Chef de Partie - Pastry Kitchen

Essential duties and responsibilities

• Organises and sets up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Sous Chef and Head Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating Procedures.
• Monitors food and operating costs and controls these by reducing waste.
• Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
• Works in any sections of kitchen when necessary or as requested by the Sous Chef or Head Chef.
• Ensures the sanitation standards for kitchen are being met.
• Is familiar with all sections of the kitchen to facilitate the flexible use of associates.
• Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

Requirements

• F5 or Higher Diploma in Hospitality or Tourism management is an advantage
• Minimum 5 years experience in hospitality, catering, baking and food production industry
• Good in English, Putonghua and Cantonese is advantage
• High standards of professional manner with exceptional communication, presentation, interpersonal and problem solving skills