Chef de Partie Pastry - Bagatelle Athens
About Bagatelle Athens
Welcome to a world of elevated dining experiences set against the stunning backdrop of the Athens Riviera, where we offer guests the ultimate blend of luxury, sophistication, and unparalleled service. At Bagatelle- Astir Marina we deliver more than just exceptional dining—we provide an escape, an experience, and a taste of the unparalleled luxury that Astir is known for.
Job Summary
The Chef de Partie – Pastry is responsible for managing the pastry section of the kitchen and producing high-quality desserts, baked goods, and pastry items in line with the restaurant’s standards. This role requires precision, creativity, and strong organizational skills to ensure consistent quality and smooth daily operations. Working closely with the Sous Chef, and kitchen team, the Chef de Partie – Pastry contributes to delivering exceptional culinary experiences for guests.
Key Duties and Responsibilities
- Prepare and produce pastries, desserts, breads, and other baked goods according to standardized recipes and presentation guidelines.
- Ensure all pastry items leaving the section are of the highest quality, visually appealing, and consistent in taste and texture.
- Oversee the daily operations of the pastry station, ensuring ingredients, tools, and equipment are properly organized, maintained, and readily available.
- Assist in developing new pastry items, seasonal products, and menu updates when required.
- Monitor baking times, temperatures, and production processes to maintain consistency and quality standards.
- Coordinate efficiently with other kitchen sections to ensure timely preparation and smooth service.
- Maintain strict hygiene, food safety, and sanitation standards in accordance with company and regulatory requirements.
- Follow proper procedures for storing ingredients, handling equipment, and using cleaning supplies.
- Report any equipment issues, shortages, or concerns to the Sous Chef, or Executive Chef.
Skills, Experience & Educational Requirements
- Previous experience as a Chef de Partie or similar role in a professional environment
- Basic culinary qualifications or relevant training preferred.
- Food safety and hygiene training/certification.
- A good understanding of culinary operations and food safety standards
- Willingness to learn and grow within the role.
- Ability to work efficiently under pressure and follow instructions accurately.
- Flexibility to work various shifts including evenings, weekends, and holidays.
What is in it for you:
- A competitive compensation package, based on experience and qualification
- A positive and supportive workplace culture focused on teamwork and excellence
- Opportunities for personal and professional development within a prestigious international brand.