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Job Summary: Pastry Chef de Partie

Pastry Chef de Partie is responsible for overseeing & assisting the production and presentation of pastries, breads, desserts & all pastry shop items ensuring quality, consistency, and adherence to culinary standards, while also assisting the Pastry Sous Chef and Pastry Head Chef. Exhibits Pastry\Baking & Culinary talents by personally performing tasks while managing all Pastry\Baking & Culinary related functions. 

Key Responsibilities:

Supervision and Management:

•        Manages daily production of the Pastry Department with the assistance of the Pastry Sous Chef, following instructions from the Pastry Head Chef.

•        Produces and maintains the expected level of food quality in assigned area and according to instructions from the Pastry Head Chef.

•        Instructs and leads subordinates through their daily requirements and daily production.

•        Coordinates daily tasks with the Pastry Head Chef and any special requirements from the Executive Chef.

•        Assists & completes tasks as assigned by the Head Pastry Chef, working collaboratively with team members.

•        Ability to produce quality product in a timely and efficient manner for the guests or staff.

•        Capable of Executing Dessert Menu & Items in all service periods to the Head Pastry Chef & Executive Chef standards.

•        Capable of being rotated on all sections on a daily basis.

•        Composes & Plates dishes according to menu specifications and restaurant standard.

•        Uncompromising levels of food safety in food production areas & dedicated to supporting a safe work environment, mitigating all hazards, food borne illnesses and cross contamination. Assists & completes Specialty task assigned by the Pastry Head Chef & Executive Chef. 

Skills and Qualifications:

•        Strong knowledge of pastry techniques and baking principles.

•        Strong Culinary Math, Measurement & Conversion Understanding.

•        Strong attention to detail and creativity in pastry decoration.

•        Possess superior knowledge and high-level ability to use general techniques such as the use of a piping bag.

Job Summary: Chef De Partie

Chef De Partie is responsible for managing & preparing all stations for all service periods. Assists and prepares all stations in a timely manner for service with line cooks designated to stations. Capable of working all stations in the Kitchen & will be rotated on all sections when required and assigned by the Executive Chef. You are responsible for the successful preparation & running of the kitchen line & stations ensuring all recipes are followed along with food practices to ensure guest satisfaction and menu execution at the highest standard & quality, as well as the timeliest & urgent execution of menu items for guest & staff. Responsible for all specialties required from Executive Chef. Responsible for all Kitchen Equipment Updates, Walk in Chiller, Walk in Freezer & Dry Goods Area. Responsible for all Kitchen Equipment Chiller & Freezer Logs on a daily basis.

Key Responsibilities:
Station Mise en Place\ Food Preparation\ Menu Execution

•       Capable of preparing & working all stations for all service periods.
•       Capable of being rotated on all sections on a daily basis.
•       Assists & prepares Daily Mise en Place for all sections or the assigned designated section\station. Responsible for preparing ingredients and menu items for all stations or designated station at the highest standards under direction and supervision from the Executive Chef or Sous Chefs.
•       Fabrication and Butchery of proteins at the highest standards under direction and supervision from the Executive Chef or Sous Chefs.
•       Cooks and prepares food using various methods like searing, grilling, frying, sautéing, sous vide and baking, depending on the assigned station.
•       Ensures menu items are prepared and cooked to the correct temperature.  
•       Composes & Plates dishes according to menu specifications and restaurant standard.
•       Adheres to standardized recipes & specifications, ensuring quality and consistency in food preparation ensuring proper portion control & mitigation &minimization of food waste.
•       Works according to the menu specifications by the Executive Chef.
•       Maintains a clean and organized workstation and kitchen.
•       Maintains uncompromising levels of food safety in food production areas & dedicated to supporting a safe work environment, mitigating all hazards, food borne illnesses and  cross contamination.
•       Prepares and stores food items according to established procedures.
•       Assists & completes tasks as assigned by the Executive Chef & Sous Chefs, working  collaboratively with team members.
•       Assists & completes Specialty task assigned by the Executive Chef.
•       Works with Executive Chef & Sous Chefs on Menu Execution, Menu Development &  Menu Training.
•       Ability toproduce qualityproducts in atimely and efficient manner forthe guests orstaff.
Skills and Qualifications
•       Full awareness of all menu items, their recipes, methods of production, and presentation standards.
•       Capable of working multiple stations: hot appetizers, Garde Manger, sauté, grill,
•       Cooking Skills & knowledge of food preparation techniques.
•       Ability to follow recipes and instructions accurately.
•       Minimum of 3Years Line Cook Experience in a restaurant or hotel.
•       Minimum of 5 Year Kitchen Experience in a restaurant or hotel.
•       Minimum of 1 Year proven track record supervision of a kitchen team in a restaurant or hotel.
•       Relevant prior work history and experience in a commercial kitchen.
•       Associate’s degree, diploma or certification in culinary arts is preferred.
•       In- Depth Knowledge on food preparation, presentation and preservation is essential.
•       In -Depth knowledge of food ingredients in international classical dishes.
•       To be familiar with the opening and closing procedures of the kitchen and carry them out.
•       Commitment to fostering a collaborative and supportive work environment.
•       Hardworking, dedicated and passionate about cleanliness, food and cuisine.
•       Ability to work in a fast-paced kitchen environment while maintaining a positive attitude.
•       Ability to work under pressure, use initiative, prioritize, adapt & problem solve.
•       Excellent time management skills.
•       Strong Communication, Strong English Communication, Organized & Efficient with a team-oriented mindset.
•       Ability to work independently and as part of a team/teamwork skills.
•       Knowledge of proper sanitation, food safety and hygiene practices.
•       Experience in operating commercial kitchen equipment andmachinery.