About the Job 

As a key member of our Culinary Team, the Chef de Partie – Pastry plays an essential role in delivering the exceptional gastronomic experience that defines One&Only Resorts. You will uphold and embody the O&O culinary vision by consistently producing outstanding pastry, bakery, chocolate, and ice cream creations, while ensuring all operational standards and policies are followed. 

In this leadership position, you will guide daily production, support the smooth operation of the Pastry & Bakery department, and ensure flawless execution of all mise en place and service preparation. You will collaborate closely with the Jr. Sous Chef and Sous Chef and act as the department leader in their absence. This role requires adaptability, strong organizational skills, and a commitment to the highest levels of quality, safety, and guest satisfaction. 

About You 

• You are a passionate pastry chef with a strong sense of creativity and dedication to excellence. 

• You have proven experience working in luxury hospitality, high-end restaurants, or fine dining pastry operations. 

• You demonstrate leadership skills and lead by example, maintaining a positive, motivated, and disciplined work environment. 

• You have a solid understanding of pastry fundamentals, bakery techniques, chocolate work, and frozen dessert production. 

• You possess strong organizational abilities, attention to detail, and the capacity to manage multiple tasks in a fast-paced environment. 

• You are proficient in food safety standards including FSMS and HACCP. 

• You are flexible, reliable, and able to adapt to varying operational needs across the resort. 

• You communicate effectively and collaborate well with colleagues at all levels. 

Key Duties and Responsibilities 

• Ensure full adherence to all standardized recipes and quality expectations. 

• Deliver exceptional pastry and bakery products for all outlets, banquets, events, and special requests. 

• Assist in managing the Pastry & Bakery department’s daily operations. 

• Maintain excellence and creativity in all dessert and pastry offerings. 

• Oversee correct production across Pastry, Bakery, Chocolate, and Ice Cream sections. 

• Lead daily production, assign tasks, and prepare detailed mise en place lists. 

• Verify that all mise en place is completed accurately and on time for service. 

• Follow all directives from the senior culinary leadership. 

• Ensure FSMS, HACCP, and all company food safety policies are fully implemented. 

• Monitor receiving, storage, product rotation, and invoice processing according to procedures. 

• Provide daily ordering lists and communicate needs to superiors. 

• Ensure kitchen areas and equipment are maintained in excellent working condition. 

• Maintain and supervise Deep Cleaning Checklists for all pastry areas. 

• Uphold kitchen safety, train colleagues in accident prevention, and report incidents per company procedures. 

• Document and maintain culinary staff warning records when required. 

• Support inventory control policies and procedures. 

• Guarantee proper organization and cleanliness of freezers, fridges, and dry storage areas. 

• Review and print BEOs daily, ensuring full preparation for upcoming events. 

• Maintain active communication with colleagues regarding all hotel events and operational needs.