Chef de Partie – Dessert/ Bakery (高級廚師–甜品/ 烘焙)

Responsibilities:

• Assist the Pastry Chef in creating pastries, baked goods, and confections by following a set of recipes, ensuring all bakeries/ pastries are in line with the standards and menu.
• Stay informed on market trends and consumer preferences to innovate dessert and bakery offerings.
• Develop and create the updated menu in Western/ Japanese style dessert.
• Inspect portioning, presentation, and garnishing of all desserts/ pastries and prepare the monthly menu.
• Manage the food costs, inventory, and control the food order with the business forecast.
• Maintain a high standard of hygiene and cleanliness in all kitchen areas.
• Work closely with other kitchen sections to support outlet operations.
• Perform any other reasonable tasks assigned by your direct supervisor.
• Maintain regular and punctual attendance.

Requirements:

• At least 5 years’ relevant experience in F&B Bakery/ Pastry & 3 years at the supervisory level.
• Preferably with 1 year of experience as Chef de Partie in hotel or restaurant.
• Candidates with certificates related to Food Management/ Food Hygiene are preferred.
• Strong understanding of food safety standards and bakery operations.
• Able to lead, motivate, and train team members.