Demi Chef de Partie (Pastry)

Maintain and enhance our pastry products through creative development and presentation.
- Lead by example using Accor's: Mission, Vision & Values
- Support/Coach/Lead & motivate pastry kitchen colleagues
- Actively share ideas, opinions & suggestions in weekly meeting
- Ensure all pastry kitchen colleagues are aware of standards & expectations
- Promote Health and Safety at all times
- Implement HACCP standards in the hotel with the assistance of the Chef de Partie, Hygiene Officer.
- Ensure all grooming, spot check and temperature control sheets are filled as required
- Complete monthly one on one's, probation & annual reviews as scheduled
- Maintain cleanliness and proper rotation of product in Pastry chillers & freezers
- Maintain proper distribution & adjustments to culinary BEOs.
- Liaison daily with Outlet Chefs to keep open lines of communication & guest feedback
- Menu development for outlets/ banquets/ IRD