Pastry Chef De Partie
2025-05-15T10:53:10+00:00
Accor
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https://all.accor.com/
FULL_TIME
Nairobi
Nairobi
00100
Kenya
Hospitality, and Tourism
Restaurant & Hospitality
2025-05-29T17:00:00+00:00
Kenya
8
Job Description
The Pastry Chef de Partie is responsible for supporting the pastry team in preparing high-quality desserts, pastries, and baked goods while ensuring consistency, creativity, and adherence to hygiene and safety standards. This role involves supervising and training junior team members, maintaining kitchen organization, and contributing to menu development.
Key Responsibilities:
Pastry Preparation & Presentation
- Prepare a variety of pastries, desserts, bread, and other baked goods according to established recipes and standards.
- Ensure proper presentation and quality of all items leaving the pastry section.
- Maintain creativity and innovation in daily production.
Kitchen Supervision
- Supervise and support junior team members, including commis Chefs and apprentices.
- Delegate tasks effectively to ensure smooth workflow within the pastry section.
- Monitor portion control, waste management, and food storage practices.
Menu Development
- Assist in creating new recipes and improving existing dishes.
- Collaborate with the Pastry Sous Chef or Executive Pastry Chef on seasonal and special event menus.
Hygiene & Safety Compliance
- Adhere to food hygiene, safety, and sanitation standards as per local regulations and company policies.
- Conduct regular checks to ensure cleanliness and organization of the pastry kitchen.
Inventory Management
- Monitor stock levels and communicate with the purchasing team for replenishments.
- Ensure proper storage and labeling of ingredients to maintain freshness.
Training & Development
- Train and mentor junior staff in pastry techniques and standards.
- Promote a culture of learning and continuous improvement within the team.
Qualifications
Requirements:
Education & Experience:
- Diploma or certification in Pastry Arts, Culinary Arts, or a related field.
- Minimum 2-3 years of experience in a similar role within a high-end hotel or restaurant.
Skills & Attributes:
- Strong knowledge of pastry techniques, baking, and dessert preparation.
- Creativity and attention to detail.
- Excellent organizational and time management skills.
- Leadership abilities with a collaborative mindset.
- Commitment to maintaining high standards of hygiene and safety.
Physical Requirements:
- Ability to stand for extended periods.
- Comfortable working in a fast-paced, high-pressure environment.
Pastry Preparation & Presentation Prepare a variety of pastries, desserts, bread, and other baked goods according to established recipes and standards. Ensure proper presentation and quality of all items leaving the pastry section. Maintain creativity and innovation in daily production. Kitchen Supervision Supervise and support junior team members, including commis Chefs and apprentices. Delegate tasks effectively to ensure smooth workflow within the pastry section. Monitor portion control, waste management, and food storage practices. Menu Development Assist in creating new recipes and improving existing dishes. Collaborate with the Pastry Sous Chef or Executive Pastry Chef on seasonal and special event menus. Hygiene & Safety Compliance Adhere to food hygiene, safety, and sanitation standards as per local regulations and company policies. Conduct regular checks to ensure cleanliness and organization of the pastry kitchen. Inventory Management Monitor stock levels and communicate with the purchasing team for replenishments. Ensure proper storage and labeling of ingredients to maintain freshness. Training & Development Train and mentor junior staff in pastry techniques and standards. Promote a culture of learning and continuous improvement within the team.
Strong knowledge of pastry techniques, baking, and dessert preparation. Creativity and attention to detail. Excellent organizational and time management skills. Leadership abilities with a collaborative mindset. Commitment to maintaining high standards of hygiene and safety.
Diploma or certification in Pastry Arts, Culinary Arts, or a related field. Minimum 2-3 years of experience in a similar role within a high-end hotel or restaurant.
JOB-6825c796340cb
Vacancy title:
Pastry Chef De Partie
[Type: FULL_TIME, Industry: Hospitality, and Tourism, Category: Restaurant & Hospitality]
Jobs at:
Accor
Deadline of this Job:
Thursday, May 29 2025
Duty Station:
Nairobi | Nairobi | Kenya
Summary
Date Posted: Thursday, May 15 2025, Base Salary: Not Disclosed
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JOB DETAILS:
Job Description
The Pastry Chef de Partie is responsible for supporting the pastry team in preparing high-quality desserts, pastries, and baked goods while ensuring consistency, creativity, and adherence to hygiene and safety standards. This role involves supervising and training junior team members, maintaining kitchen organization, and contributing to menu development.
Key Responsibilities:
Pastry Preparation & Presentation
- Prepare a variety of pastries, desserts, bread, and other baked goods according to established recipes and standards.
- Ensure proper presentation and quality of all items leaving the pastry section.
- Maintain creativity and innovation in daily production.
Kitchen Supervision
- Supervise and support junior team members, including commis Chefs and apprentices.
- Delegate tasks effectively to ensure smooth workflow within the pastry section.
- Monitor portion control, waste management, and food storage practices.
Menu Development
- Assist in creating new recipes and improving existing dishes.
- Collaborate with the Pastry Sous Chef or Executive Pastry Chef on seasonal and special event menus.
Hygiene & Safety Compliance
- Adhere to food hygiene, safety, and sanitation standards as per local regulations and company policies.
- Conduct regular checks to ensure cleanliness and organization of the pastry kitchen.
Inventory Management
- Monitor stock levels and communicate with the purchasing team for replenishments.
- Ensure proper storage and labeling of ingredients to maintain freshness.
Training & Development
- Train and mentor junior staff in pastry techniques and standards.
- Promote a culture of learning and continuous improvement within the team.
Qualifications
Requirements:
Education & Experience:
- Diploma or certification in Pastry Arts, Culinary Arts, or a related field.
- Minimum 2-3 years of experience in a similar role within a high-end hotel or restaurant.
Skills & Attributes:
- Strong knowledge of pastry techniques, baking, and dessert preparation.
- Creativity and attention to detail.
- Excellent organizational and time management skills.
- Leadership abilities with a collaborative mindset.
- Commitment to maintaining high standards of hygiene and safety.
Physical Requirements:
- Ability to stand for extended periods.
- Comfortable working in a fast-paced, high-pressure environment.
Work Hours: 8
Experience in Months: 24
Level of Education: associate degree
Job application procedure
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