Chef De Partie Pastry

Responsibilities:

1. Coordinate all Pastry production and specific duties to junior chefs under supervision.
2. Check all set-ups for restaurant and banquet functions. Responsible for correct timing during service and ensuring that pastry served is always of the highest standards.
3. Monitor and implement portion control established with recipe cards and tests; minimize waste and spoilage.
4. Check stores and refrigerators and oversee proper storage and recycling of leftovers.
5. Continually improve product and obtain feedback from guests and patrons.

Qualifications:

1. In-depth culinary and pastry knowledge is a must.
2. Apprenticeship or any other culinary certificate/diploma is an advantage.
3. Experience in high-end restaurants.
4. Experience in an International Class Hotel or high volume operations of a 5-star calibre.