Chef De Partie
Pastry & Bakery
Total des années d'expérience :17 years, 9 Mois
closely with the Executive Chef and the Pastry Chef in creating desserts and bread part of the menu plan, in accordance with the corresponding methods and recipes.
•Supervise the Pastry Cook and Assist Pastry Cook in the pastry section and communicating the status of pastry production to the Pastry Chef.
•Exhibiting creative baking and decorating talent by personally performing tasks and supporting the staff in preparing quality and consistent pastry and bakery items for all outlets of the hotel.
•Visually inspecting, selecting and utilizing only the freshest quality ingredients like bakery items, confectionery items, fruits etc. to ensure these are of the highest standard in the preparation of all menu items.
•Preparing requisitions for supplies and food items for production in workstations in a timely manner.
•Monitoring to ensure proper receiving, storing (including temperature setting) and rotation of food products so as to comply with municipality regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
•Work towards continually improving guest satisfaction and maintaining the operating budget.
•Supporting and developing the training of team members and improving results while maintaining standards.
Support the Pastry Chef in the daily operation
•Working according to the menu specification and recipe by the Pastry Chef
•Keeping work areas in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in his section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen
•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Instruct and lead the pastry team through the daily requirements in food preparation and actively take part in set up of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
under the general guidance of the Executive Chef.
•Delegating communication effectively to ensure Pastry & Bakery effective operation.
•Ensure required mis-en place is complete prior to opening of outlets.
•Ensure all orders are placed at the required time.
•Ensuring consistency of quality, taste, presentation, and correct temperatures of pastry and bakery items served in all restaurants and bars.
•Provides comments and information to all colleagues on current events.
•Checks the physical condition of equipment, ensuring adequate operating stock levels are maintained.
•Report any maintenance requests and liaise with Stewarding Department to ensure availability of all equipment required for service.
Supervision preparation and service of all a la carte desserts cakes and bakery products, ensuring that the highest standards are maintained at all time.
•Create Wedding cake and celebrity cakes as per guest choice and preference.
•Develop designing and creating new recipes and creative design.
•Assist Pastry Chef with menu associated, for purchasing, inventory and controlled also the cost.
•Check the quality of raw and cook food to ensure standard & quality for guests.
•Assisting in leading the pastry department and encouraging team work.
•Maintaining proper food preparation, handling and storage as per the standard.
Responsible for mise en place, receiving, and inventory.
•Ensure quality of each kind of a la carte
•Supervising and managing hot, cool kitchen and dessert
•Ensure rotating meal and expired date
Responsibility mise en place, receiving, and inventory.
•Ensure quality of each kind of a la carte
•Ensure all orders are placed at the required time.
•Ensuring consistency of quality, taste, presentation, and correct temperatures of pastry and bakery items served in all restaurants and bars.
•Supervising and managing hot, cool kitchen and dessert
•Ensure rotating meal and expired date.
Managing the Pastry kitchen, ensuring the maintenance of breakfast standard
•Responsible for all a la carte outlets.
•Supervising cool kitchen
•Checking new dessert recipes every 3 months.
•Worked in hot kitchen in accordance with rules HACCP and assistant Chef.
•Inspected the food to ensure quality is maintained as per the standards.