Senior Chef de Partie - Pastry

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Overview of duties

Assumes overall leadership and responsibility for the cost effective management of pastry team to maximise Food and Beverage profitability. 

Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines.

Works in conjunction with Food and Beverage Management team to ensure a quality product and service.

Maintains Health and safety standards in the Pastry

Main responsibilities

Management and leadership of the hotel pastry team.

Management of the restaurant, room service, bar and conference food service operations on a day to day basis.

Produce creative and innovative menu designs

Create a true multi-site Pastry facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets. 

Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.

Respond to any changes in food styles and service trends as dictated by the market (hotel / customers)

Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the pastry teams and take corrective action where appropriate, and within company guidelines, if standards are not met.

Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines.

Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.

Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open between the departments, extend this to other departments in the hotel.

Co-ordination of the stewarding team to meet the kitchen’s requirements.

Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson

Strive to implement the Accor Vision and demonstrate active use of Accor Values.

Any other duties assigned by your manager.

Take responsibility to ensure all required tasks are completed accurately and within given time frames.

Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.

Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimization.

Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals.

Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company. 

Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.

Financial Responsibilities/Duties

Complete costing on all menu items prior to introduction of new dishes.

Maintain food costs at budgeted levels by careful preparation, service and storage of food product.

Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities.

Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to controlling expenditure during the financial year.

Facilitate the smooth running of the department through adequate supply of materials and equipment.

Adhere to the department budget through the Purchase Order System and inventory controls.

Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.

Health & Safety

Notify you Manager of any reason you may not be capable of performing your tasks safely.

Participate in workplace consultation on matters pertaining to Occupational Health and Safety, as per the hotels agreed arrangements.

Comply with safe work practices by following Accor Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.

Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.

Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible.  Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.

Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.

Work cohesively in conjunction with the hotel’s rehabilitation program, as required.

Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.

Be fully conversant with departmental fire and evacuation procedures..

Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your Supervisor and record on appropriate maintenance report form.

Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers’ specifications.

Systems & Procedures

Log and inform your Manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.

Follow policies and procedures outlined in the Accor Brand Standards Manual, Departmental Service Standards / Procedures Manual and Accor Policy Manuals.

Complete all duties, and ensure a concise hand over.

Hygiene / Personal safety / Environment

Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulations

Respects the instructions and safety guidelines for the equipment used

Applies the hotel's security regulations (in case of fire etc)

Applies regulations governing the sale of alcoholic beverages.

• Proven experience working in as a Chef de Partie or similar role
• Knowledge of various cooking techniques and cuisines
• Strong understanding of food safety and sanitation practices
• Ability to work in a fast-paced, high-pressure environment
• Excellent attention to detail and organisational skills
• Strong communication and teamwork abilities

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