Chef de Partie – Baker

About the role

The Chef de Partie – Baker will lead the bakery production within the culinary department of Raffles Seychelles, ensuring that all breads, pastries, viennoiserie and desserts meet the brand’s ultra‑luxury standards. You will supervise junior bakers, maintain hygiene and quality, and support the Pastry Chef in delivering exceptional baked goods for restaurants, events and in‑villa dining.

Key responsibilities

• Produce high‑quality bakery items (breads, rolls, croissants, Danish pastries, muffins, cakes, desserts) according to hotel recipes.
• Supervise daily production, ensuring adequate mise en place and raw‑material availability.
• Monitor dough preparation, proofing, baking, cooling, finishing and storage to guarantee consistency.
• Train and develop junior bakery staff, reinforcing standards and techniques.
• Coordinate bakery output for restaurant service, buffets, special events and villa dining.
• Manage portion control, minimise waste and oversee proper labeling, dating and recycling of leftovers.
• Inspect stores, refrigerators and freezers, ensuring correct rotation and storage of ingredients and finished products.
• Collaborate with receiving and storeroom teams to verify quality of incoming goods.

Required profile

• Proven experience in a bakery or pastry environment, preferably at a hotel or luxury resort.
• Ability to supervise and train junior bakers while maintaining high standards of hygiene and presentation.
• Strong organisational skills to manage production schedules and inventory.
• Attention to detail for recipe adherence, portion control and product freshness.

Required skills

• Baking and pastry production
• Bread and viennoiserie preparation (croissants, Danish pastries)
• Dessert and cake making
• Inventory and stock rotation management
• Food safety and hygiene compliance
• Portion control and waste minimisation