Intern - Culinary Pastry

Responsibilities:

• Organizes together with the Chef de Partie shifting in the section with regard to mise en place production and its service.
• Takes orders from his/her Chef de Partie and carries them out in the correct manner.
• Is responsible for completing the daily checklist regarding mise en place and food storage.
• Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists relations and motivates Heartists.
• Works to the specifications received by the Chef de Partie regarding portion size, quantity, and quality as laid down in the recipe index.
• Attends daily meetings with the Chef de Partie and other meetings as requested by the Executive Chef/Sous Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and follows up to ensure necessary work has been carried out.
• Passes all information to the next shift about functions.
• Maintains the Hygiene and HACCP records in accordance with the regulations.
• You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.
• Other tasks as assigned.

Qualifications:

• College/University degree in Hospitality is a plus.
• Strong oral and written communication skills.
• Should understand how to read recipes and have a good knowledge of cooking.
• Ability to work effectively in a team environment and take initiative.

Remote Work: No

Employment Type: Fulltime