Chef De Partie - Pastry

• Responsible for timely and efficient preparation of all departmental/section food items according to the specifications, recipes and passenger load requirements.

• Monitor product storage, handling and consumption at all stages of production ensuring compliance to production standards and specifications.

• Monitor portion and waste control to optimise cost. Actively participate in creating awareness on waste, material usage and efficiency; investigate variances and take corrective action

• Train and communicate to staff on products, processes, menus, ingredients and equipment in the area of operation on an ongoing basis.

• Manage resource allocations in terms of material, staff and equipment in a logical and effective manner to deliver desired outputs of the department.

• Propose, define and implement ways to reduce costs/ expenses in a pro-active manner and act as a bridge between seniors and the team, for cascade and escalation of issues/ideas.

• Propose and implement recipe/ specification revisions in accordance with established procedures.

• Monitor and report equipment downtime and work with concerned team to design preventive maintenance schedules for his/her area/section.

• Train and guide the team to ensure scheduling and prioritizing of work to avoid any delays or quality concerns and to accommodate late orders or changes where reasonable.

• Adhere and apply all systems and procedures applicable in the workplace in accordance with company policies including but not limited to SOPs, GMPs, ISO9001-2008 QMS, OHSAS etc.

Education Qualification:

• High school diploma or Diploma in Hotel Management

Work Experience:

• Minimum of 4 years’ experience in the culinary field

• Knowledge and experience of food products and processes in a facility with extensive in-house production.

• Excellent knowledge and understanding of all aspects of cooking. International recipe exposure

• Some exposure to creating recipes, menu development and costing

Skills:

• Strong communication skills

• Working knowledge of automated machines in kitchen or bakery, knife skills

• Food preparation and presentation skills

• Willingness to take on responsibility and ability

• Effective delegation skills

• Problem solving and decision making ability in real time, creative and out of box thinking

• Strong planning skills

• Willingness to learn, adapt and train him/herself in line with the organizational growth and technical advances.