Chef de Partie (Bakery)

Primary Responsibilities

• Support Junior Sous Chef or Sous Chef in the daily culinary operations
• Prepare all freshly baked items using fresh ingredients
• Inspect and ensure that the baking area is clean and meet the hygiene standards at all times
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Assist with a la carte pastry and buffet dessert table set up and presentation.

Requirements

• Certificate in Patisserie or Bakery
• Minimum 3 years of experience in bakery & pastry field, preferably with baker experience
• Ability to work independently as well as in a team
• 5 working days per week with the flexibility to work shifts including weekends and public holidays subject to rotation