As Pastry Chef de Partie, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. 

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and its strategic planning and development and ensure all directives, practices and initiatives are implemented, embraced, adopted within the hotel/resort.

Duties and Responsibilities 

As Pastry Chef de Partie, I will assume and assist our Pastry Chef for the full responsibility for the efficient operation Culinary department to provide exceptional product and service within brand operating standards.  

The duties and responsibilities will include:

• Manage all aspects of the Pastry Partie in Kitchen. Supervise the preparation, baking and finishing of desserts, breads and baked goods in accordance with brand standards.
• Develop, test, and cost out (assisting Pastry Chef) new recipes and menu items for the Pastry area. Maintain updated and accurate recipes and costing of all products prepared.
• Continually focus on the rejuvenation of pastries and constantly assess offerings to remain relevant and in line with Eat With Six Senses practices.
• Monitor sorting of food and material waste for efficient food wastage removal for composting. 
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Instill a cost-focused philosophy through training and education. 
• Operate the department alongside Pastry Chef, consistently with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.

Skills and Experience

To execute the position of Pastry Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• Possess a Bachelor’s degree/Diploma in Culinary Arts, plus 2+ years of experience as a Pastry Cook, Pastry Chef de Partie, baker or equivalent; or equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry. 
• Fluent in English; I understand that additional languages are preferred. 
• Valid Food handler card as required
• Valid UE work permit. 

The above is intended to provide an overview of the role and responsibilities for a Pastry Chef de Partie at Six Senses Ibiza. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent in the position. 

Six Senses Ibiza is an equal opportunity employer. This policy applies to all terms and conditions of employment.