Demi Chef de Partie - Pastry

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• Is aware of and abides by all hotel policies, procedures & relevant legislations
• Report any hazards, risks, accidents as required
• Ensure all directions are followed out at the request of any level of Senior Management.
• Maintain professional relationship with Service Team Members.
• Set up “mise en place” stations for the various meal periods according to performance standard
• Prepare food items according to standard recipes
• Minimize waste of all food items
• Collect food requisitions from the commissary kitchen as directed
• Break down “mise en place” stations at the end of meal periods and store the food away properly
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

• Pastry Kitchen/Pastry Hotel Kitchen experience
• Excellent interpersonal and communication skills
• Excellent ability to communicate effectively
• Ability to meet hygiene standards
• Self motivated and able to work under his/her own initiative

Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.