,000 - 62,000; Full time

Job summary

Tb-Isle-Resort-Lp seeks a Chef de Partie to support the Executive Chef and Sous Chef in delivering high-quality dishes. You will oversee daily food preparation, guide associates, and ensure safety, sanitation, and cost controls while maintaining exceptional guest satisfaction.

The role requires a culinary degree or equivalent experience, strong English communication, and flexibility in shifts. You will work in a fast-paced hotel kitchen, aligning with brand standards and safety regulations.

Qualifications

• Culinary degree preferred and at least 3 years experience in a Cook I or supervisory level in a hotel or fine dining restaurant.
• Ability to communicate in English; second language is a plus.
• Knowledge of proper chemical handling, cleaning techniques and equipment operation.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, including proper uniform and nametag.
• Assist with daily food preparation and duties assigned by leaders to meet quality standards.
• Coordinate daily tasks with Executive Chef/Chef de Cuisine/Sous Chef.
• Estimate daily production needs and ensure quality of raw and cooked foods.
• Ensure production, preparation and presentation meet highest quality standards.
• Maintain guest satisfaction by controlling operating and food costs.
• Understand menu items, recipes, methods of production and presentation standards.

Skills

Food safety certification

Guest services

Communication skills

Microsoft Office

Education

Culinary degree

Job description

Tb-Isle-Resort-Lp seeks a Chef de Partie to support the Executive Chef and Sous Chef in delivering high-quality dishes. You will oversee daily food preparation, guide associates, and ensure safety, sanitation, and cost controls while maintaining exceptional guest satisfaction.

The role requires a culinary degree or equivalent experience, strong English communication, and flexibility in shifts. You will work in a fast-paced hotel kitchen, aligning with brand standards and safety regulations.