Job Title: Chef de Partie - Baker

Company: Raffles Hotels, Resorts & Residences

Location: Raffles Seychelles, Baie Ste Anne, Seychelles

Job Type: Permanent

Company Description

Raffles Seychelles, part of the esteemed Raffles Hotels & Resorts, boasts 20 ultra-luxury properties worldwide, some featuring exclusive branded residences. In 2023-24, four new Raffles hotels will be unveiled. The brand, named after Sir Stamford Raffles, exudes elegant British charm while catering to the modern lifestyles of well-travelled guests. With warm, personalized service and iconic Raffles Butlers, we offer an atmosphere of generosity.

Our hotels are not just accommodations; they are art museums, culinary hubs with renowned chefs, and pioneers in next-gen wellness experiences. We prioritize cultural and natural heritage preservation, employing experts within our properties. At Raffles, guests transform into friends and eventually become family. It's a place to celebrate, explore, exchange ideas, and discover a new dimension of luxury that resonates with emotions as gracefully as the Raffles name itself.


Job Description

POSITION DESCRIPTION

Position: Chef de Partie Baker

Department: Culinary - Pastry

Reports to : Pastry Chef

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PURPOSE OF POSITION

To supervise and coordinate all bakery production activities while maintaining the highest standards of preparation, quality, hygiene, and presentation. Responsible for training junior bakery heartist and ensuring consistent production of breads, pastries, viennoiserie, and other baked goods according to hotel standards.

KEY ROLES & RESPONSIBILITIES

Operations

Produce high quality bakery and pastry products in the assigned section to ensure that Commis and Trainee Bakers are competent to produce the same high standards of products
Prepare and supervise the daily production of breads, rolls, croissants, Danish pastries, muffins, cakes, desserts, and other baked items as per hotel standards and recipes
Ensure adequate mise en place and raw materials are available for daily bakery production requirements
Monitor dough preparation, proofing, baking, cooling, finishing, and storage processes to maintain product consistency and quality
Assist the Section Head in the continuous training and development of junior bakery staff
Coordinate all bakery production requirements for restaurants, events, in villa dining service, and special functions
Check all bakery set-ups for buffet displays, restaurant operations, and events functions
Ensure proper timing and freshness of all baked products during service
Monitor and implement portion control established with recipe cards while minimizing waste and spoilage
Ensure all bakery products are prepared according to standard recipes and presentation guidelines
Check stores, refrigerators, and freezers and oversee proper storage and rotation of bakery ingredients and finished products
Work closely with receiving and storeroom to ensure all received goods meet hotel quality standards and specifications
Be responsible for the proper storing, labeling, dating, and recycling of leftovers and excess production where applicable
Maintain effective communication within the kitchen and with other departments regarding bakery requirements and special requests
Hygiene and Sanitation / Maintenance

Follow HACCP guidelines and ensure all bakery staff comply with food safety and hygiene procedures
Work closely with the Chief Steward to ensure bakery equipment cleaning schedules are properly followed
Check all bakery machinery and equipment including mixers, dough sheeters, proofers, ovens, slicers, and baking tools to ensure proper maintenance and usage
Follow up with Engineering regarding maintenance requests and equipment repairs
Ensure all work areas, utensils, trays, molds, racks, and baking tools are cleaned and sanitized according to HACCP policy
Ensure refrigerators, deep freezers, dry storage rooms, shelves, ceilings, walls, and floors are maintained in a clean and hygienic condition
Check refrigerators and storage areas to ensure products are fresh, properly labeled, dated, and rotated according to FIFO procedures
Ensure ovens, proofers, exhaust hoods, worktables, mixers, and bakery stations are cleaned daily and maintained in excellent condition
Human Resources and Training

Train, supervise, and motivate junior bakery heartist according to established hotel standards
Report operational and staffing matters to the Section Head and assist in staff performance appraisals
Attend all allocated training sessions, meetings, and contribute ideas for continuous improvement
Monitor staff schedules, attendance, grooming, and punctuality
Coordinate daily bakery production duties and responsibilities among junior staff

PERSONAL ATTRIBUTES
Physically fit and able to work long hours in a fast-paced environment
Oral and written fluency in English
Knowledge of additional languages and basic understanding of the local language preferred
Passionate about baking and product innovation
Detail-oriented with strong organizational skills
Motivator and self-starter with creativity and initiative
Team player and team builder
Positive attitude and high energy level
Flexible and adaptable to different working environments

QUALIFICATIONS
Apprenticeship, culinary school, or college-level qualification in Bakery or Pastry Arts preferred

EXPERIENCE
Minimum of 5 years of experience in bakery or pastry production with at least 1 year experience in a similar capacity in an international class hotel or luxury hospitality environment

Posted: 13/06/2026