CHEF DE PARTIE PASTRY

Food Production Certificate Experience working in hospitality & travel industry Good standard of spoken and written English & French. Ability to work under pressure. Sound knowledge of food health and safety regulations Excellent culinary catering talent.

MAIN DUTIES & RESPONSIBILITIES:

Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinate daily tasks with the Sous Chef

Ensure that the production, preparation and presentation of food are always of the highest quality.

Ensure highest levels of guest satisfaction, quality, operating and food cost on an ongoing basis.

Full awareness of all menu items, their recipes, methods of production and presentation standards.  

Ensure effective communication between staff by maintaining a secure and friendly working environment.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs.

Responsible for hygiene, safety and correct use of equipment and utensils.

Check periodically expiry dates and proper storage of food items in the section.

Consult daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last-minute events.