Chef de Partie Pastry | season 2027 | Grand Hotel Timeo, a Belmond Hotel

At Grand Hotel Timeo, a Belmond Hotel, we are looking for a passionate and skilled Chef de Partie Pastry, who will contribute to create fresh, seasonal, high quality and tailored desserts, pastries, and baked goods for each guest.

Primary Responsibilities Include

• Pastry Section Management: Manage the pastry kitchen section autonomously, ensuring high-quality standards for all desserts, baked goods, and amenities, in accordance with the Food & Beverage Manifesto of Belmond.
• Recipe Execution & Presentation: Prepare and present pastries, desserts, and artisanal breads according to the Executive Pastry Chef's recipes and guidelines, focusing on precision, aesthetics, and taste.
• Brigade Collaboration: Collaborate with the rest of the pastry and main kitchen brigade to ensure an efficient and timely service, respecting ticket times for restaurants, banquets, and events.
• Sustainability Standards: Ensure compliance with sustainability standards by promoting responsible kitchen practices— such as minimizing food waste and sourcing seasonal ingredients—in alignment with the group's environmental policies.
• Hygiene & Safety: Keep the pastry workstation clean, organized, and properly temperature-controlled, complying with hygiene, sanitary, and food safety regulations (HACCP).
• Team Support: Support the training and onboarding of commis de cuisine pastry, fostering a collaborative environment and professional growth within the sweet section.

What You Bring 

• Previous experience of at least 2 years in a similar position within luxury hotels or fine-dining restaurants. 

• Excellent knowledge of culinary techniques and raw materials, with a strong focus on seasonality and quality. 

• Ability to work in a team, flexibility, and a problem-solving orientation. 

• Strong adherence to procedures and meticulous attention to detail.