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Any Nationality
Gender
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Vacancy
1 Vacancy
Job Description
Roles & Responsibilities
Check with Executive Chef on all functions, special requirements, outlet preparation lists, and brand changes
- Review weekly function board for upcoming events and requirements
- Monitor monthly function forecast to plan pastry production and resources
- Verify function list net weight requirements at least 96 hours in advance
- Confirm with chef any unusual requirements for basic or imported products
- Evaluate market lists thoroughly before placing orders
- Place orders based on market list and cross-check with chef for accuracy
- Inspect deliveries to ensure correct temperatures, quality standards, and accurate counts/weights
- Report for duty punctually, wearing the correct uniform and nametag at all times
- Maintain a high standard of personal appearance and hygiene consistently
- Build and sustain good rapport and working relationships with staff in the outlet and across all departments
- Attend and actively contribute to staff meetings, departmental sessions, hotel trainings, and related activities
- Assist in carrying out quarterly, bi-yearly, and yearly inventory of operating equipment
Desired Candidate Profile
Diploma or degree in Culinary Arts or Hospitality, with specialization in Pastry preferred
Minimum 1-2 years of professional pastry experience in luxury hotels or fine dining establishments
Strong knowledge of pastry production processes, kitchen operations, and food safety standards
Proven ability to manage a team, delegate tasks, and maintain efficiency under pressure
Excellent organizational and communication skills, with attention to detail and creativity
Familiarity with inventory management systems and hotel operational procedures
Company Industry
Department / Functional Area
Keywords
- Chef De Partie - Pastry
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