CHEF DE PARTIE PASTRY

5 day week on rota basis including weekends and bank holidays. Straight shifts.

Shifts 7:00am-3:30pm, 9:00am-5:30pm, 11:00am- 7:30pm, 1:30pm-10:00pm

Responsible to :           Head Pastry Chef

Responsible for:           more junior members of kitchen brigade

The following list of duties in conjunction with the kitchen check list is not exhaustive and represents a guide as to the main tasks to be undertaken in addition to any others issued from time to time.

CHEF DE PARTIE PASTRY

1.    To ensure smooth operation of pastry kitchen.

2.    To assist in training and supervision of junior members of the team.

3.    To assist the Head Pastry Chef with menu planning and other tasks as required.

DUTIES AND RESPONSIBILITIES GENERAL TO THE KITCHEN DEPARTMENT

 1.         To always be aware of the possible health and fire hazards and conduct yourself and others in a safe and correct manner. 

2.         Maintain the required standard of personal hygiene.

3.         To prepare and cook food to the standard required with the emphasis on continual improvement and innovation.

5.         To always put into practice the correct basic skills you have been taught at college and/or in the work environment.

6.         To keep your particular areas of work and storage in a clean and hygienic way and help direct kitchen porters in their duties.

7.         To store and label food and use food in a strict order of rotation.

8.         To ensure that the equipment and utensils are clean and in good working order. Any faults to be reported to the Head Chef.

9.         To assist junior staff with further development and advancement.

10.      Making and serving items from the snack menu, lunch menu, afternoon tea menu,  dinner menu

CHEF DE PARTIE PASTRY

5 day week on rota basis including weekends and bank holidays. Straight shifts.

Shifts 7:00am-3:30pm, 9:00am-5:30pm, 11:00am- 7:30pm, 1:30pm-10:00pm

Responsible to :           Head Pastry Chef

Responsible for:           more junior members of kitchen brigade

The following list of duties in conjunction with the kitchen check list is not exhaustive and represents a guide as to the main tasks to be undertaken in addition to any others issued from time to time.

CHEF DE PARTIE PASTRY

1.    To ensure smooth operation of pastry kitchen.

2.    To assist in training and supervision of junior members of the team.

3.    To assist the Head Pastry Chef with menu planning and other tasks as required.

DUTIES AND RESPONSIBILITIES GENERAL TO THE KITCHEN DEPARTMENT

 1.         To always be aware of the possible health and fire hazards and conduct yourself and others in a safe and correct manner. 

2.         Maintain the required standard of personal hygiene.

3.         To prepare and cook food to the standard required with the emphasis on continual improvement and innovation.

5.         To always put into practice the correct basic skills you have been taught at college and/or in the work environment.

6.         To keep your particular areas of work and storage in a clean and hygienic way and help direct kitchen porters in their duties.

7.         To store and label food and use food in a strict order of rotation.

8.         To ensure that the equipment and utensils are clean and in good working order. Any faults to be reported to the Head Chef.

9.         To assist junior staff with further development and advancement.

10.      Making and serving items from the snack menu, lunch menu, afternoon tea menu,  dinner menu