Chef de Partie - Pastry

Job Description

• 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                                                                                                                         

Qualifications

• Diploma in Culinary Arts or related field
• Minimum 1 year of relevant experience as a Chef de Partie
• Creative and a keen eye for detail
• Good communication and customer contact skills
• Ability to work effectively and contribute in a team
• Self-motivated and energetic