Chef de Partie (Pastry)

Company Description Perfectly positioned on one of the world’s most beautiful islands, Mövenpick Resort Boracay is truly a piece of paradise. Nestled on the northern tip of Boracay in Punta Bunga Cove, our upscale resort is only 30 minutes away from Godofredo P. Ramos (Caticlan) Airport and only a 20-minute drive from the island’s downtown. Apart from a picturesque setting, lush landscaping, breathtaking sunrise and sunset, exceptional private beach with turquoise blue water – perfect for weddings and intimate dinners, our upscale resort boasts of its 312 contemporary rooms, seven diverse restaurants including our Sol Marina Beach Club, immense 3,300-sqm multilevel pool, bespoke meetings and events venues, a serene wellness centre and spa, heaps of water sports and recreation activities, and Little Birds Club for our younger guests. For entertainment, adventure, family, and romantic getaway seekers, Mövenpick Resort and Spa Boracay has everything imaginable to provide guests with the best tropical island holiday. Our offerings, complemented by our service with a personal touch, ensure not only a relaxing and delightful stay but also lasting memories of unique experiences.

Job Description The Chef de Partie (Pastry) is responsible for supervising the pastry kitchen team whilst overseeing the preparation and production of a wide range of pastries, desserts, breads, and bakery products according to established recipes and quality standards. The position ensures consistency in taste, presentation, portioning, hygiene, and overall product quality whilst maintaining smooth operational execution of the Pastry Kitchen.

Key Responsibilities

• Oversee the preparation and production of all pastry items, ensuring strict adherence to recipes, portion control, and quality standards
• Maintain and enforce rigorous hygiene, food safety, and sanitation protocols across the pastry kitchen
• Manage inventory, ordering, and resource allocation for pastry ingredients and equipment to optimise operational efficiency
• Coordinate scheduling and workload distribution to maximise kitchen productivity and service delivery
• Monitor team performance and conduct regular quality assessments, implementing corrective actions as required
• Ensure consistent product quality and presentation standards across all service periods
• Collaborate with senior culinary leadership to implement operational improvements and procedural updates
• Supervise pastry kitchen staff and provide guidance on techniques, standards, and procedural compliance

Qualifications

• Minimum 2 years experience in similar position
• Effective communication and interpersonal skills
• Diploma Certification in a culinary discipline preferred
• Ability to work well under pressure in a fast-paced environment
• Knowledge in Microsoft Excel, costing and Microsoft word.

Additional Information

• Free accommodation in the Staff House
• Employee benefit card offering discounted rates at Accor hotels worldwide.
• Develop your talent through Accor’s learning programs.
• Opportunity to grow within your property and across the world!
• Ability to contribute to the community and make a difference through our Corporate Social Responsibility and Environmental, Social, and Governance (ESG) activities.