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Pastry Chef de Partie
1 month ago
The Pastry Chef de Partie is a key member of the AccorHotel team, responsible for leading the Pastry Kitchen and ensuring the smooth day-to-day operation of the department.
Duties and Responsibilities
- Team Leadership: The Pastry Chef de Partie is the first point of contact for Commis Chefs and Demi Chefs, providing guidance and support in their culinary development.
- Production Planning: Review daily production sheets with the team, prepare and delegate the production of food items as required.
- Culinary Skills Training: Actively participate in the training of culinary skills to junior staff, ensuring they have the necessary skills to excel in their roles.
- Food Preparation: Follow recipes and presentation specifications, preparing and cooking food to the highest standards, including special dietary requirements.
- Inventory Management: Prepare lists of food products required for the station and ensure that the Sous Chef is aware of the necessary orders.
- Station Maintenance: Ensure that the station is clean and organized, including fridges, freezers, countertops, and stovetops.
- Health and Safety: Assist with the enforcement of Health and Safety protocols, ensuring a clean and safe working environment for all staff.
- Additional Tasks: Complete other related tasks as assigned by management.
Qualifications:
- Culinary degree and 4 years of baking and/or pastry experience, or 7 years of related baking and/or pastry experience.
- Experience and proficiency in both small and large scale baking operations, with previous experience in a leadership role in the kitchen.
- Valid food handler certificate.
- Able to meet the physical demands of the position.
- Self-motivated and able to work under pressure.
- Excellent communication skills.
Work Arrangements:
Remote Work: No
Employment Type: Full-time