Chef de Party Pastry Job Desc
Job title : Chef de Party Pastry
Department : Kitchen F&B
REPORTING LINE
Report to : Pastry
Chef
Responsible for : To
assist the Pastry chef and the baker in the production of all pasties and
Bakery
COMMUNICATION LINES
Vertically :
Pastry Chef Baker
Horizontally : Commis pasty
AUTHORITY
Over Money : none
Over Staff :
Has authority to direct Commis chef in accordance
with
Hotel policies procedures
GENERAL MISSION
To implement the preparation and presentation of the Pastry according
to set standards, customer satisfaction and high level of sales in line with
company policies and regulations
Under the general guidance of the pastry
chef, in the implementation of the Standard Policies and Procedures of
the Food and Beverage Operation and administration
RESPONSIBILITIES
1. Responsible for guiding the Commis Chef
and in the performance of their jobs in accordance to Hotel policies and
procedures.
2. Responsible for the
proper maintenance and good working order of all equipment
3. Responsible for consistently implementing
the Policies and Procedures in operating the Pastry Kitchen
4. Responsible for
establishing and maintaining high sanitation standards in the work station
5. To ensure that subordinates personal
hygiene is always up to the highest standard.
1. CUSTOMER SERVICE
1. Produce fresh, quality and tasty food
well presented in a hygienic environment to ensure guest satisfaction at all time.
2. BUSINESS MANAGEMENT
1. Attends meetings and
training sessions organized by the Hotel management for the position.
2. To achieve high quality production all over cost control.
3. Manages time effectively, by meeting
deadlines on time.
4. Assist
the chef de party in the preparation and distribution of pastry items to all outlets and functions
5. Assist
the pastry chef the production and distribution of Pastry and bakery item for
all outlets accordingly to level of business and to service timing
3. COMMUNICATION
1. Reports to Pastry Chef.
2. Communicates effectively with
subordinates, immediate superior and other department heads. Capable of expressing clearly, listening and
absorbing information
3. To Attend regular briefings
the
best possible service to the guest.
4. ASSET MANAGEMENT
1. To report all faulty equipment to the Sous
Chef, to maintain effective working environment
2. To achieve maximum utilization of material,
equipment and for quality and food cost control.
5. SECURITY & SAFETY
1. Be aware of hotel’s fire evacuation and
emergency policies and procedure
2. Used all specific machinery in the appropriate matter
with the necessary protection tools.
6. HUMAN RESPONSIBILITIES
1. Prepares, conducts and
supervise training commis
2. Coaches and counsels commis
effectively.
7. MARKETING
8. TECHNICAL RESPONSIBILITIES
1. Implements all the food and beverage
policies and procedures in the Pastry
Kitchen
2. Recognizes good quality products and
presentation.
3. Maintains high sanitation standard
throughout the working station.
4. Participate to day to day training in
the kitchens
6. Knows
and understands the job description Baker and Pastry Commis, and capable of performing the tasks
as required.
7. Knows and understands all the Pastry Kitchen policies and procedures in
food production.
8. Maintains all service standards
established for the Pastry
Kitchen.
9. Follows up and complies with the
cleaning schedule established for the Pastry Kitchen
10 Assist the chef de party in the production of
the en mise-en-place for the elaboration of the all menu according to receipt
and fiche technique
9. REPRESENTING HOTEL TO THE COMMUNITY
1. At all time whilst representing the
hotel, act in a professional, decorous manner ensuring proper representation of
the Hotel
10. DIVULGING OF HOTEL INFORMATION
1. The Hotel requires that you will not
(during or after your employment) without the hotel writing consent, divulge
every information concerning the Hotel or any associated hotels or any of their
dealing, transaction or affairs which may come to your knowledge during or in
the course of your employment with the Company
11. TEMPORARY MISSION
1. May be rotated to
different Kitchen and other temporary task within the Hotel
PERSON
SPECIFICATIONS
.
POSITION:
1/2 Chef de Party Pastry DEPARTMENT: F&B
SKILLS ESSENTIAL DESIRABLE
EDUCATION Certified School Education in College.
QUALIFICATIONS Bakery apprenticeship of two years
EXPERIENCE Minimum experience of two years in
First
Commis position
INTERPERSONAL Good organization
SKILLS Fast and efficient
Sense
of responsibility
COMMUNICATION Good level of English speech
SPECIFIC Able to work alone in the absence of the
pastry chef
Minimum age 24 years
PRESENTATION Well groomed and presentable
at all time. Practice good hygiene
PHYSICAL Physically fit and healthy
OTHER
REQUIREMENT Able to change for night shift in absence
of
the baker
MISCELLANEOUS
WORKING Well maintained Kitchen
CONDITIONS Healthy and Hygienic
Open,
friendly environment
WORKING Flexible hours in accordance with job
requirement
HOURS
Signature:
[Employee] [Date] [Department
Head] [Date]