Chef de Partie-pastry

**Chef de Partie**

Your passion for food and creativity drives you to craft exceptional dishes that delight our guests. You thrive in a dynamic team environment, where your culinary expertise and leadership help elevate the overall guests experience. With a focus on both creating new concepts and nurturing talent, you guide others to grow and succeed. Under the direction of the Executive Chef, you will take ownership of your station, ensuring the preparation and service of a la carte dishes, banquets, buffets, and special events are executed flawlessly. As **Chef De Partie** you will
- **Be a Working Mentor** - work with the cooks, trainees and support staff to deliver the Executive Chef’s vision. Help train and develop them to make great food including the preparation and cooking of menu items, the creation of daily specials, the maintenance and organization of your station and mis-en-place lists in a fine dining establishment. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chef’s absence if requested.
- **Be a Sponge Who Learns Quickly** - learning and then utilizing new culinary techniques, skills and recipes as well as what is takes to manage people. Your work in overseeing the safe production, preparation and presentation of food will ensure a great guest experience. In this role you must have the ability to plan and direct food preparation and cooking activities in designated areas; estimate food requirements; have knowledge of food costing and ordering; ensure quality of food and portion control; prepare and cook meals and specialty foods (including dishes for customers with food allergies or intolerances); instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques; create new recipes; and requisition kitchen supplies and equipment.
- **Be a Safety & Security Agent** - follow your hotel’s established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures.

**Job Requirements**

At least 2-3 years of progressive culinary experience with additional years of training and work experience in fine dining establishments. This role requires completion of relevant college coursework (e.g. completion of college/CEGEP/vocational or technical training, Cook Trade Certification, Journey Person or equivalent, Red Seal Certification or equivalent) and experience in use of various pieces of kitchen equipment. Physical requirements include the ability to perform medium work - exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects. The ability to stand for long periods of time without sitting or leaning. The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - The ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required. Must be able to multi task, must possess good communication skills; must be able to convey and understand information and ideas in English.
- Prepare and produce a wide range of high-quality pastries, including cakes, tarts, puff pastry, Danish, macarons, breads, and plated desserts.
- Ensure all pastries meet the highest quality standards for flavor, texture, appearance, and consistency.
- Execute complex dessert recipes, including layered cakes, plated desserts, and other specialty items, from start to finish.
- Work with the pastry team to manage daily production, ensuring timely preparation and delivery of baked goods.
- Prepare and assemble pastries, including mixing, proofing, rolling, cutting, baking, and finishing with decoration or garnishing.
- Ensure the final products are checked for quality, taste, and presentation before being sent for service.
- Assist with the preparation and creation of seasonal or signature desserts, contributing to menu innovation and variety.