Demi Chef de Partie Pastry

Roles and responsibilities

Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
1. Pastry and Dessert Preparation
Baking and Cooking Pastries: Prepare and bake a variety of pastries, including tarts, pies, cakes, cookies, croissants, and specialty desserts.
Pastry Decorations: Create visually appealing dessert presentations and cake decorations. This includes skills in piping, glazing, and other finishing techniques.
Bread Making: In some kitchens, pastry sections also handle bread production, including baguettes, rolls, and specialty breads.
Production of Sweet Treats: Prepare other sweet items such as custards, mousses, soufflés, and pralines according to established recipes.
2. Assisting with Menu Creation
Contributing Ideas: Assist the Pastry Chef or Chef de Partie in developing new dessert recipes or seasonal items, contributing creative ideas for the menu.
Adhering to Recipes: Follow recipes precisely to ensure consistency and high standards of taste, texture, and presentation in every pastry item.
3. Managing Pastry Section
Maintaining Organization: Keep the pastry section clean, organized, and well-stocked. Ensure that all ingredients and tools are in their place for efficient work.
Overseeing Pastry Prep: Assist in the preparation and storage of ingredients, such as making doughs, batters, or fillings, and ensuring they are prepared ahead of time for service.
Managing Timelines: Ensure that pastry items are prepared in a timely manner, particularly during busy service periods. This requires good time management skills to meet the demands of the kitchen.

Desired candidate profile

• Pastry Expertise: Proficiency in a wide range of pastry techniques, including dough preparation, cake baking, filling creation, and decorating.
• Creativity and Presentation: The ability to create visually stunning desserts and pastries that are not only delicious but also aesthetically pleasing.
• Attention to Detail: Pastry work requires precision. Ensuring that all items are made according to recipes and meet high standards is crucial.
• Time Management: Ability to work efficiently in a high-pressure environment, especially during service hours, and prioritize tasks effectively.
• Teamwork: Collaborate with other kitchen staff and pastry chefs to ensure smooth kitchen operations and timely preparation of orders.
• Hygiene and Safety Knowledge: A strong understanding of food safety regulations and cleanliness standards within a kitchen environment.
• Adaptability: Ability to work with changing menu items, special orders, and dietary requirements (e.g., gluten-free or vegan desserts).