Chef de Partie – Pastry
Job Description
Responsible for the supervision of all pastry service throughout the property.
Responsibilities
- Helps provide smooth running services and a high standard of production by managing his/her section,
- Works autonomously to produce dishes in compliance with cooking instructions,
- Supervises the commis chefs' work,
- Is responsible for the organisation, coordination and service for one or more area of the kitchen,
- Thorough knowledge of the F& B offers provided in the kitchen Breakfast, Conference offers, Restaurant and bar menu.
- Leads the team under his/her responsibility and creates a good working atmosphere,
- Organises and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility,
- Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation,
- Trains commis chefs, apprentices and interns to a high standard
- Is actively involved in meeting the department's targets: - by following the cooking instructions - by avoiding waste and loss of food items - by respecting the procedures and internal audits applicable in the hotel
- Helps conduct inventories
- Helps manage stocks of equipment by avoiding breakages
