Chef de Partie (Bakery) Hilton Hotels

A Bakery Chef de Partie will ensure the preparation of high-quality pastries, breads, and other baked goods to deliver an excellent guest and member experience. You will be required to assist with food cost controls and maintain the highest standards of cleanliness and food safety. Specifically, you will be responsible for performing the following tasks to the highest standards:

What will I be doing?

A Bakery Chef de Partie will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Pastry Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Ensure all bakery preparation meets standards: Oversee the preparation and production of pastries, breads and other baked goods to ensure consistency and quality in presentation and taste.
• Prepare and present high-quality pastries: Create and present bread and other baked goods that delight guests and exceed expectations.
• Supervise bakery staff: Guide and mentor bakery team members, ensuring that they adhere to recipes, techniques, and presentation standards.
• Keep all working areas clean and tidy: Ensure all bakery areas, including equipment and work surfaces, are kept hygienic and organized, with no risk of cross-contamination.
• Prepare all mise-en-place for bakery menus: Ensure that all ingredients, tools, and equipment are prepared in advance, allowing smooth and efficient service.
• Assist in positive outcomes from guest queries: Respond to guest feedback and inquiries related to pastries in a timely and professional manner, ensuring that their experience is exceptional.
• Ensure bakery ingredients are of good quality and stored correctly: Maintain the integrity of ingredients by storing them properly and ensuring only the best-quality ingredients are used in bakery production.
• Contribute to controlling costs and improving gross profit margins: Work with the Head Baker and management to help control ingredient costs, reduce wastage, and improve profit margins while maintaining quality.
• Assist other departments where necessary: Support other kitchen departments (such as savory teams) when needed, and maintain good working relationships across the team.
• Assist the Head Baker in training staff: Help train junior pastry staff on techniques, recipes, and safety protocols, ensuring they adhere to company procedures.
• Report maintenance, hygiene, and hazard issues: Alert management to any equipment or facility issues and assist in maintaining safe work conditions.
• Comply with hotel security, fire regulations, and all health, safety, and food safety legislation: Ensure the pastry department adheres to all regulatory requirements, including health and safety standards.
• Be environmentally aware: Contribute to sustainable kitchen practices by minimizing waste and utilizing eco-friendly products where possible.