Pastry Chef de Partie

Purpose 

To supervise and coordinate activities of staff engaged in pastry preparation 

• Job Responsibilities 

General 

Is directly responsible for the day to day key processes in his/her area of work 

Where applicable, acts as shift leader; leads and motivates colleagues by example and promotes teamwork 

Assumes training responsibilities when required; demonstrates a high degree of standards awareness 

Actively offers operational, employee and customer (internal and external) related feedback to management 

Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule 

Adheres to the hotel's code of conduct and grooming & hygiene standards 

Is seen as working hands-on, assists colleagues in crunch times. 

Actively participates in briefings and meetings; facilitates communication between employees and management 

Maintains a clean and orderly work area and promotes a safe working environment  

Performs any additional duties as assigned 

Departmental 

Prepares food hygienically, timely and economically as per standard recipes and procedures  

Ensures consistency in taste and temperature, presentation, portion control and general quality of all food served 

Assist his/her superiors in managing and supervising the kitchen  

Develops recipe cards and products, daily specials 

Works in all areas of food preparation as and when directed 

Assists in making food requisitions and daily market lists 

Receives raw products at loading dock and ensures quality, quantity and prices meet hotel's specification 

Ensures all mise-en-place and work station is complete and manning in place prior to operation 

Accommodates the food servers' requests regarding guest preferences 

• Special Requirements 

• Technical education in Hospitality and Culinary school. 

• At least has 5 years kitchen experience in 5-Star Hotel/Resort at supervisory level.  

• Requires reading, writing and oral proficiency in the English languages. 

• Strong supervisory and technical kitchen skills 

• Possesses aptitude and upward mobility. Internal candidates will have successfully completed the SDP course 

• Compliance Policies 

Grooming Policy 

Confidentiality Agreement 

Policy Against Harassment 

Electronic Systems Policy 

Code of Business Conduct and Ethics 

Employee Handbook Acknowledgement Form