Chef de Partie - Pastry

Chef de Partie - Pastry

Filinvest Hospitality: Quest Plus Conference Center Manila

A Chef de Partie (Pastry) is a skilled, non-entry-level position responsible for managing a specific section of the kitchen with a high level of independence, ensuring quality food production, hygiene, and cost control.

Key Responsibilities

• Pastry & Food Production
• 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

Kitchen Operations

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
Cost Control & Inventory
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
Storage & Food Safety
Properly store food to avoid contamination and spoilage
Conduct daily temperature checks for storage areas
Maintain cleanliness and security of storage facilities
Ensure correct labeling and handling of food and chemicals
Nutrition & Quality
Support healthy menu planning with balanced nutrients
Minimize nutrient loss during preparation and cooking
Ensure dishes meet quality, taste, and presentation standards

Summary

This role requires a technically skilled pastry chef who can independently manage their station, ensure consistent product quality, uphold strict hygiene standards, and contribute to efficient kitchen operations and cost control.

Qualifications

Culinary degree or relevant certification in Pastry Arts or Professional Cooking is an advantage
Proven experience as a Pastry Chef or Chef de Partie, with strong background in baking and dessert production
Solid knowledge of pastry techniques (cakes, breads, desserts, plating, and basic decoration)
Strong understanding of food safety, sanitation, and kitchen hygiene standards
Ability to manage a station independently, including time management and multitasking in a fast-paced kitchen
Good attention to detail, creativity, and consistency in food quality and presentation
Willing to work in Muntinlupa City
Package Details