Chef de Partie Pastry

• Supervises and monitors kitchen operation responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Prepare bake and finish a wide range of pastries desserts breads and confections to exacting standards.
• Execute recipes with precision while maintaining consistency in taste texture and presentation.
• Contribute to the development of seasonal desserts plated presentations and specialty items in collaboration with the Pastry Sous Chef.
• Through daily spot checks monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotels specifications.
• Constantly assesses freshness presentation and temperature of food served.
• Ensures food portioning serving requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• To be responsible for personal hygiene and grooming in accordance to HACCP guidelines.
• Enforces the highest standards of cleanliness hygiene and sanitation in kitchens. This includes working areas including but not restricted to; refrigerators freezers ceiling walls floors shelving working tables and working utensils such as carving boards slicer mixers blenders cutters woks pots pans etc.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation. Colleagues who are ill or suffering from an infection should be not involved in the preparation or handling of food.
• Responsible for the induction and on boarding of new hires.
• Ensures that colleagues are trained in and complies with hotels rules and regulations.
• Continually improves product through obtaining feedback from guests.
• Follows sustainable procedures and practices that supports Accors Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

Qualifications :

• Culinary diploma from a recognized culinary school
• Previous experience as a Chef de Partie in a 4/5 Star Hotel
• Creative and a keen eye for detail
• Strong knowledge of food preparation techniques cooking methods and kitchen equipment
• Excellent understanding of food safety and hygiene standards
• Valid food safety certification 
• Proficiency in menu planning and recipe development
• Experience in a high-volume restaurant preferred
• Knowledge of various cuisines and current culinary trends
• Strong time management skills and ability to multitask in a fast-paced environment
• Excellent team collaboration and communication skills
• Physical stamina to work long hours in a standing position
• Flexibility to work evenings weekends and holidays as required
• Ability to work effectively in a multicultural environment

Additional Information :

Your team and working environment:

• At Accor we are Heartists!  Are you ready to put your heart at the center of everything that you do If so then join our team of Heartists
• Every day we look for opportunities to engage on a personal & meaningful way with our guests and each other.  

We deliver heartfelt hospitality in an environment that is engaging enthusiastic and professionally rewarding!

Our commitment to Diversity & Inclusion:

We are an inclusive company and what we really hope to achieve is to attract recruit and promote diverse talent.

Remote Work :

No

Employment Type :

Full-time