Chef De Partie - Pastry

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

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

• 24/7 health care and accident insurance during the term of labour contract
• Working 9 hours per day, 5 days per week
• Accor Training & Career Development
• 12 annual leaves per year
• Competitive salary & service charge
• Annual staff outing
• Social insurance, medical insurance, unemployment insurance

Cập nhật gần nhất lúc: 2024-04-03 12:15:03