Demi Chef de Partie - Pastry

POSITION SUMMARY

At the heart of local communities, Sheraton brings people together—both our guests and our associates. Discover a community-focused work environment where people care about each other and feel a sense of belonging. We invite you to join the Sheraton community as a Demi Chef de Partie - Pastry because together, we are better. Start your career at Sheraton, where you don't just work - you belong. 

Position Summary: 

• Be the connecter and facilitator of collective power and oversee the daily communications and operations of the pastry section in collaboration with the Head Chef
• Liaise daily with culinary team regarding all aspects of pastry food production, set ups & timings for daily events
• Be a confident and welcoming leader, creating a community that empowers your team to grow and reach their potential
• Assist the Head Chef in ensuring the quality, consistency and production of areas of responsibility focusing on attention to detail
• Maintain organisational skills to ensure your section is clean and runs efficiently throughout each service period
• Understand guest requirements and deliver service excellence with each customer experience 
• Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
• Be creative and meaningful when assisting with menu design and outlet concepts

About You: 

• Trade Industry Qualification or completion of Commercial Cookery Qualification
• Working rights in Australia 
• Enthusiastic to escalate your career 
• Self-motivated, driven and energized in a fast-paced environment 
• Armed with smart solutions and a can-do attitude 
• Have at least 3-5 yrs of relevant pastry experience at commis or DCDP level.
• Cake art or experience with designer cakes is preferred, but not compulsory.
• Experience in high-volume production, buffet operations, banquets, and à la carte dessert service preferred.
•  Knowledge of HACCP, food safety standards, allergen management, and dietary requirements.
• Creative mindset with a passion for menu development and innovation.
•  Ability to work flexible shifts, including weekends and public holidays.
•  Ability to train and mentor junior team members.