Demi Chef de Partie Pastry

Roles and responsibilities

OVERVIEW/BASIC FUNCTION:

To prepare food items assigned by the pastry chef according to standard recipes at the highest quality level, Ensure Commis have the full information, tools and guidance to conduct their duty.

RESPONSIBILITIES:

• Follow proper uniform procedures.
• Prepare the Pastry section mise-en-place under the supervision of the sous chef
• Ensure that mise-en-place is prepared for the shifts needs.
• Ensure mise-en-place prepare by the Commis is according to recipe standard
• Ensure standard recipe are followed at all the time
• Ensure buffet set up and Banqueting set up are as per hotel standard
• Ensure FIFO is applied and followed
• Ensure Adfca guidelines are followed
• Ensure cleanliness is maintained at all the time
• Ensure that sanitation standards as set forth by Rosewood Abu Dhabi and local authorizes.
• Assist in maintenance and cleanliness of all food preparation equipment.
• Ensure a safe working environment.
• Follow control systems which will ensure quality and portion control.
• Store items properly at the end of the shift.
• Ensure a clean, neat and organized work area.
• Handle and report any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.

QUALIFICATIONS:


• Experience:
Minimum 1 experience as a Chef de Partie in 5 star hotel.
• Education:
High school diploma and culinary training certificate.
• General Skills:
Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Desired candidate profile

Technical Skills:
Ability to enforce hotel's standards, policies and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments; ability to direct performance of kitchen associates and follow up with corrections where needed; ability to motivate kitchen associates and maintain a cohesive team; ability to promote positive work relationships with service personnel and other departments; ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines; ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to plan and develop menus and recipes; ability to expand and condense recipes; ability to perform job functions without direct supervision; ability to ensure security of kitchen access, products and hotel;
• Language:
Required to speak, read and write English, with fluency in other languages preferred.
• Physical Requirements:
Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
• Licenses & Certifications:
None required.