Chef de Partie (Pastry)

Job description

Support the executive chef and pastry chef in the daily operation and work to ensure a successful working environment. Assist the executive chef and pastry chef in creating and developing a diverse and appealing pastry menu based on customer preferences and budget constraints. Managing inventory levels of ingredients, tools, and equipment and ordering supplies. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques. Instruct and lead subordinates through their daily requirements in pastry and bakery preparation and actively take part in the set-up of buffets and special functions. Supervising, training, and coaching Pastry team members to ensure their working efficiency and effectiveness. Maintaining food safety and hygiene standards (HACCP). Proven experience as a pastry chef or relevant role. Minimum 5 years’ previous pastry kitchen experience. Solid understanding of pastry and baking tools and equipment. Solid pastry and cake decorating skills will be an advantage. A certificate in culinary arts, pastry-making, baking, or a relevant field will be considered an asset. Basic verbal and written communication skills in English. Detailed-oriented mindset aiming for consistent results. Able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and guest service experience. Able to carry out various tasks simultaneously and effectively in a limited amount of time. Villa Nautica celebrates the glitz and glamour of yacht-life and is always ‘en vogue’. Surrounded by sparkling lagoons and idyllic beaches, it is an island like no other: a hive of activity, a place to be seen. Complemented by exceptional scuba diving and other water sports, the resort embraces the seafarer lifestyle with a glamorous twist.