Demi-Chef de Partie – Bakery & Viennoiserie

About the role

Join Hilton’s culinary team as a Demi‑Chef de Partie specializing in bakery and viennoiserie. You will be responsible for producing fresh breads, pastries and other baked goods for breakfast, restaurant service, room service, banquets and all hotel outlets, ensuring the highest standards of quality and safety.

Key responsibilities

• Prepare, produce and bake a full range of bakery and viennoiserie items according to approved recipes and production schedules.
• Monitor dough preparation, proofing, baking and product quality throughout the process.
• Maintain strict food hygiene, sanitation and HACCP compliance.
• Control inventory, rotate stock and minimise waste through effective production planning.
• Operate and maintain bakery equipment safely and keep the work area clean and organized.
• Support the Pastry Chef with product development, quality improvement and training of Commis Chefs and apprentices.
• Perform any other reasonable duties assigned by the Pastry Chef or Executive Chef.

Required profile

• Previous experience in bakery and viennoiserie, preferably in a hotel environment.
• Strong knowledge of bread‑making, viennoiserie production and baking techniques.
• Good understanding of HACCP and food safety standards.
• Ability to work independently during night shifts, including weekends and public holidays.
• Organisational skills, attention to detail and a culinary qualification is an advantage.

Required skills

• Bread‑making
• Viennoiserie production
• Baking techniques
• HACCP compliance
• Food safety standards
• Bakery equipment operation