Chef de partie - Pastry

Morning/First half day shift
Checking the work done from the previous day
Making the pastry items for Gourmet Bar for the next day .Planning work for staff for the next breakfast.
Make sure all Pastry items consistency about quality & quantities every day .Responsibilities for order Market list and Store Request when Pastry Chef absent. Attend kitchen meeting when Pastry Chef absent
Preparing dessert for a la card menu and buffet lunch
. Preparing the food for function such as coffee break & dinner .Preparing the dessert for Root Top Bar.
. Checking dinner set up and making menu for the next day
Co- operate with Pastry Chef make new menu or special menu for Gust order. 2. Afternoon/second half day shift
Setting up pastry items for Gourmet Bar
Training new food items for staff
Filling store requisition for Pastry section
Preparing for daily buffet dinner
Checking and refilling breakfast food
Preparing the food for function such as coffee break & lunch
Handover to following shift
Which food items have to prepared for special events or guests
What has been done during dinner time
To check the food left over and must use it fist for minimize wastage
Special set up for the next breakfast sometimes
May do month end inventory of individual areas with Pastry Chef and Chef de Parties Execute all banquet functions in a timely manner to ensure guest satisfaction
It is important for each employee to report to work as scheduled so to promote good customer&039;s service and teamwork.
Any other duties as assigned by the Pastry Chef
Ensure that all kitchen equipment is cleaned and sanitized after every use
Ensure that all food in work station is covered and dated at all times
Responsible for reporting all malfunctioning kitchen equipment to the Pastry Chef and in their absence
Execute all production work in a timely manner
Ensure that all cook and hold temperatures are maintained as per company guidelines.
Maintain hygiene standards within guidelines that all food items are properly covered at all items
Submit daily food requirements in the absence of the Pastry Chef
Must keep their individual production areas clean and sanitary as they go at all times
Always report to work well groomed and in neat, clean full attired uniform according to Hotel&039;s dress code.

Appreciation for a diverse, multi- cultural environment
Education/Certification- Culinary education or a combination of education and experience
Well presented and well groomed
High energy, positive attitude, willingness to learn and grow
Team player
Shows initiative and creativity
Excellent communication skills, verbal and written
Other languages an asset
Logical thinker

• Accommodation, uniform, transportation, meals
• Service Charge
• 14 Annual Leaves
• Relocation, home leave ticket allowances
• Insurance as labor law (apply from starting date)
• Others benefits
• Working hours: 8 hours/ day, 2 days off per week
• Competitive salary

Cập nhật gần nhất lúc: 2024-04-03 12:07:04