Chef De Partie - Pastry

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•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.

• Culinary degree or diploma, preferably with a focus on baking and pastry arts
• 2-3 years of experience in a professional kitchen, with a strong background in baking and pastry
• Proficiency in various baking techniques and pastry preparation
• Excellent knowledge of food safety practices and current Food Safety Certification
• Strong organizational skills and ability to work efficiently in a fast-paced environment
• Detail-oriented with a commitment to quality and consistency
• Ability to work collaboratively as part of a team
• Flexibility to work various shifts, including weekends and holidays
• Physical stamina to stand for extended periods and lift up to 50 pounds
• Creativity and passion for developing new bakery items and improving existing recipes