Chef de Partie Pastry

Your day to day Key Responsibilities​ • Manage daily operations of the assigned pastry section to ensure quality, consistency, and presentation.​ • Prepare, bake, and finish pastries, desserts, breads, and other bakery items according to recipes and brand standards.​ • Assist with pre-opening activities including kitchen setup, equipment testing, trial production, and SOP implementation.​ • Supervise and mentor Demi Chefs and Commis Pastry assigned to the section.​ • Ensure compliance with IHG standards, HACCP, LQA, and local health regulations.​ • Maintain cleanliness, organization, and safe working practices in the pastry section.​ • Control portioning, minimize wastage, and support cost targets.​ • Report equipment or production issues to the Pastry Chef.​ ​ Qualifications​ • Certificate or Diploma in Pastry, Baking, or Culinary Arts.​ • Minimum 2–3 years of professional pastry experience, preferably in a hotel, bakery, or large-scale operation.​ • Pre-opening or international hotel experience preferred.​ ​ Skills & Competencies​ • Strong technical pastry and baking skills​ • Ability to supervise and train junior pastry staff​ • Knowledge of food safety, hygiene, and quality standards​ • Good organization, time management, and teamwork skills​ • Ability to perform under pressure and maintain consistency​ • Maintain your department's consistency through the continuous improvement of the quality of raw and processed ingredients, as well as all relevant costs and expenses. ​ • To collaborate directly with all support departments—Engineering, Stewarding, and Hygiene—regarding the maintenance of the hotel's Fire Life Safety Program, equipment up keep, and Hygiene Program to meet the highest IHG standards.​ • Actively contribute to the IHG Hotels Food Library and hold regular masterclasses within the team to continuously enhance quality.​ • Daily, weekly, and monthly planning with your team while delegating skill-based tasks to the appropriate team members.​ • To run a cost-effective operation, maximizing product quality and profitability while upholding IHG standards and food philosophy.​ • Establish unique seasonal identities for the food and ensure that these offerings fulfill our IHG Guests' needs.​ • Ensures customer satisfaction in accordance with the InterContinental Distinction Service Behaviors, the Strategic Brand Pillars, and the relevant service standards of the IHG Brand.​ • He must ensure that all food offerings at the resort are the most attractive and flavorful possible so that we consistently provide the highest quality food to our guests.​ • I personally meet with potential event guests for menu planning and discussions. I interact with IHG guests daily in outlets and create meaningful relationships. ​ • Personally, I monitor and follow through on VIP guests' and special dietary requirements. ​