Chef de Partie will manage the assigned pastry section/s as part of the outlet in line with the operating concept, set and live the performance standards ensuring maximum members satisfaction.

Additionally, while operating within budget, he/she will consistently perform and delegate to ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.

WHAT YOU WILL DO

• Undertake food preparation and cooking of items on a day to day basis in a pastry section directed by the Pastry Head- or Sous Chef, and monitor closely the mise-en-place requirements for the station to ensure that is ready for service
  
• Ensure consistency of food quality and presentation of dishes in the section
• Maintain all items at a sufficient level to ensure an uninterrupted flow of food during the service period, using FIFO, whilst controlling food quality, consistency, appearance and taste
  
• Follow the rules set and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise
• Be responsible, whilst liaising with the Head Chef/Sous Chef, for your own development and attend all the necessary training courses organized by the company