Demi Chef de Partie Pastry

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service.
• Takes orders from his/her Chef de Partie and carry them out in the correct manner.
• Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists’ relations and motivate Heartists.
• Ensures that training on a one-to-one basis has been carried out and comprehended.
• Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Is responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Pastry Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• Ensures all the hygiene records are maintained and adhere to all the hygiene trainings and preset SOP.
• Passes all information to the next shift about functions.
• You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met.
• Checks on Commis Chefs on his/her section: e.g personal hygiene.
• Other tasks as assigned.
  

Qualifications

• At least 5 years in the kitchen
• Completed kitchen apprentice or chefs training courses for at least one year
• At least four year in a five star international chain hotel/restaurant
• At least one year in an international five star hotel/ restaurant in similar position
• Sound knowledge about all kinds of cooking techniques and methods