Chef De Partie - Pastry

Responsible of the daily production in both bakery and Viennoiserie sections.

Job Summary:

Also, responsible supporting Sous Chef Pastry in delivering consistent high-quality food and handle productions depending on the hotel occupancy. Execute duties thoroughly, producing quality outputs with attention to details. A work output is consistently at or above expected volume day to day.

Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.                                          

Check general cleaning in all section, work surfaces equipments and fridges and monitor the colleagues.

Key Duties and Responsibilities:

• Always be on time on schedule, Respect & Respond Positively your team colleague & superior.
• Maintain a good hygiene in the pastry & adhere to grooming in the respect of HACCP standards.
• Takes care of daily bakery preparation and duties assigned through the superiors to meet the standard and quality.
• Have excellent knowledge and innovation into creating new bakery and Viennoiserie items whilst maintaining quality and controlling costs in a volume food business.
• Manage production according to occupancy and reservation, to reduce wastage and achieve budgeted food cost.
• Maintain the consistency on all Viennoiserie pastries and breads served during breakfast, lunch and dinner always.
• Always seek & share freely for innovative ideas with your colleague & superior.
• Ensure that all productions and Mep buffet desserts are ready & set up on time following the standards.
• Report all information & lease a good communication skill to Executive pastry chef /Pastry chef & Sous chef.
• Consults daily with Executive chef/Pastry chef & sous chef on the daily requirements, special functions/events and about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Daily feedback collection and reporting of issues when required.
•  Operate, maintain all department equipment and reporting of malfunctioning.

Skills, Experience & Educational Requirements:

• Adopt company vision and mission statement
• A good training in pastry production and hospitality
• At least a School Certificate and a National Certificate Level 3 in Food Production
• At least have 2 years of experience in the same role in an international ultra-luxury resort
• Self-motivated , maintain a high level of energy
• Able to work with subordinates in a discipline manner
• Customer focus, attitude and courtesy
• Cultural sensitivity
• Teamwork
• Flexible
• Profit oriented for the department and company
• Respect and maintain company assets in good condition
• Food handlers Certificate is a must