Summary:

The Pastry Chef de Partie is responsible for supporting the running of the section and routines in the pastry kitchen.

● Maintain routines and service points to create an unforgettable experience for all our guests and a working environment of excellence

● To work together to maximize results and minimize costs.

● To work to the hours agreed in the schedule and any overtime must be agreed

● Always be up to date and have knowledge within the hotels fire and safety routines.

● Be aware and always follow the company’s policies.

● Ensure the quality of food, cleaning and general kitchen organisation is always maintained to high standards. Where misunderstanding or mistakes happen, ask questions or seek the necessary training to prevent further disruptions.

● Responsibility for the HACCP and stock rotational and labelling for section. Ensuring all products are correctly wrapped and date labelled

● Take time to prepare each days work in advance. Create mis en place lists, working schedules and communicate well as a team so you have a common understanding of what is happening for commencing week and days. Areas of work where you do not understand required tasks; it is your responsibility to seek the understanding you need to complete your work

● Ensuring junior chefs are following Mis en place list correct working procedures

● Your station is your responsibility, throughout your shift, that includes ordering is correctly made for the next day, mise en place planning is in line with reservations for the day and the following week ahead and that the cleaning schedule is met. It is your responsibility to ensure the mis en plas is completed and planned for ahead.

● All temperature reporting and critical control points followed to ensure food safety is carried out according to procedures and hotel policies

● Communicate in a clear and decisive manner. Be prepared that you will face the unknown and unexpected and it’s expected that you will make a decision that will reflect the expectations of your senior chefs. In situations where you are unsure what to do you must seek assistance in decision making

● Approach conflict with a level head and problem solving approach. Emotions can be high but it is your responsibility to solve the issue not to win an argument.

● Ensure all ordering is placed and planned without excess discussing plans for preparation with senior chefs

● The care of equipment and cleanliness is the responsibility of every team member and especially the person using. It must be cleaned and stored correctly after each use and any maintenance issues reported immediately

Involvement of recipe creation and menu planning. Bringing forward ideas or recipes and supporting seniors with menu engineering

Responsible on duty with absence of direct leader

Summary:

The Pastry Chef de Partie is responsible for supporting the running of the section and routines in the pastry kitchen.

● Maintain routines and service points to create an unforgettable experience for all our guests and a working environment of excellence

● To work together to maximize results and minimize costs.

● To work to the hours agreed in the schedule and any overtime must be agreed

● Always be up to date and have knowledge within the hotels fire and safety routines.

● Be aware and always follow the company’s policies.

● Ensure the quality of food, cleaning and general kitchen organisation is always maintained to high standards. Where misunderstanding or mistakes happen, ask questions or seek the necessary training to prevent further disruptions.

● Responsibility for the HACCP and stock rotational and labelling for section. Ensuring all products are correctly wrapped and date labelled

● Take time to prepare each days work in advance. Create mis en place lists, working schedules and communicate well as a team so you have a common understanding of what is happening for commencing week and days. Areas of work where you do not understand required tasks; it is your responsibility to seek the understanding you need to complete your work

● Ensuring junior chefs are following Mis en place list correct working procedures

● Your station is your responsibility, throughout your shift, that includes ordering is correctly made for the next day, mise en place planning is in line with reservations for the day and the following week ahead and that the cleaning schedule is met. It is your responsibility to ensure the mis en plas is completed and planned for ahead.

● All temperature reporting and critical control points followed to ensure food safety is carried out according to procedures and hotel policies

● Communicate in a clear and decisive manner. Be prepared that you will face the unknown and unexpected and it’s expected that you will make a decision that will reflect the expectations of your senior chefs. In situations where you are unsure what to do you must seek assistance in decision making

● Approach conflict with a level head and problem solving approach. Emotions can be high but it is your responsibility to solve the issue not to win an argument.

● Ensure all ordering is placed and planned without excess discussing plans for preparation with senior chefs

● The care of equipment and cleanliness is the responsibility of every team member and especially the person using. It must be cleaned and stored correctly after each use and any maintenance issues reported immediately

Involvement of recipe creation and menu planning. Bringing forward ideas or recipes and supporting seniors with menu engineering

Responsible on duty with absence of direct leader