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