Demi Chef De Partie

Roles and responsibilities

Under the general guidance of the Pastry Chef or his delegate and within the limits of established policies, procedures and service performance and product standards, oversees and directs all aspects of the operation in the Pastry Section

Duties And Responsibilities

• Assists in supervising the functions of all the Pastry Section employees, including reporting on duty, late arrival, overtime, off days and public holidays in order to ensure a maximum productivity during their duty.
• Receives perishables and store items, controls their quality, and ensures they are stored according to the set standards
• Ensures that no food is given out without proper documentation or to unauthorised persons and reports immediately any irregularities to the Pastry Chef or his delegate.
• Participates in Kitchen training and other hotel related training programmes.
• Assists in ensuring that fridge, freezer, cupboards and working tables are kept clean at all times.
• Prepares, cooks, bakes and dresses all cold and hot desserts including à la carte orders for all outlets, buffet preparation for all outlets, banquet and outside catering ensuring that they are fresh and according to the set standards.
• Ensures personal grooming, hygiene and uniform wearing at all times.
• Assists in ensuring that fridge, freezer, cupboards and working tables are kept clean at all times.
• Performs related duties and special projects as assigned.
  

ACCOUNTABILITY

• Being one of the largest and most prestigious hotel chain in the world means that to maintain a high standard of service is imperative by keeping up the image of the hotel and providing a star class service by fulfilling your duties as a Chef De Partie (Pastry) in the most efficient and professional manner.
• Direct Supervision of; – Demi chef, Cook I and Cook II.

Desired candidate profile

The ideal Chef De Partie (pastry) must possess a High School Degree, Culinary Arts Degree, Basic Hygiene Certificates and at least two years experience in a similar position (preferably in the hotel industry). Fluency of the English Language both written and spoken is essential and other languages such as Arabic, Hindi are also preferred. Basic computer skills will also be appreciated.
Pastry Preparation and Production
Baking and Pastry Production: Assist in the preparation and production of pastry items, including cakes, tarts, pastries, breads, and other desserts, ensuring consistency and quality.
Recipe Execution: Follow pastry recipes and instructions provided by the Pastry Chef de Partie or Executive Pastry Chef to prepare items accurately.
Menu Development: Contribute to the development of the pastry menu, offering creative input and preparing seasonal items.
Pastry Decoration and Presentation: Ensure that pastries are beautifully decorated and presented, adhering to the restaurant or hotel’s high presentation standards.
Team Collaboration
Work as Part of a Team: Collaborate with other kitchen staff, including chefs, pastry chefs, and kitchen assistants, to maintain smooth operations in the kitchen.
Assisting Senior Chefs: Support the Pastry Chef de Partie or Executive Pastry Chef in executing larger or more complex tasks.
Training Junior Staff: Mentor and provide guidance to Commis Pastry Chefs or new team members, sharing knowledge of pastry techniques and kitchen best practices.
Quality Control and Consistency
Maintain Standards: Ensure that all pastry items meet the standards of quality, taste, and presentation expected by the establishment.
Ingredient Quality: Inspect ingredients and raw materials before use to ensure they meet quality standards.
Control Waste: Minimize waste through careful preparation and proper storage of ingredients, while optimizing use of available resources.