Pastry Demi Chef de Partie
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Mandarin Oriental, Lago di Como’s Pastry Demi Chef de Partie is in charge of supporting and cooperating with the Pastry Chef de Partie in ensuring both the correct functioning of the kitchen and that all preparations comply with the resort and company’s standards, in accordance with the Executive Pastry Chef’s guidance.
Duties and Responsibilities
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* Maintain a high standard of specified work in accordance with the Chef de Partie and Executive Chef.
* Ensure food preparation, quality and presentation are met at all times under the guidance of the Pastry Chef de Partie and Executive Pastry Chef.
* Monitor stock movement and be responsible for replenishing own section.
* Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
* Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Pastry Chef de Partie and Executive Pastry Chef.
* Keep high standards of personal hygiene, clean uniform and overall camaraderie.
* Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained.
* Keep high standards of cleanliness in the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Chef de Partie and Executive Chef.
* Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times.
* Be fully aware of all hygiene controls and chemicals used in workplace.
* Have a full knowledge of and be able to act upon fire procedures.
* Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector, complying with all the hotel and company’s policies.
* Attend all training sessions as required.
* Comply with any reasonable request from superiors.
Requirements
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* At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent.
* Minimum 3‑years working experience in the related field.
* HACCP certificate.
* Good knowledge of English.
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