Chef de Partie Pastry
Rosewood Hotels and Resorts
Job Description OVERVIEW/BASIC FUNCTION: Under the Supervision of the Pastry Sous Chef , to prepare food items assigned by the pastry chef according to standard recipes at the highest quality level and ensure both Demi Chef and Commis have all the tools, product and information to execute their duty, work close with the pastry sous chef and pastry chef to develop new ideas and recipes
RESPONSIBILITIES: • Coordinates closely with the Sous Chef Pastry in determining quality and quantity of daily food products to be purchased and prepared. Informs the Sous Chef Pastry immediately for out of stock items or none delivered food products • Reports to Sous Chef Pastry all associates matters, recommends promotions, transfers and all associates related points • Checks with maintenance that all kitchen equipment is functioning properly. Makes an attempt to prevent damage or loss of equipment. (Instruct associates on how to use kitchen equipment properly) • Prevents the use of spoiled or contained products in any place of food preparation and prevent associates who are ill or suffering from infection in taking part of the preparation of food handling. • Works hands on in all aspects of his operation • Ensures the highest standard of hygiene in the entire pastry section • Prepares all pastry products in accordance to given hotel standards and procedures • Must be highly cost conscious and constantly involved in efficient pastry production and waste control • Follows any additional orders given by the Sous Chef Pastry. • Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform. • Identifies and solves problems in a professional manner. • Follow proper uniform procedures. • Follow proper grooming, and ensure both Commis and demi chefs follow • Prepare the Pastry section mise-en-place under the supervision of the sous chef • Ensure that mise-en-place is prepared for the shifts needs. • Ensure mise-en-place prepare by the Commis and demi chef is according to recipe standard • Ensure standard recipe are followed at all the time • Ensure buffet set up and Banqueting set up are as per hotel standard • Ensure FIFO is applied and followed • Ensure Adfca guidelines are followed • Ensure cleanliness is maintained at all the time • Ensure that sanitation standards as set forth by Rosewood Abu Dhabi and local authorizes. • Assist in maintenance and cleanliness of all food preparation equipment. • Ensure a safe working environment. • Follow control systems which will ensure quality and portion control. • Store items properly at the end of the shift. • Ensure a clean, neat and organized work area. • Handle and report any accident immediately, no matter how minor. • Respond properly in any hotel emergency or safety situation.
QUALIFICATIONS: • Experience: Five years of experience in Pastry of 5-star hotels. • Education: High school graduate and culinary school trainings. • General Skills: Must have full knowledge of sanitation requirements in food handling, High level of creativity, Specialized knowledge in International Cakes and Pastries, Sugar Work, Chocolate Work, Wedding and Specialty. Cakes, up to market Bakery Products. Must possess Strong leadership quality, Training techniques, Proper communication and Organizational skills. • Technical Skills: Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, supervises associates activities to maximize revenue and minimize costs. • Language: English fluent verbally and in writing. • Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. • Licenses & Certifications: None required.
RESPONSIBILITIES: • Coordinates closely with the Sous Chef Pastry in determining quality and quantity of daily food products to be purchased and prepared. Informs the Sous Chef Pastry immediately for out of stock items or none delivered food products • Reports to Sous Chef Pastry all associates matters, recommends promotions, transfers and all associates related points • Checks with maintenance that all kitchen equipment is functioning properly. Makes an attempt to prevent damage or loss of equipment. (Instruct associates on how to use kitchen equipment properly) • Prevents the use of spoiled or contained products in any place of food preparation and prevent associates who are ill or suffering from infection in taking part of the preparation of food handling. • Works hands on in all aspects of his operation • Ensures the highest standard of hygiene in the entire pastry section • Prepares all pastry products in accordance to given hotel standards and procedures • Must be highly cost conscious and constantly involved in efficient pastry production and waste control • Follows any additional orders given by the Sous Chef Pastry. • Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform. • Identifies and solves problems in a professional manner. • Follow proper uniform procedures. • Follow proper grooming, and ensure both Commis and demi chefs follow • Prepare the Pastry section mise-en-place under the supervision of the sous chef • Ensure that mise-en-place is prepared for the shifts needs. • Ensure mise-en-place prepare by the Commis and demi chef is according to recipe standard • Ensure standard recipe are followed at all the time • Ensure buffet set up and Banqueting set up are as per hotel standard • Ensure FIFO is applied and followed • Ensure Adfca guidelines are followed • Ensure cleanliness is maintained at all the time • Ensure that sanitation standards as set forth by Rosewood Abu Dhabi and local authorizes. • Assist in maintenance and cleanliness of all food preparation equipment. • Ensure a safe working environment. • Follow control systems which will ensure quality and portion control. • Store items properly at the end of the shift. • Ensure a clean, neat and organized work area. • Handle and report any accident immediately, no matter how minor. • Respond properly in any hotel emergency or safety situation.
QUALIFICATIONS: • Experience: Five years of experience in Pastry of 5-star hotels. • Education: High school graduate and culinary school trainings. • General Skills: Must have full knowledge of sanitation requirements in food handling, High level of creativity, Specialized knowledge in International Cakes and Pastries, Sugar Work, Chocolate Work, Wedding and Specialty. Cakes, up to market Bakery Products. Must possess Strong leadership quality, Training techniques, Proper communication and Organizational skills. • Technical Skills: Knows and understands the job description of all positions in his department, Knows and understands policies relating to his department, supervises associates activities to maximize revenue and minimize costs. • Language: English fluent verbally and in writing. • Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. • Licenses & Certifications: None required.
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