Chef De Partie BakeryPastry

Roles and responsibilities

The secret ingredient in every single dish served in our restaurants is a pinch of hard work behind the scenes. We’re looking for a Chef De Partie - Bakery to help our chefs make every dish memorable by setting and maintaining exceptional standards in our kitchens.

A little taste of your day-to-day:

Every day is different, but you’ll mostly be:

• Lead the bakery section, managing the preparation, production, and presentation of breads, desserts, and other baked goods.
• Supervise and train junior chefs, pastry cooks, and apprentices, providing guidance and fostering a collaborative team environment.
• Oversee daily mise-en-place, ensuring that all ingredients and equipment are prepared and available for service.
• Monitor and maintain inventory levels of ingredients and supplies, placing orders as needed to ensure consistent availability.
• Ensure all dishes and baked goods are prepared to the highest quality and presentation standards.
• Adhere to and enforce strict food safety, hygiene, and sanitation standards in the kitchen.
• Collaborate with the Head Chef and other kitchen sections to ensure smooth operations and a cohesive culinary experience.
• Manage food costs by minimizing waste, optimizing portion control, and utilizing leftovers creatively.
• Participate in menu planning, offering creative input and contributing to the development of seasonal and special event menus.
• Ensure that all kitchen equipment in the Pastry & Bakery section is properly maintained and report any issues to the maintenance team.

Desired candidate profile

• Minimum of 2-3 years of experience in bakery kitchen preferably with Luxury brand.
• Diploma or certification in culinary arts, pastry, and bakery, or a related field is essential.
• Strong leadership skills with the ability to manage, mentor, and motivate a team, ensuring consistent quality and efficiency.
• Proven ability to manage time effectively, prioritizing tasks to meet tight deadlines in a fast-paced kitchen environment.
• Comprehensive knowledge of food safety regulations, with a commitment to upholding the highest standards of cleanliness and safety in the kitchen.
• Willingness to work flexible hours, including early mornings, nights, weekends, and holidays, as required by the operational needs of the kitchen.
• Ability to quickly and efficiently address any issues that arise in the kitchen, ensuring smooth operations.
• Excellent communication skills, both verbal and written, to effectively liaise with team members, management, and other departments.
• Willing to support other departments based on business requirements.