Prada Chef de Partie (Pastry)
- Seniority
- Mid-Level
- Department
- Culinary & Food Production
- Industry
- Wines, Spirits & Gastronomy
- Posted
- May 13, 2026
About Prada
Marchesi 1824 is a distinguished Milanese patisserie and culinary maison celebrated for artisanal pastries, confections and refined café experiences. The brand is recognised for craftsmanship, meticulous ingredient sourcing and an elevated guest experience in boutique and salon settings.
Marchesi 1824 in Milan seeks a Chef de Partie (Pastry) to lead a pastry station in its luxury patisserie.
Role & Responsibilities
- Lead the pastry station: prepare, finish and plate signature pastries, entremets and viennoiserie to exacting quality standards.
- Execute mise en place and daily production plans to meet service volume and timing for retail and café sales.
- Follow and enforce HACCP and internal hygiene procedures to ensure food safety and allergen control.
- Scale and reproduce recipes with consistent texture, taste and presentation; adapt production for retail packaging when required.
- Operate and maintain specialist equipment (convection ovens, blast chiller, chocolate tempering machine) and report faults promptly.
- Monitor portion control, minimise waste and assist with stock rotation, inventory counts and basic food-cost tracking.
- Coach and supervise junior pastry staff and commis, providing on-the-job training in technique and plating.
- Collaborate with the Head Pastry Chef on menu execution, seasonal product launches and quality improvements.
Qualifications
- Vocational diploma in pastry or culinary arts (or equivalent professional experience).
- HACCP certification or equivalent food-safety qualification required by local regulation.
- Proven experience working in high-volume pastry kitchens or luxury patisserie environments (typically 2+ years).
- Strong technical mastery of pastry disciplines: doughs, laminated viennoiserie, sugar work and chocolate tempering.
- Ability to work flexible hours including early mornings, weekends and peak service periods; reliable team leadership and communication.
Skills
Experience
Minimum of approximately 2 years working within pastry or high-volume patisserie kitchens, with demonstrable experience running a pastry station and mentoring junior cooks. Experience in luxury or boutique food environments is strongly preferred.
Education
Professional diploma in pastry arts, culinary school certificate, or equivalent vocational training.
Workplace
This position is based in Milan, Lombardy, Italy.
Culture
The workplace emphasises artisanal technique, exacting standards and a strong sense of culinary heritage. The kitchen operates as a collaborative brigade where mentorship, precision and an appreciation for ingredient provenance are essential.
About Cerulean
Cerulean is the definitive career portal for the global luxury industry. We match exceptional professionals with exclusive opportunities at the world's most prestigious brands. From haute couture and fine watchmaking to prestige beauty, hospitality, and boutique retail, Cerulean centralises luxury employment to help you find the career for which you were destined.
Frequently Asked Questions
The luxury industry is characterised by a diverse and nuanced nomenclature. Esteemed houses frequently employ proprietary terminology, and even within a single organisation like Prada, titles may vary across global markets to reflect local conventions. To ensure absolute clarity, Cerulean assigns a standardised, industry-coherent canonical title to every listing. However, it is worth noting that this role is functionally synonymous with «Pastry Line Chef», «Station Pastry Chef», «Pastry Section Chef», «Pastry Cook — Chef de Partie», and other variations. Our sophisticated search architecture anticipates these variations, ensuring that inquiries using related terms will seamlessly yield the exact roles you desire.