SCOPE OF POSITION

The Pastry Chef de Partie prepares dishes, in conjunction with the Head Pastry Chef and is responsible for ensuring that standards are maintained for the Pastry section. It is a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible.

As a Chef de Partie, they are expected to be capable of running and organising their section consistently and capably while maintaining prep levels and consistency. They will also be expected to contribute to menu creation and inspire their junior staff in their absence.

RESPONSIBILITIES

• Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef.
• Ordering of food for his/her section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product ...