Chef de Partie/Pastry & Bakery

[{{ $ctrl._job.status.name | translate}}] Chef de Partie/Pastry & Bakery
Conrad Bangkok

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Description du poste

Job Summary

SUMMARY:

To act as a right hand of the Pastry Chef and reporting to the Executive Pastry Chef.  To be responsible for preparing and producing food items, a la carte, buffets, banquets, etc, according to specified requirement set by the Hotel.  To be flexible, open minded and confident to take over any section of the Pastry and Bakery  operation at anytime.

GENERAL BEHAVIOUR :

 

His behaviour and personal appearance will always be geared to the objective of being an example to all other staff within the Hotel.  He will strive to use a polite language and well-groomed behaviour in his relations with the Hotel guests, colleagues and staff.

RESPONSIBILITIES:

 

1.         To properly handle food, equipment and utensils.

2.         To prepare food according to Chef''s specification and recipes.

3.         To set up daily mis-en-place.

4.         To assist the Pastry Chef in food requisition to ensure sufficient stock and no wastage.

5.         To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required.

6.         To receive food checks, event orders and prepare them as required.

7.         To clean and maintain his working place, store, equipment and utensils.

8.         To send for requisitioned items from storeroom and personally double check quantities and qualities.

9.         To check the mise en Place of Daily operation.


10.       To ensure that mis-en-place has to be ready 30 minutes before a meal period.

11.       To arrange lunch break: half of the crew from 11:00 am - 11:30 am, the other half from 11:30 am - 12:00 noon.  To ensure that at 12:00 noon, everybody has to be on his assigned post.

12.       To check the kitchen before service begins.  To ensure that all products are ready for use and if required in bain-marie, everything is neat and tidy and cooks are in proper uniforms.

13.       To supervise and participate in the meal service.

14.       To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.

15.       To know the Hotel''s fire and safety procedures and operation of kitchen and fire fighting equipment.

67.       To co-operate and delegate work properly and in fair manner.  This is essential to the smooth operations of the kitchen.

17.       To supervise the general cleaning and proper handling of food leftovers (reusable) after meal services. 

18.       To re-organize refrigerators, re-stock items up to par and re-organize section for next meal period.

19.      To be responsible for setting up breakfast, lunch, tea and dinner buffets and to strictly enforce quality control.

20.       To minimize wastage and optimize leftovers.

REMARKS:

Additional duties may be added at anytime due to any circumstances at the discretion of management.


SUMMARY:

To act as a right hand of the Pastry Chef and reporting to the Executive Pastry Chef.  To be responsible for preparing and producing food items, a la carte, buffets, banquets, etc, according to specified requirement set by the Hotel.  To be flexible, open minded and confident to take over any section of the Pastry and Bakery  operation at anytime.

GENERAL BEHAVIOUR :

 

His behaviour and personal appearance will always be geared to the objective of being an example to all other staff within the Hotel.  He will strive to use a polite language and well-groomed behaviour in his relations with the Hotel guests, colleagues and staff.

RESPONSIBILITIES:

 

1.         To properly handle food, equipment and utensils.

2.         To prepare food according to Chef''s specification and recipes.

3.         To set up daily mis-en-place.

4.         To assist the Pastry Chef in food requisition to ensure sufficient stock and no wastage.

5.         To ensure attractive display of food items, show pieces, etc, on display counters, buffets or where required.

6.         To receive food checks, event orders and prepare them as required.

7.         To clean and maintain his working place, store, equipment and utensils.

8.         To send for requisitioned items from storeroom and personally double check quantities and qualities.

9.         To check the mise en Place of Daily operation.


10.       To ensure that mis-en-place has to be ready 30 minutes before a meal period.

11.       To arrange lunch break: half of the crew from 11:00 am - 11:30 am, the other half from 11:30 am - 12:00 noon.  To ensure that at 12:00 noon, everybody has to be on his assigned post.

12.       To check the kitchen before service begins.  To ensure that all products are ready for use and if required in bain-marie, everything is neat and tidy and cooks are in proper uniforms.

13.       To supervise and participate in the meal service.

14.       To follow and enforce the hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.

15.       To know the Hotel''s fire and safety procedures and operation of kitchen and fire fighting equipment.

67.       To co-operate and delegate work properly and in fair manner.  This is essential to the smooth operations of the kitchen.

17.       To supervise the general cleaning and proper handling of food leftovers (reusable) after meal services. 

18.       To re-organize refrigerators, re-stock items up to par and re-organize section for next meal period.

19.      To be responsible for setting up breakfast, lunch, tea and dinner buffets and to strictly enforce quality control.

20.       To minimize wastage and optimize leftovers.

REMARKS:

Additional duties may be added at anytime due to any circumstances at the discretion of management.


Profil recherché

See description

Contrat
Temps plein
Lieu
Bangkok, Thaïlande
Département
Restauration service
Début
Dès que possible
Durée du contrat
Indéfini

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