Demi Chef de Partie - Pastry Kitchen

Job Description

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ESSENTIAL DUTIES AND RESPONSIBILITIES

• Organise and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity
• Ensure that all dishes from that section are prepared consistently and according to standard recipes
• Assist the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures
• Monitor food and operating costs and controls these by reducing waste
• Train the culinary associates in that section of kitchen in the skills necessary for them to perform their function
• Work in any sections of kitchen when necessary or as requested by the Sous Chef or Head Chef
• Ensure the sanitation standards for kitchen are being met
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates
• Ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage

REQUIREMENTS