Pastry Chef de Partie

Hayfield Manor Hotel

Cork

Title : Pastry Chef de Partie Department : Kitchen Reports to : Sous Chef, Executive Chef Pastry Chef. 1. Experience/Skills/Character • Must have good knowledge of international Pastries • Must have a good command of the English language • Must have a complete education as a Pastry Chef • Must have basic school education • Must have at least2 years of practical experience in Pastry in a hotel or restaurant • Must be able to deal with quality control, and production control 2. DUTIES & RESPONSIBILITIES. - Must be aware of and able to follow on HAACP standards and procedures. - The communication to the Head Pastry Chef Sous Chef and Executive Chef must be in respectful, friendly and in a professional way. - The guidelines and requests from Management must be followed in the most efficient way. - Implement working schedules for all Pastry Cooks and Pastry Utility personnel. - Should be constantly aware of stock levels and stock quality of all Pastry and Bakery items. - The production is to be based on the number of guests in the Food outlets and should be planned with the feedback of the Executive Chef, regarding passenger numbers for each meal. - Check and ensure that all Pastry products are consistently prepared at the highest quality standard. - The entire food production of the Pastry is the direct responsibility of the Pastry Chef, with the Chef de Parties assistance. - Must be innovative and creative. Service includes: Afternoon tea. Fine Dining Desserts. Bistro Desserts. Bar Desserts / scones. Banquets. This job originally appeared on RecruitIreland.com.

2347 days ago