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) prepares breads, pastries, desserts and other baked products according to Shangri-La’s recipes and quality standards. Requirements typically include formal culinary training or relevant kitchen experience, knowledge of pastry techniques, food safety and hygiene, and the ability to work efficiently in a professional hotel kitchen. The successful candidate is expected to maintain consistent quality, control portions and wastage, keep the workstation clean, support menu preparation, and coordinate well with chefs and service teams. Flexibility to work shifts, weekends and holidays is essential. Creativity, attention to detail, discipline, teamwork and a genuine commitment to guest satisfaction are highly valued.

About the employer

Shangri-La Hotels and Resorts is a leading luxury hospitality group founded in Hong Kong, with hotels, resorts and residences across Asia, the Middle East, Europe, North America and other international destinations. The brand is known for warm Asian hospitality, high service standards and carefully designed properties serving business and leisure travellers. In the Philippines, Shangri-La operates well-established hotels and resorts, including properties in Manila, Cebu and Boracay. Employees generally work in structured, multicultural environments with access to professional training and opportunities for career development. Culinary roles may involve preparing food for restaurants, banquets, room service and special events while following strict standards for presentation, hygiene and guest experience. Compensation can also include service charge, meals, uniforms, medical coverage or other benefits, depending on the specific property and employment contract.