Chef de Partie - Pastry (Turkish Delights)

Responsibilities

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

Kitchen Operations & Management

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

Inventory & Cost Control

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

Qualifications

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

Additional Information

Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.