Senior Chef De Partie- Pastry

• Organizes together with the teamshifting in the section with regard to mise en place production andits service
• Guide the team during the dailyoperations
• Maintains good colleagues relationsand motivate colleagues
• Ensures that trainingon a one-to-one basis has been carried out andcomprehended
• Check all set-ups for banquetfunctions. Responsible for the correct timing during service andthat food served is always of the higheststandards
• Monitor and implement portion controlestablished with the recipe cards and the butcher test; minimizewaste and spoilage
• Check stores andrefrigerators and oversee proper storage and recycling ofleftovers
• Ensure effective communication amongthe kitchens and with other departments
• Workclosely with receiving and storeroom to ensure received goods meetHotel’s quality standardsspecifications
• Is responsible for completingthe daily checklist regarding mise-en-place and foodstorage
• Checks the main information boardregarding changes in any Banquets or other information regardingthe organization
• Ensures All the hygienerecords are maintained and adhere to all the hygiene trainings andpreset SOP
• Passes all information to the nextshift about functions
• Maintain proper controlsover purchase orders and requisitions
• Monitormonthly food inventory turnover and slow movingitems
• Ensure purchasing, receiving and allstorage are efficiently handled
• Checks onCommis Chefs on his/her section: e.g personalhygiene.
• Other duties asassigned

Qualifications

• Physicallyfit and able to stand for long hours
• Excellentleadership & supervisory skills with a“hands-on” approach
• Atleast four year in a five star international chainhotel/restaurant
• At least one year in aninternational five star hotel/ restaurant in similarposition
• Sound knowledge about all kinds ofcooking techniques and methods
• Should havecreative mind