Pastry Chef de Partie Career
An exciting career opportunity awaits an experienced Pastry Chef to apply for the position of Pastry CDP at a prestigious group of wildlife & game properties. The properties are situated on the boundary of the Kruger National Park, and the group comprises of three lodges.
|Title||Pastry Chef de Partie|
|Location||Greater Kruger National Park, Mpumalanga|
Please email cv applications to: email@example.com
JOB ROLE & RESPONSIBILITIES:
A Pastry Chef de Partie is responsible for supporting the Head Chef in the kitchen by taking charge of the pastry section. You are to ensure that all food preparation from your section is planned and executed in a punctual manner. You are to ensure that all Pastry preparation is produced in accordance with company standards and the food styling guide. You are to follow Health and Safety procedures at all times. You are responsible for the delivery of high-quality food consistently. You are responsible for on-going training of junior staff. You are to ensure that they maintain hygiene standards in the kitchen. You may be required to assist in other sections of the kitchen in a CDP capacity.
DESIRABLE SKILLS, ATTRIBUTES & QUALIFICATIONS:
RESPONSIBILITIES & DUTIES:
The Pastry CDP is effectively able to:
Allocate daily duties to Commis chefs for preparation to be done punctually.
Oversee and assist in all food preparation and execution pertaining to your section following all applicable dietary requirements and according to all MalaMala approved recipes.
Assist during service times ensuring that all food preparation required is ready for plating and prepared according to the set food styling guide.
Prepare and check that the food on offer is in accordance with all daily menus including menus for dietary needs.
Engage guests with clarity and enthusiasm to demonstrate MalaMala hospitality when required.
Assist in waste and food cost management by preparing only the necessary quantities of food based, on daily guest occupancies.
Ensure that cross-contamination does not take place by following strict health and safety procedures and by separating mise-en-place from service related foods.
Ensure that section related preparations of guests’ special requests, e.g birthdays, room service etc. are met accordingly.
Maintain the highest health and safety practices in the kitchen at all times.
Encourage teamwork by setting an example and helping in all areas of the kitchen where help may be required.
Familiarise yourself with all kitchen standard operating procedures.
Ensure all foods are labelled, dated and correctly stored.
Communication of stock levels and required stock pertaining to your section.
Familiarise yourself with all products within the kitchen.
Be able to utilise products effectively and in line with portion control.
Escalate staff related matters to the Head Chef.
Ensure that any guest queries are escalated to the Head Chef.
Be prepared to undergo further training and exposure to new ideas and operating procedures.
Side-by-side training and mentoring of junior staff and trainees on the fundamentals of food preparation and presentation.
Reporting any requirement for the disposal of any expired or spoiled food items to the Head Chef.
Reporting for duty in a timeous manner based on service requirements.
Maintain clear, open lines of communications with the Head Chef.
Be feedback fit.
Ensure that the MalaMala disciplinary code of conduct is adhered to at all times, and any transgressions are communicated to the Head Chef or management.
The statements contained here reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, the general scope of responsibility, and should not be considered an all-inclusive listing of the work.