Pastry Chef de Partie

Job Description

• Preparation of food, cooking, quality control, cutting& HACCP.
• Maintain daily mis-en-place (MEP) and prepare ingredients.
• Inspect clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO / FEFO practices, hygienic handling & storage of equipment & utensils.
• Ensure the highest standards and consistent quality in the daily preparation.
• Be familiar with new products, recipes & preparation techniques.
• Have full knowledge of all menu items, daily highlights, and promotions.
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor.

Qualifications

Additional Information