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La Bastide by Andrea Calstier
Pastry Chef de Partie
Career Insights for Pastry Chef
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Scorecard
Based on New York data
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What they do
A Pastry Chef or pâtissier, is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and cafés.
$48,650 / year median in New York
+12% projected growth
Job Description
Join our Michelin-starred restaurant as a Pastry Chef de Partie and contribute your creativity and skill to our culinary team.
Responsibilities:
- Participate in the preparation of desserts
- Maintain a clean, organized, and efficient pastry kitchen, ensuring all food is prepared and presented to the highest quality.
- Collaborate with the head pastry chef and kitchen team to innovate and develop new dessert offerings.
- Ensure consistency in quality, flavor, and presentation with every dish.
- Assist with inventory management, ordering, and ensuring ingredients meet our high standards.
- Uphold all health and safety regulations in the kitchen.
Requirements:
- Proven experience as a Pastry Chef de Partie, ideally in a Michelin-star or fine-dining environment.
- Strong knowledge of pastry techniques, baking, and dessert presentation.
- Ability to work efficiently in a fast-paced, high-pressure environment.
- A passion for pastry arts and a desire to learn and grow in a prestigious culinary environment.
- Excellent communication and teamwork skills. Why Join Us?
- Work in an internationally acclaimed Michelin-starred restaurant.
- Be part of a talented, innovative, and dynamic team.
- Room for professional growth and development.