Chef de Partie- Pastry Full Time NEW

What you will be doing:

• Assist the Executive Chefin managing the day-to-day operations of the pastry kitchen, including workflow, scheduling, staffing, and training to ensure efficient and effective kitchen operations.






• Collaborate with the Executive Chefin developing new pastry recipes, menu items, and seasonal specialties that showcase innovation, creativity, and culinary excellence, while meeting guest preferences and dietary restrictions.
• Maintain high standards of quality and consistency in pastry production, including taste, texture, appearance, and portion size, conducting regular tastings, evaluations, and quality checks to ensure adherence to standards.
• Supervise pastry cooks, commis in their daily tasks, providing guidance, coaching, and training to ensure proper techniques, efficiency, and teamwork in pastry production.
• Assist in managing inventory and procurement of pastry ingredients, equipment, and supplies, including monitoring stock levels, controlling costs, and ensuring freshness and availability of ingredients for production.
• Oversee the production and presentation of pastry and dessert items, including baking, cooking, decorating, and finishing techniques, ensuring consistency, accuracy, and excellence in execution.
• Collaborate with F&B Service teams to support pastry production for special events, including menu planning, preparation, and execution to meet event specifications and guest expectations.
• Ensure compliance with hygiene and safety standards in the pastry kitchen, including proper handling of ingredients, cleanliness of equipment and work surfaces, and adherence to food safety regulations.
• Interact with guests in a professional and engaging manner, responding to inquiries, accommodating special requests, and providing recommendations or explanations about pastry menu items and ingredients.

Qualifications

Your experience and skills include:

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Culinary degree or equivalent professional experience in pastry arts.
• Minimum of 3-5 years of experience in a midscalehotel or restaurant pastry kitchen, with at least 1-2 years in a supervisory role.
• Strong knowledge of pastry techniques, flavor combinations, and presentation skills. Ability to work under pressure and manage multiple tasks simultaneously.
• Demonstrated creativity in pastry design and a passion for innovation.
• Proven ability to lead, motivate, and develop a team, with excellent communication and interpersonal skills.
• Meticulous attention to detail and commitment to maintaining the highest standards of quality.
• Availability to work various shifts, including weekends and holidays, as required.