Chef de Partie - Baker | Pastry

Ability to start work at 4:30am to ensure breakfast pastries and Haute Croissanterie are baked fresh daily to our standards required.Knowledge of lamination/technique for Croissant & Danish pastries.Ensure production and presentation pastries and cakes for our lobby bar meet standards set.Knowledge of all Pastry methods involved in the preparation of viennoiserie.Maintain open communication between Pastry Kitchen and other departments within the Hotel.Ensuring food standards, preparation, presentation and cooking techniques meet Sofitel Brand Standard and are maintained at that level.Ensuring the highest possible standard of hygiene is practiced and maintain to meet Work Health & Safety regulations and HACCP food preparation guidelines.Accountable for the cleanliness and maintenance of all equipment, counter tops, and shelves.Cultivate and maintain a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.Any other duties assigned by your manager.Ability to work independently and efficiently at the times required.Prepare a range of products, including all laminated dough, pastry, viennoiserie, tarts, and occasion cakes, undertaking all aspects of the process, from weighing to mixing, shaping and baking, to ensure every product is of perfect quality and produced on time to meet daily production requirements.Ensure that company recipes and methods are followed at all times to meet established standards and ensure consistency across the production team.Work efficiently to meet the production schedule and assist colleagues in other areas as required so the daily orders are completed on time. Report any issues or problems to the Head Chef as soon as possible.Liaise with the Executive Pastry Chef on a daily basis, reporting any issues or concerns, clarifying any production order queries, last minute additions, etc.Excellent communication, planning and organisational skills, with the ability to multi- task.