Pastry Chef de Partie

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.  Direct, train and monitor performance of Commis and Demi Chef de Partie.  Maintain organization, cleanliness and sanitation of work areas and equipment.Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.Review the daily production sheets with the Sous Chef.Prepare and when required delegates the production of the necessary food items in accordance with standardsResponsible for the day to day operations of his/her station Liaise with Front of House Managers as neededKeeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenseActively participates in training of culinary skills to junior staff and apprenticesAdhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are metEnsures that station opening and closing procedures are carried out to standardKeeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expenseOperate all kitchen equipment and conduct themselves with safety in mind at all timesEnsures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelinesPrepares lists of food products required for station for Sous Chef order and approvalEnsure a clean and safe working environment, and actively participate in health and safety initiatives.Adhere to all hotel environmental policies and initiatives