Demi Chef De Partie- Pastry

DUTIES RESPONSIBILITIES The safety and security of guests and employees are of vital importance Assist, supervise and control the events, the production in general and the a la carte production Always adhere to SOP and P&P standards of preparation, recipe and presentation Ensure and enforce food safety and hygiene is at the highest importance Maintain own working area, materials and company property clean, tidy and in good shape Assists with the preparation, presentation, decoration and menu dishes including Produce the highest possible food quality within guidelines. Store unused food properly and inform Executive Pastry Chef/or Head Baker of large quantities of stored food. Take orders and work closely from his/her executive Chef and carry them out in the correct manner. Work closely with the executive Chef and takes every opportunity to become familiar with all aspects of his/her position Work to the specifications given by the executive Chef/or Head Baker portion, size quantity and quality as laid down in the recipe Index, etc. Ensure proper Food handling techniques and storage, Including dating and stock rotation. Ensure hotel property, kitchen equipment and areas are kept cleaned and in very good condition. Contribute to costs control and waste management. Participate in departmental training activities. Maintain Food Safety & Hygiene rules and regulation at all times.