Chef De Partie – Pastry
Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the kitchen.
Key responsibilities:
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
- Create new and exciting desserts to renew our menus and engage the interest of customers
- Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
- Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
- Check quality of material and condition of equipment and devices used for cooking
- Guide and motivate pastry assistants and bakers to work more efficiently
- Maintain a lean and orderly cooking station and adhere to health and safety standardsPrepare in advance food, beverage, material and equipment needed for the service.
- Cook and serve dishes according to the menu.
- Clean and re-set their working area.
- Communicate to superior if face any difficulties, customer or internal customer comment on and other relevant information.
- Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
