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Chef de Partie Bakery

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  • Travel
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Job Details

In this role you will prepare and cook orders for the daily pastry side of the kitchen operation whilst also advising the Senior Pastry Chef of low inventory items and assisting in receiving items and taking inventory as required. You will maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters and may assist by performing other kitchen duties as needed.3. Essential Duties and Responsibilities (Key Activities of the role) Prepares and present baked pastries including the preparation ofo Baked pastrieso Handling and storage of commoditieso Chou pastry disheso Gateau pithivierso Bake and fill a variety of sweet pate disheso Savoury products from chou short and puff Prepares and present yeast raised pastries including the preparation ofo Croissantso Briocheo Kucheno Danish pastrieso Savarins and babas Prepare and present afternoon tea items includingo Those suitable to be served for afternoon tea in a hotelo Flans and pies Prepare and present desserts includingo Frozen dessertso Hot dessertso Cold dessertso Specialty desserts Prepare and present gateaux, tortes and cakes includingo Traditional gateaux, torten and cakeso Finish and decorate themo Prepare for service and serve them to guestso Design, prepare, cover and decorate cakes for festive occasionso Prepare a range of cheesecakes Prepare marzipan worko Prepare modeling marzipano Prepare a range of molded flowers and figureso Manipulate marzipan to cover cakes Prepare Petits FoursPrepare a range of petits fours secsPrepare a range of petits fours glaces Maintain hygienic standards and practices Maintain a hygienic kitchen Clean the kitchen and equipment Maintain personal hygiene Works with Pastry Chef in manpower planning and management needs Works with Pastry Chef in the preparation and management of the Departments budget. Establishes and maintains effective employee working relationships. Attends and participates in daily briefings and other meetings as scheduled. Attends and participates in training sessions as scheduled. Implements the hotel and department regulations, policies and procedures including but not limited too House Rules and Regulationo Health and Safetyo Groomingo Quality Hygiene and CleanlinessQualificationsRequired Skills Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. Problem solving, reasoning, motivating, organizational and training abilities. Qualifications Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.Experience 5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry.
Additional Degree: BA (Arts) | B.Com. (Commerce) | B.Pharm. (Pharmacy) | B.Plan. (Planning) | B.Sc. (Science) | BBA/ BBM/ BBS | BCA (Computer Application) | Diploma-Other Diploma | B.Ed. (Education) | BHM (Hotel Management)

Experience: 5-10


Chef (All) | Culinary/Kitchen | Food & Beverage
Applying for this job will take you to an external site


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