Pastry Chef de Partie (CDP)

Groot Hospitality employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who will embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity are indicative of the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience.

You, as a CDP, will support the Pastry Chef(s) and Executive Chef in managing daily pastry operations. Lead a section of the pastry kitchen, ensure high standards of food quality, hygiene, and efficiency, and help train and supervise the pastry team. have a strong passion for food, an eagerness to build on your skills as a cook and learn more about our cuisine. You exemplify the highest standards of honesty and integrity. You are a team player and have excellent communication skills. You have a love and passion for the hospitality industry.

Due to the nature of our business, this position is required to work weekends and holidays.

KEY RESPONSIBILITIES

Operations & Production

• Oversee daily preparation and production of pastries, desserts, breads, and other baked goods.
• Ensure all dishes meet quality, presentation, and timing standards.
• Follow and enforce standard recipes and portion controls.
• Maintain excellent knowledge of pastry techniques, international trends, and classic European desserts.
• Assist in planning and executing menu items, specials, and tastings.
• Ordering and end of month inventory reporting.
• Expedite and organize orders during service as needed.
• Maintain proper storage, labeling, and rotation of all food items.
• Monitor and minimize food wastage without compromising quality.
• Keep all work areas, equipment, and cold rooms clean and organized.
• Maintain a safe, hazard-free operation, ensuring that accidents are immediately reported, and accident reports completed.

Team Leadership & Training

• Supervise and support pastry cooks and bakers.
• Delegate tasks and manage workflows within your section.
• Train team members on new techniques, recipes, and standards.
• Assist with scheduling and ensure proper shift handovers for smooth operations.
• Promote a positive and professional kitchen environment.

Quality & Standards

• Uphold high standards of food hygiene, safety, and sanitation.
• Ensure compliance with company policies and procedures.
• Perform regular quality checks on ingredients and finished products.
• Conduct section inspections and report any maintenance needs.
• Perform other job-related duties as requested.

Financial Awareness

• Support costing of recipes and menu planning.
• Assist in controlling labor and food costs in line with targets.

Experience & Skills:

• 3–7 years in pastry kitchens, including at least 2 years as Chef de Partie or similar role in fine dining or luxury hospitality.
• Strong technical skills in pastry and baking (classical and modern techniques).
• Ability to manage a team and delegate effectively.
• Knowledge of menu costing and inventory management.
• Excellent time management and organizational skills.

Education:

• Culinary or pastry school diploma preferred.
• Apprenticeship or equivalent work experience in high-end kitchens.

Physical Requirements:

• Ability to stand for long periods and lift up to 25 lbs regularly (up to 50 lbs occasionally).
• Comfortable working in hot and cold environments.

Other:

• Strong communication and leadership skills.
• Professional demeanor and passion for pastry arts.

WORK ENVIRONMENT

• Fast-paced kitchen environment with exposure to heat, cold, and kitchen equipment.
• Moderate noise levels.