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Pastry Chef de Partie (CDP) Scope and General Purpose: The Pastry Chef de Partie is responsible for managing the pastry section of the kitchen and ensuring the preparation, presentation, and delivery of high-quality baked goods and desserts in line with fine-dining standards. This role requires strong pastry skills, creativity, and attention to detail while supporting the Sous Chefs and Head Chefs to deliver an exceptional culinary experience for guests. Key Responsibilities Pastry Section Management Manage and oversee the pastry section, including desserts, baked goods, and plated pastry items Ensure all pastry items are prepared to the highest standards within required timeframes Maintain consistency in flavour, texture, portion size, and presentation Pastry Preparation & Production Prepare all pastry mise-en-place fresh and on time Ensure correct storage and handling of pastry ingredients and finished products Produce desserts, breads, and pastry items according to menus, recipes, and guest preferences Assist in developing new dessert concepts and menu items using seasonal and locally sourced ingredients Plating & Presentation Portion and plate desserts with a strong focus on visual appeal and detail Ensure consistency and quality across all pastry presentations Kitchen Hygiene & Safety Maintain high standards of food safety, hygiene, and health and safety compliance Keep the pastry section clean, organised, and compliant with hygiene standards Ensure proper handling, labeling, and storage of ingredients Check pastry equipment daily and report maintenance issues promptly Stock Management Monitor stock levels for the pastry section and minimise waste Assist with ordering, receiving, storing, and rotating pastry supplies Use ingredients efficiently to support cost control Assist with monthly stock takes Learning & Development Continue developing pastry techniques and skills under the guidance of senior chefs Leadership; Teamwork & Communication Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations Support the kitchen team during service, particularly during busy periods Train and mentor Commis Chefs and Demi Chefs within the pastry section Villas & Special Events Prepare pastry and dessert items for villas, bomas, private dining, and special events Handle special dietary requirements, including gluten-free, vegan, and allergen-friendly desserts Interact professionally with guests when required during private dining experiences Requirements Formal culinary or pastry qualification, or relevant professional pastry kitchen experience Minimum 3–5 years’ experience, including time as a Demi Chef in a pastry section Proven ability to manage a pastry section independently Strong knowledge of pastry techniques, baking, dessert plating, and production Good leadership, communication, and problem-solving skills Ability to work independently and perform well under pressure Passion for pastry and dessert creation Sound knowledge of food safety, hygiene standards, and stock management Flexibility to work shifts, weekends, and public holidays
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