Chef De Partie (Pastry)

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Establishing and maintaining effective inter- departmental working relationships.
Coordinates daily tasks with the Sous Chef.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
Responsible to supervise junior chefs or commis.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Checks periodically expiry dates and proper storage of food items in the section.
Daily feedback collection and reporting of issues as they arise.
Follows good preservation standards for the proper handling of all food products at the right temperature.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
Carry out any other duties as required by management.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Assess quality control and adhere to hotels service standards.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
Operate and maintain all department equipment and reporting of malfunctioning.
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Flexible working hours subject to the demands of the business.
A high standard of spoken and written English.
Able to work under pressure.
Excellent culinary catering talent.
Education:
At least 3 year&039;s experience cooking in a well- established restaurant or full- service hotel and/or minimum of 1 year in a supervisory role.
Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

- Daily meals, Officer Check, privileges of using Hotel services,...;
- 12- 18 days of Annual Leave depends on level;
- Uniform Laundry by the Company;
- Health Care and/or Accident Insurance;
- Others attractive benefits,....;
- Competitive salary package;
- Working with expat environment;

Cập nhật gần nhất lúc: 2024-03-16 08:40:31