Chef De Partie - Pastry

•  To ensure that Commis chefs receive the appropriate training and optimum guidance.
•  Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
• Attend to daytoday problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates Team Leaders and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes methods and instructions from the Executive Chef / Executive Sous Chef.

Qualifications :

• Culinary degree or diploma preferably with a focus on baking and pastry arts
• 23 years of experience in a professional kitchen with a strong background in baking and pastr...