Job Description

Job Description

Job Description

The Pastry Chef de Partie at Palm House is responsible for the daily preparation and production of high-quality pastries, desserts, and baked goods for all outlets, events, and banquets. This role supports the Executive Pastry Chef in maintaining the standards of quality, presentation, and innovation that define Palm House’s culinary excellence. The ideal candidate has a strong foundation in classical and modern pastry techniques, a keen eye for detail, and the ability to thrive in a fast-paced, high-volume environment.

• Prepare and execute all assigned pastry items work.

• Ensure consistency in quality, taste, and presentation in alignment with Palm House’s standards.

• Follow recipes and production methods precisely while maintaining creativity within assigned tasks.

• Assist in the production of custom desserts and showpieces for special events, weddings, and banquets.

• Set up and maintain a clean, organized, and sanitary pastry station before, during, and after service.

• Properly label, store, and rotate ingredients to ensure freshness and minimize waste.

• Adhere to health and safety guidelines in food handling, preparation, and storage.

• Work closely with other chefs de partie, commis chefs, and stewards to ensure smooth kitchen operations.

• Support pastry prep cooks and trainees by demonstrating proper technique and offering constructive feedback.

• Communicate with the Executive Pastry Chef on inventory needs, shortages, and menu development ideas.

• Assist with inventory counts and ordering of supplies specific to the pastry department.

• Monitor pastry production to ensure efficient time and resource use.

• Contribute to the continuous improvement of recipes, plating, and techniques.

• Minimum 2–3 years experience in a pastry kitchen, ideally in a hotel or upscale restaurant.

• Degree or certification in Pastry Arts from a recognized culinary school preferred.

• Strong knowledge of pastry fundamentals including doughs, custards, tempering chocolate, and sugar work.

• Ability to work efficiently under pressure while maintaining high standards.

• Team player with a positive attitude and willingness to learn and grow.

• ServSafe or food handler certification preferred.

• Ability to stand for extended periods (up to 8–10 hours per shift).

• Must be able to lift and carry up to 50 pounds.

• Frequent bending, stooping, reaching, and repetitive hand motions.

• Manual dexterity to operate pastry tools, mixers, ovens, and other equipment.

• Ability to work in warm and cold environments (kitchen, refrigerators, freezers).

• Flexible schedule availability including early mornings, nights, weekends, and holidays.

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