Job Summary:

The Chef de Partie - Pastry will oversee the pastry station, ensuring high-quality product preparation and adherence to hotel standards. This role involves supervising kitchen staff, maintaining food safety protocols, and contributing to the efficient operation of the pastry section.

Responsibilities:

• Supervise the daily operations of the pastry station to ensure timely and quality production.
• Ensure all pastries are prepared and presented according to the hotel's brand standards.
• Manage inventory, order supplies, and monitor stock levels to avoid shortages.
• Train and mentor junior kitchen staff, ensuring they follow recipes and hygiene standards.
• Collaborate with the Executive Chef and other kitchen teams to design seasonal menus and special pastry items.
• Ensure all kitchen equipment is properly maintained and in good working order.
• Monitor food costs and portion control to ensure profitability without compromising quality.
• Ensure compliance with food safety and sanitation regulations at all times.
• Assist with menu planning and recipe development for new dishes.
• Respond to feedback and make necessary adjustments to improve the overall quality of pastry offerings.

Requirements:

• Strong knowledge of pastry techniques, presentation, and flavor combinations.
• Ability to manage a team and maintain a positive work environment.
• Excellent time management and organizational skills.
• Strong understanding of kitchen hygiene practices and food safety standards.
• Ability to work under pressure and meet deadlines in a high-volume environment.

Level of Education:

• Qualification in Kitchen Production or Management is an advantage.

Work Hours:

• Flexible schedule including early mornings, weekends, and holidays.

Experience in Months:

• Minimum 24 months as Chef de Partie or 36-48 months as Demi Chef de Partie/Commis in a high-standard hotel or large restaurant.