Demi Chef de Partie- Pastry

Responsibilities:

1. Report for duty punctually wearing the correct uniform and name badges at all times.
2. Organize together with the Chef de Partie the shift on his/her section regarding mise en place production and its service.
3. Take orders from his/her Chef de Partie and carry them out in the correct manner.
4. Together with his/her Chef de Partie, write daily wine and dry store food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef to achieve the high stock rotation desired in the section.
5. Maintain good employee relations and motivate colleagues.
6. Work to the specifications received by the Chef de Partie regarding portion size, quantity, and quality as laid down in the recipe index.
7. Responsible for completing the daily checklist regarding mise en place and food storage.
8. Attend daily and monthly meetings with the Chef de Cuisine and other meetings as requested by the Head Chef.
9. Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and follow up to ensure the necessary work has been carried out.
10. Check the main information board regarding changes in any banquets or other information related to the organization.
11. Keep the section clean and tidy.
12. Pass all information to the next shift.
13. Accidents and sickness to be written in the log book and reported to the Head Chef.
14. Check Commis Chefs on his/her section regarding personal hygiene.
15. Assist the Chef de Cuisine in composing new recipes and menu ideas.
16. Have a complete understanding of and adhere to the company’s policy relating to fire hygiene and safety.
17. The above description is not exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Remote Work: No

Employment Type: Fulltime