The Chef de Partie (Pastry) is required to supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. We are looking for an individual who is passionate about cuisine! He/She should be attention to detail and has a strong work ethic.
- In the absence of the Pastry Chef/Pastry sous chef take full responsibility for the running of the kitchen.
- Assist in the employment and retention of all staff.
- Assist in the maintenance of company paperwork.
- Assist in maintaining budgets and cost throughout all of the kitchens.
- Assist and supervise the agreed standard of food service during shift.
- Liaise and co-operate effectively with all other associated members of staff.
- Ensure all relevant food controls and correct temperatures are logged and adhered to at all time.
- Ensure the agreed standards of pastry preparation and presentation are adhered to at all times.
- To provide a friendly, courteous, quick, efficient and professional service at all times.
- Be aware of all relevant food suppliers and their products. Be in charge of ordering.
- o assist in the prevention of pilferage from the dry stores and refrigeration within the department. Control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.
- To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and running of the department within these guidelines at all times.
- To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
- To ensure all working areas of the kitchen, dry stores and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.
- To make sure, in conjunction with your team that all section files and recipes are maintained and updated.
- o ensure that all health marks are collected and allocated to the correct administration.
- To provide a clear handover during shift changes
- To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation in all aspects of their work.
