Pastry Chef de Partie – Tổ Trưởng Bánh Ngọt

Prepares and present baked pastries including the preparation of:o Baked pastrieso Handling and storage of commoditieso Chou pastry disheso Gateau pithivierso Bake and fill a variety of sweet pate disheso Savoury products from chou short and puff· Prepares and present yeast raised pastries including the preparation of:o Croissantso Briocheo Kucheno Danish pastrieso Savarins and babas· Prepare and present afternoon tea items including:o Those suitable to be served for afternoon tea in a hotelo Flans and pies· Prepare and present desserts including:o Frozen dessertso Hot dessertso Cold dessertso Specialty desserts· Prepare and present gateaux, tortes and cakes including:o Traditional gateaux, torten and cakeso Finish and decorate themo Prepare for service and serve them to guestso Design, prepare, cover and decorate cakes for festive occasionso Prepare a range of cheesecakes· Prepare marzipan worko Prepare modeling marzipano Prepare a range of molded flowers and figureso Manipulate marzipan to cover cakes· Prepare Petits Fourso Prepare a range of petits fours secso Prepare a range of petits fours glaces· Maintain hygienic standards and practices· Maintain a hygienic kitchen· Clean the kitchen and equipment· Maintain personal hygiene· Works with Executive Chef in manpower planning and management needs· Works with Executive Chef in the preparation and management of theDepartment’s budget· Perform any other duties which may be assigned by the management fromtime to time.· Maximises employee productivity through the use of multi- skilling,multi- tasking and flexible scheduling to meet the financial goals of thebusiness as well as the expectations of the guests.· Constantly evaluates local, national and international market trends,vendors and other hotel/restaurant operations to make sure that the hotel’s ownoperations remain competitive and cutting edge.· Continuously explores ways to support outlets in creating products thathelp to maximise revenues and profits.· Oversees the production management of all pastry and bakery goods forthe hotel’s food and beverage operation, ensuring that the requiredmis- en- place and finished products are produced and delivered to theappropriate areas.· Works closely with other management personnel in a supportive andflexible manner, focusing on the overall success of the hotel and thesatisfaction of hotel guests.· Tastes and monitors products served throughout the operation, providingfeedback where appropriate.· Works with the Materials Manager in the procurement of the best productfor the best price.· Oversees the punctuality and appearance of all pastry and bakeryemployees, making sure that they wear the correct uniform and maintain a highstandard of personal appearance and hygiene, according to the hotel anddepartment’s grooming standards.

Requirement:

- Demonstrated ability
to interact with customers, employees and third parties that reflects highly on
the hotel, the brand and the Company.

- Alcohol awareness
required by local government agency.
certification and/or food service permit or valid health/food handler card as

- Problem solving,reasoning, motivating, organizational and training abilities.

Qualifications

- Diploma or VocationalCertificate in Pastry & Baking or Culinary Skills or related field.

- 5 years experience as a
combination of education and
chef including at least 2 years in supervisory capacity or an equivalent
culinary/kitchen operations experience with specialized training in
pastry.

Requirement:

- Demonstrated ability
to interact with customers, employees and third parties that reflects highly on
the hotel, the brand and the Company.

- Alcohol awareness
certification and/or food service permit or valid health/food handler card as
required by local government agency.

- Problem solving,reasoning, motivating, organizational and training abilities.

Qualifications

- Diploma or VocationalCertificate in Pastry & Baking or Culinary Skills or related field.

- 5 years experience as a
culinary/kitchen operations experience with specialized training in
combination of education and
chef including at least 2 years in supervisory capacity or an equivalent
pastry.

Cập nhật gần nhất lúc: 2024-05-11 03:25:02