Pastry Chef De Partie
Core
Leading a team to produce consistent, high-quality pastry products for luxury airline catering while maintaining strict food safety and cost controls.
Role type
Pastry Chef De Partie (Team Lead)
Builds
Pastry items, desserts, and components for airline catering menus
Domain
Aviation catering / Luxury food service
Required skills
Pastry techniques (chocolate tempering, custard, doughs), knife skills, inventory management, food cost control, quality control, team leadership, menu specification adherence, food safety compliance
Preferred skills
Airline catering experience, strategic thinking, continuous improvement initiatives
Technologies
None
Responsibilities
Plan daily production schedules, coordinate pastry preparation and presentation, monitor wastage and food costs, perform quality control checks, ensure compliance with SOPs and health/safety regulations, lead and motivate the team
Seniority
Mid-level, hands-on IC with team leadership responsibilities