Emerge Egress Consulting is a Management and Training Consulting established in 2017 (herein referred as EEC). EEC specializes in offering tailored and proficient HR Management training and team building services. We examine issues of concern in depth and we have specialized in training which looks at the demand for potential success of Government, Local Government, Religious Bodies, Private Organizations, NGO’s, Voluntary Organizations and Community Organizations as well as the Private Sector.Role Objective Our client a premium hotel  is looking for a passionate, creative and organized Chef De Partie in Bakery/Pastry to take the hotel’s pastry section to the next level. You will work closely with the Executive Chef to elevate our corporate MICE (Meetings & Events). Core Duties and Responsibilities Run the daily operations of the pastry section, ensuring impeccable hygiene, organization, and food safety standards (HACCP). Prepare, bake, and finish a high-quality range of pastries, viennoiserie, desserts, and VIP amenities.  Plating a delicate à la carte dessert and prepping uniform pastries for a large corporate event. Assist the Executive Chef in developing seasonal dessert menus and creative, upscale corporate coffee break packages. Confidently craft high-quality alternative desserts to accommodate corporate dietary restrictions (gluten-free, vegan, nut allergies) without sacrificing taste or presentation. Manage inventory, minimize food waste through smart prep, and ensure correct portioncontrol to maximize the high-margin potential of the pastry department. Responsible for the induction and on boarding of new hires. Any other related duties as assigned. Job Specifications and Qualifications Diploma / Certificate in Culinary Arts or Pastry Arts/Production or related area. Minimum 3 years in pastry production in a busy hotel environment. as a Pastry Demi-CDP or CDP, ideally within a high-volume hotel or busy corporate hospitality environment. Knowledge in HACCP.     Key Competencies Creative and Innovative Reliability Self-motivated and takes own initiative. Strong work ethics. Proficiency in menu planning and recipe development