Demi Chef de Partie Pastry

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding Hotel Operations

Effective Communication

Planning for Business

Supervising People

Understanding Differences

Desired candidate profile

Key Responsibilities

1. Food Preparation and Cooking:

   • Assist in the preparation of ingredients and dishes, ensuring that food is prepared according to the recipes and the kitchen’s standards.
   • Prepare and cook a variety of dishes under the guidance of the Chef de Partie and Head Chef.
   • Ensure that all dishes are presented attractively, following the restaurant or hotel’s plating standards.

2. Station Management:

   • Take charge of a specific section of the kitchen, such as the grill, sauté, or pastry, depending on the structure of the kitchen.
   • Ensure that your station is stocked with the necessary ingredients and equipment to prepare dishes efficiently.
   • Maintain the cleanliness and organization of your station, including proper storage of ingredients and equipment.

3. Quality Control:

   • Monitor the quality of the food being prepared, ensuring that it meets the kitchen’s high standards for taste, presentation, and consistency.
   • Taste dishes to ensure the correct seasoning and flavor profiles.
   • Ensure that all dishes are prepared and cooked to the correct specifications and are delivered on time.

4. Assisting in Menu Planning and Development:

   • Collaborate with the Chef de Partie and Head Chef to assist in menu planning, offering suggestions for new dishes or improvements to existing recipes.
   • Stay updated on food trends and seasonality to help create dishes that reflect current culinary trends.

5. Stock Management and Ordering:

   • Assist with inventory control and ordering of supplies for your station to ensure a steady stock of ingredients.
   • Report low stock levels to the Chef de Partie or Head Chef and help maintain an efficient stock rotation system.
   • Ensure that all food items are stored according to health and safety regulations, preventing spoilage or contamination.

6. Training and Mentoring:

   • Mentor and train junior kitchen staff or kitchen assistants, sharing your knowledge and skills to help them develop their abilities.
   • Help new staff understand kitchen procedures and how to work safely in a professional kitchen environment.

7. Health and Safety Compliance:

   • Follow all kitchen safety and hygiene procedures to ensure the cleanliness and safety of the working environment.
   • Adhere to food safety standards, including proper handling of food, maintaining correct storage temperatures, and ensuring that health regulations are followed at all times.
   • Clean and sanitize equipment and work surfaces regularly to ensure a safe and hygienic kitchen.

8. Supporting the Chef de Partie:

   • Assist the Chef de Partie in daily operations, including mise en place (prep work), managing orders, and ensuring that everything runs smoothly.
   • Communicate effectively with other kitchen staff, including line cooks, sous chefs, and the Head Chef, to ensure that food service is organized and timely.

9. Maintaining Equipment:

   • Ensure that all kitchen equipment and utensils are in good working condition and report any faults to the Head Chef or Sous Chef.
   • Clean and sanitize cooking equipment and utensils regularly, following the restaurant or hotel’s standards for cleanliness.