Demi Chef de Partie (DCDP) – Pastry

Job description

Position Summary:
Assists in the daily operation of the pastry section, focusing on preparation and presentation of desserts, bakery items, and sweet components for buffets or a la carte.

Key Responsibilities

· Assist the Pastry CDP and Sous Chef in producing high-quality pastries and desserts.
· Prepare doughs, batters, fillings, creams, and decorative elements as per standards.
· Support buffet setups, afternoon tea, and banqueting pastry items.
· Monitor baking times and oven temperatures to ensure consistency.
· Follow recipes precisely and ensure mise in place is prepared efficiently.
· Maintain cleanliness and hygiene in the pastry kitchen.
· Properly store food items to minimize waste and maximize freshness.
· Report equipment maintenance issues promptly.

Desired profile

Qualifications :

Skills & Requirements:

·  1–2 years' pastry experience in a hotel or pastry kitchen environment.
·  Basic knowledge of bakery and dessert preparation.
·  Good knife skills and understanding of baking temperatures/times.
·  Attention to detail and willingness to learn.
·  Understanding of hygiene and safety procedures.