Chef de Partie - Pastry

1. Food Preparation & Quality

• Supervise and prepare dishes according to hotel standards and recipes.
• Ensure consistency in food quality, presentation, and taste.
• Manage cooking techniques and timings to maintain efficiency.

2. Kitchen Operations & Management

• Oversee a specific section (e.g., grill, sauce, pastry, fish, or meat).
• Train and mentor junior chefs and commis chefs.
• Coordinate with other kitchen sections for smooth service.
• Maintain strict hygiene and food safety standards (HACCP).
• Ensure proper storage, labeling, and handling of ingredients.
• Monitor kitchen cleanliness and ensure compliance with health regulations.

3. Inventory & Cost Control

• Manage stock levels and minimize wastage.
• Assist in ordering and inventory management.
• Control portion sizes to maintain food costs.
• Work closely with the Sous Chef and Executive Chef for menu planning.
• Communicate effectively with front-of-house staff regarding special requests.
• Contribute to menu innovation and seasonal changes.

Qualifications

• Education: Diploma or degree in Culinary Arts or a related field.
• Experience: Minimum 2-3 years of experience as a CDP or in a similar role within a five-star hotel or fine dining restaurant.