Chef de Partie – Baker

About the role

The Chef de Partie – Baker will lead the bakery production team at Raffles Seychelles, ensuring that all breads, pastries, viennoiserie and other baked goods meet the brand’s ultra‑luxury standards. You will supervise daily operations, train junior bakers and coordinate output for restaurants, events and villa dining.

Key responsibilities

• Produce high‑quality bakery items (breads, rolls, croissants, Danish pastries, muffins, cakes, desserts) according to hotel recipes.
• Supervise and train Commis and Trainee Bakers, ensuring they can replicate standards.
• Manage mise en place, raw‑material availability, dough preparation, proofing, baking, cooling, finishing and storage.
• Coordinate bakery output for restaurant service, buffets, events and in‑villa dining.
• Monitor portion control, minimize waste and ensure timely freshness of all products.
• Oversee inventory, storage rotation, labeling and recycling of leftovers.
• Work closely 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 develop junior bakery staff.
• Strong knowledge of hygiene, safety and quality standards.
• Attention to detail and ability to work under pressure during service periods.

Required skills

• Bread and pastry production
• Recipe execution and portion control
• Inventory and stock rotation management
• Bakery equipment operation

What we offer

• Opportunity to work within an internationally recognised luxury brand.
• Professional development and training in a world‑class culinary environment.
• Dynamic, multicultural team on a stunning island location.