Major 5 star luxury hotel based in central London, requires an experienced Pastry Chef De Partie

Purpose of Role

To assist the Pastry Sous Chef in the preparation and service of pastries, desserts and bakeries, ensuring that the highest standards are maintained at all times and to ensure that the kitchen areas designated, equipment and utensils are always kept clean and tidy to the standards required by the hotel.

Main Duties

▪ Be fully conversant with all the hotels menus with regard to the particular items relating to your designated area or as requested.

▪ Be responsible for the production of pastries, desserts and bakery goods, for banqueting, in-room dining, and Lounge and afternoon tea.

▪ Ensure that the above preparation is of the highest standard at all times and that recipes are followed to the standards set by the Executive Pastry Chef.

▪ In co-ordination with Executive Pastry Chef and Pastry Sous Chef, etc. assists in the development of new pastries, desserts and bakery goods as requested.

▪ Ensure that portion control is maintained in accordance with company guidelines.

▪ Dispense pastries, desserts and bakery goods only against order.

▪ Submit correct food stock sheet for your section to the Pastry Sous Chef.

▪ Ensure good rotation of stocks and correct storage procedures.

▪ Check daily menus and function sheets to determine quantity of food items to be cooked.

▪ Ensure that the appropriate amount of mise-en-place is kept in stock.

▪ Participate in preparation of basic mise-en-place with Commis Chef and cooking of pastries, desserts and bakery items ready for service.

▪ Maintain the correct level of dry store items.

▪ Advise Pastry Sous Chef of any commodity needing immediate use or attention.

▪ Ensure correct procedures are used, particularly in the preparation of sensitive commodities.

▪ Encourage communication regarding food service, especially when highly individual and personalised service is demanded from our clients.

▪ Ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.

▪ Maintain work area, including reach-in and walk-in fridges in a hygienic and tidy condition.

▪ Supervise staff in your section.

▪ Maintain discipline in a fair and consistent manner, including timekeeping, reporting breaches to Executive Pastry Chef / Pastry Sous Chef / Pastry Senior Chef de Partie.

▪ Identify any special training needs within your section and completing the departments training records on a regular basis.

▪ Encourage and motivate staff within your section and completing the departments training records on a regular basis.

MUST have fullworking rights to work in the UK, please send your CV to Hakim (url removed)