Demi Chef de Partie - Pastry

The Demi Chef De Partie needs to have experience working in a production kitchen and french pastries. o To support the Chef de Partie or Sous Chef in the daily operation and oversee his/ her responsibilities during absence o To have knowledge of the opening, closing requirements and product knowledge for the designated section o To control cost by minimizing spoilage, waste and exercising strict portion control o To make sure that all food items are prepared on time and meet quality and quantity standards o To inform the Chef de Partie on all relevant information related to operational and personal matters on a daily basis o To establish and maintain effective employee relations o To prepare all kitchen mise en place and food requisitions on daily basis as assigned o To maintain the daily inventory for production purposes o To participate in ensuring that all fridges, cold rooms, counter tops, shelves, cooking stations and all equipment assigned are kept in order and clean at all times o To follow the instructions and recommendations from the Chef De Partie to complete the daily tasks o To follow all recipes as prescribed by the Executive Chef o To make careful use of safety equipment, such as gloves, aprons, shoes etc. Return it to its designated storage area after use, and report any discrepancy to your direct superior o To ensure freshness and suitability of products used by the section. Check all the expiry date of raw materials o To attend training sessions on hygiene and grooming standards o To carry out many different tasks simultaneously in a brief amount of time o To ensure product knowledge is maintained and communicated to all relevant kitchen personnel o To be responsible for completing the mise en place to the highest quality as per standards set by the superiors o To store ingredients in dedicated containers, making sure that they are best preserved and labeled according to standard o To comply with all the company’s policies and procedures o To ensure all statutory regulations are adhered to, such as food hygiene policies o To receive and check daily store delivery and delivery from the supplier o To report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department o To comply with time and attendance policies o To participate and serve guests during Outdoor Caterings as and when assigned To perform any other duties as assigned by the Executive Chef, Senior Sous Chef, Sous Chef or Chef de Partie Work Location: In person