The Pastry Chef de Partie (CDP) is responsible for managing the pastry section of the lodge kitchen and producing exceptional desserts, pastries, breads, cakes, confectionery, and baked goods that meet 5-star hospitality standards. The role works closely with the Executive Chef and Sous Chef to create memorable dining experiences for guests while maintaining the highest standards of quality, presentation, food safety, and operational efficiency.

Key Duties and Responsibilities

Pastry Production

• Prepare and present high-quality pastries, desserts, cakes, breads, tarts, biscuits, and baked goods.
• Produce daily pastry items for breakfast, lunch, dinner, high tea, special events, and private dining experiences.
• Ensure consistency in taste, texture, portion control, and presentation.
• Create plated desserts that complement the lodge's fine dining offering.
• Prepare specialty items such as ice creams, sorbets, chocolates, ...