Demi chef de Partie ( Pastry)

Qualifications & Experience NTC3 or equivalent qualification. 0–1 year of experience in a hotel or institutional catering environment. 2–4 years of experience as an Assistant or Demi Chef de Partie is an advantage

SOP Compliance and Quality Assurance

• Ensures all food items are visually inspected, selected, and prepared using ingredients of the highest quality standards.
• Monitors and enforces proper storage, handling, and preservation of all food products in line with established procedures.
• Maintains strict portion control to ensure consistency and cost efficiency.
• Adheres to and enforces grooming, hygiene, safety regulations, and Standard Operating Procedures (SOPs) at all times.

Team Management

• Supervises daily activities of team members and provides constructive feedback to enhance performance.
• Allocates tasks effectively to ensure smooth operations and high productivity within assigned kitchen sections.
• Monitors attendance, punctuality, and reports any discrepancies to the Chef de Partie.
• Ensures team members comply with grooming and uniform standards as per hotel policies.
• Enforces strict adherence to health, hygiene, and safety regulations among team members.
• Promotes clear and effective communication within the team and across departments.

Food Production

• Prepares food items for daily service, special orders, buffets, VIP events, and other operational requirements.
• Ensures all dishes are prepared according to standard recipes and presentation guidelines to maintain consistency and quality.
• Prepares daily requisitions and manages stock efficiently within the assigned section.
• Minimizes wastage and ensures cost-effective utilization of resources.
• Monitors and records food temperatures in compliance with food safety standards.
• Verifies the quality and freshness of all ingredients prior to use.
• Maintains full knowledge of menu items, including recipes, preparation methods, and presentation standards.

Qualifications & Experience

• NTC3 or equivalent qualification.
• 0–1 year of experience in a hotel or institutional catering environment.
• 2–4 years of experience as an Assistant or Demi Chef de Partie is an advantage.