Chef De Partie - Pastry

JOB SUMMARY

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for preparing the pastries and breads, plating and presenting meal items as per Supervisor’s instruction, performing basic and ensuring that workplace is properly cleaned and sanitized. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. Must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Executive Chef.

• To make Great Pastries and Desserts, with reference to the most creative and original work being done around the world today.
• To develop the future great Pastry chefs of the industry.Identify and train chefs with the highest potential, and redeploy any chefs working in Pastry who do not have a passion for the work.
• Pay attention to food cost – but not be constrained by it in the search for creating new and original product.
• Prepare special Showpiece productions for special occasions such as weddings, birthdays and anniversaries, and display buffets.
• Participate in and win competitions for originality, creativity and product quality.
• To oversee strict adherence to all required health & safety standards while performing the work.

• Contact: Mussammil Thajudeen
• Reference: CatererGlobal
• Job ID: 99016170