Demi - Chef de Partie - Pastry

Raffles Hotels & Resort is a collection of award-winning luxury hotels located in vibrant destinations around the world. It is part of AccorHotels brands, which offers unique moments and diverse experiences in more than 4.100 addresses throughout 95 countries. From luxury to economy, each hotel shares a common, well-being and warm welcome.

Raffles Seychelles offers spectacular colleague accommodation, accompanied by world class facilities, transportation, uniforms, meals and boat tickets to and from Praslin/Mahé. The Resort features 86 luxurious villas, the award-winning Raffles Spa as well as several stylish and unique dining options. 

We offer excellent career development and growth opportunities for our colleagues who have the talent, dedication, drive and passion to be part of a leading global luxury hospitality brand.
 

To train and supervise the work of the kitchen personnel in their sections, Maintain high standards of food preparation and service in the appointed kitchens.

KEY ROLES & RESPONSIBILITIES

Operations

• Produce high quality food in a specified area of the food preparation to ensure that Commis and Trainee Cook are competent to produce the same high quality of food
• Responsible to have adequate raw products available in respective section to produce the daily volume of food required
• Responsible to assist section head in continuous training of junior staff
• Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
• Check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
• Check stores and refrigerators and oversee proper storage and recycling of leftovers
• Ensure effective communication among the kitchens and with other departments
• Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications

• Be responsible for the proper storing and recycling of leftovers

Hygiene and Sanitation/ Maintenance

• Follow HACCP guidelines and ensure that staff comply with HACCP guidelines
• Work closely with Chief Steward to monitor and ensure that all equipment cleaning is properly conducted and according to schedule
• Check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms
• Ensure work areas and working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per HACCP policy
• Ensure refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean
• Check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean at all times, and the contents are always fresh and dated
• Ensure exhaust hoods, stoves, ovens, salamanders, steamers, filters, boiling pans, hot and cold cabinets etc. are spotless and cleaned on a daily basis

Human Resources and Training

• Trains and motivates all junior staff by direction of established Raffles’ standards
• Report to Section Head on all staff and operation matters; assist in performance appraisals
• Attend all allocated training classes, staff meetings and give suggestions for improvement
• Monitor staff schedules and ensure punctuality at work
• Coordinate Restaurant/Banquet/food production, and all specific duties to junior staff

• Apprenticeship or College level
• Food Knowledge

• Oral and written fluency in English
• Knowledge of other languages 
• Ability to motivate and lead
• Neat appearance