Chef de Partie (Pastry)

The Chef de Partie Pastry will be required to ensure guest satisfaction by delivering quality product, assist Pastry Chef in standardizing new recipes for pastry/bakery outlets, adhere to hygiene and safety standards; control food costs and assist in daily operations.

Key Responsibilities:

Managerial

1. Assist the Pastry Chef/Executive Chef in planning and budgeting the food cost of F & B outlets (pastry and bakery)
2. Staffing of outlets (pastry and bakery) and allocation of duties.
3. Develop systems and procedures to achieve higher cost efficiency in guest satisfaction.
4. Facilitate learning and development for all junior members of the pastry and bakery team

Operational

1. Ensure the quality and quantity of food production and presentation in the outlets one adheres to
2. Assist the pastry chef/executive chef in operating & standardizing new recipes for the outlets.
3. Devise methods for optimal use of raw materials, fuel and maintain the budgeted food cost.
4. Monitor adherence to safety, hygiene and cleanliness standards.
5. Assist the pastry chef/executive chef in organizing food festivals and menu planning.
6. Ensure good condition of equipment & utensils in kitchen
7. Co-ordinate with engineering department for repair and maintenance.
8. Ensure prompt, efficient service and good quality of product served to the guests.
9. Stay informed about the new developments in world of cuisine techniques and kitchen equipments.
10. Any other duties assigned by your superior from time to time.
11. Thorough knowledge pastry and bakery styles, hygiene & safety standards.