Demi Chef de Partie - Pastry & Bakery

Job Description

• Support the Chef de Partie or Sous Chef in the daily operation and work.
• Work according to the menu specifications provided by the chef de partie.
• Keep the work area at all times in hygienic conditions according to the rules set by the hotel.
• Control food stock and food costs in his section.
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques.
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in the set-up of buffets and special functions.
• Coordinate and participate with other sections on requirements, cleanliness, waste, and cost control.
• Trains, coaches and develops subordinate employees.

Qualifications

• Proven experience in a pastry, bakery, or relevant role
• Solid understanding of pastry and baking tools and equipment.
• Solid pastry and cake decorating skills will be considered an asset.
• A certificate in culinary arts, pastry-making, baking, or a relevant field will be considered an asset.
• Basic verbal and written communication skills in English
• Considerable skill in simple mathematical calculations.
• A detailed-oriented mindset aiming for consistent results
• Be able to interact with colleagues in a positive and professional manner in order to make them feel valued and maximize staff morale and guest service experience.
• Able to carry out various tasks simultaneously and effectively in a limited amount of time.

Additional Information