Chef de Partie - Pastry.

Chef De Partie (CDP) - Pastry

Supervise and coordinate activities of cooks. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks and provides with needed items. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Able to plan, prep, set-up and provide quality service in all areas of food production for breakfast, lunch and dinner menu items and specials in accordance with hotel standards and plating guide specifications. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

The ideal candidate must have:
• Certificate from Accredited Culinary School, with 5 years previous luxury hospitality experience
• Culinary degree preferred
• Pastry, Baking and confectionaries knowledge
• Previous experience in Luxury Culinary Operations as a Cook/CDP
• Knowledge of FIFO and Sanitation / HAACP skills is a must
• Flexible with hours & schedule. May include overnight shift.
• Proven previous experience in large volume banqueting and catering operations up to 500 guests.
• Knowledge of FIFO and basic sanitation/HAACP skills is a must
• Flexible with hours & schedule
• Ability to move, lift carry, push, pull and place objects up to 30 pounds without assistance
• Ability to stand, sit, or walk for an extended period of time
• The Ability to read and follow menus and recipes and compute basic mathematical calculations.
• The Ability to maintain a high level of cleanliness, food safety standards and a passion for creative food preparation is essential.
• Ability to Help the culinary leader to supervise the kitchen and run it in the Chef’s absence
• Ability to communicate in English – read, write and speak
• Possess an advanced computer knowledge, word, email ant etc.
• Ability to work a flexible scheduled including evenings, weekends and holidays