Chef De Partie (Pastry)

Al Khozama Investment

PURPOSE OF DUTY:

The Chef de Partie (Pastry) is responsible for overseeing the daily operations within the pastry section, ensuring the production of high-quality pastry items that meet both taste and presentation standards. This role is pivotal in managing kitchen staff, maintaining kitchen workflow, and contributing to menu development.

JOB DUTIES AND RESPONSIBILITIES:

Food Production:
Consistently produce high-quality pastry products with excellent taste and visual appeal.
Ensure all pastry items are prepared within scheduled hours without compromising quality.
Develop and manage daily and weekly production schedules.
Assist in the preparation and innovation of menu items.

Standards & Procedures:
Maintain rigorous standards of food safety and sanitation.
Ensure all equipment and tools are in proper working condition.
Supervise and train kitchen staff, ensuring adherence to quality standards.

Hygiene:
Uphold high standards of cleanliness in all working areas.
Ensure cleaning schedules are meticulously followed and documented.

Control:
Conduct inventory control, ensuring all necessary ingredients are ordered and received accurately.
Monitor the economical use of supplies and ingredients to minimize waste.
Oversee the maintenance of holding temperature sheets for functions exceeding 50 participants.

Staff Management & Communication:
Create work schedules and delegate tasks to ensure efficient operation.
Maintain a leadership role within the team, promoting continuous growth in quality, standards, and teamwork.
Foster a professional and cooperative environment, encouraging staff to contribute ideas for menu enhancements. To attend daily team briefing
To communicate in a transparent, efficient, and proactive manner through communication tools
Display exceptional behavior to create a positive work environment, and demonstrating a dedicated and professional approach to management

General:
Attend and actively participate in all required meetings and training sessions.
Provide hands-on assistance in day-to-day operations, ensuring high standards are maintained.
Take an interest in the financial aspects of the pastry operations, aiming to improve cost-effectiveness.

Administration:
To permanently follow SOP s, manual and recipes
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department.
To be aware of your responsibilities in respect of Health and Safety at Work, following all procedures in this respect and reporting to management any hazardous situation or accident.
To attend training sessions and team meetings as required and to be involved and contribute to these.