Chef de Partie (Pastry)

Company Overview JP Pepperdine Group spices up dining with quality food, service, and atmosphere. Founded in 1966 with Jack’s Place Steakhouse, it now includes Eatzi Gourmet divisions, delivering fresh concepts and memorable experiences for great value. Job Summary Lead daily bakery and pastry production to deliver high-quality products that meet company standards and customer expectations while managing team performance and operational efficiency. Responsibilities • Oversee daily pastry and bakery production to ensure timely delivery of products • Prepare and produce bread, puff pastries, pizza dough, curry puffs, and other bakery items following recipes and quality standards • Decorate cakes according to company standards and customer requirements to ensure appealing presentation • Maintain consistent product quality, freshness, and presentation through regular quality checks • Plan and prioritize daily production schedules and urgent orders to meet demand efficiently • Supervise and guide bakery and pastry team members to maintain production standards and teamwork • Implement proper food storage and stock rotation practices to minimize wastage and ensure food safety • Monitor food and labor costs to stay within allocated budgets and optimize resource use • Maintain accurate production schedules, recipe cards, and product presentation standards for operational consistency • Conduct monthly stock inventory to track supplies and manage procurement needs • Ensure kitchen equipment and work areas are clean, sanitized, and well maintained for safety and hygiene • Report equipment faults and maintenance issues promptly to the Head Pastry Chef for resolution • Comply with food safety, hygiene, health, and safety regulations to maintain a safe working environment • Collaborate with Sales and Customer Service teams to fulfill daily bakery, pastry, and cake orders accurately • Assist the Head Pastry Chef with new product development and recipe research and development (R&D) • Train and mentor bakery and pastry staff to uphold consistent production quality and standards Required competencies and certifications • Diploma or relevant qualification in Baking and Pastry • 3–4 years of relevant work experience in a bakery or pastry kitchen • Proficient in large-scale production of bread, puff pastry, and pizza dough for corporate and outlet orders • Knowledge of cake decoration and finishing, baking techniques, recipes, professional bakery equipment, food safety, hygiene, and proper food storage practices • Strong baking skills with attention to detail and product presentation • Ability to work independently and take ownership of assigned duties • Ability to supervise and guide bakery and pastry team members effectively • Ability to assess product quality, freshness, and consistency • Good teamwork, communication, and organizational skills • Willingness to work six days a week and public holidays as required