Chef de Partie (Pastry)

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Chef de Partie (Pastry) is responsible for preparing and presenting pastries, desserts, breads, cakes, and other baked products according to Shangri-La standards. Requirements typically include culinary or pastry training, previous hotel or high-volume kitchen experience, knowledge of baking techniques, food safety, hygiene, portion control, and ingredient management. The successful candidate should be creative, organized, physically fit, and able to work accurately under pressure. Flexibility for shifts, weekends, and holidays is expected. Strong teamwork, attention to detail, cleanliness, and the ability to follow recipes while maintaining consistent quality are essential.

About the employer

Shangri-La Group is a major luxury hospitality company founded in Hong Kong, operating hotels, resorts, and related businesses across Asia, the Middle East, Europe, North America, and other international markets. Its properties are known for refined service, comfortable accommodations, distinctive dining, and guest-focused experiences. In the Philippines, Shangri-La operates well-known hotels and resorts, including properties in Manila and other leading destinations. The company employs professionals across food and beverage, culinary arts, housekeeping, guest services, engineering, wellness, and corporate functions. Shangri-La generally emphasizes service excellence, cultural awareness, professional standards, teamwork, and employee development. A pastry Chef de Partie can gain valuable experience working with international guests, luxury-hotel production standards, and diverse menus while developing technical and supervisory skills within a global hospitality environment.