Chef de Partie

1 month ago

kochi, India Crowne Plaza Kochi Full time

As a professional in your role, your responsibilities and essential job functions will include but are not limited to:

  • Lead the Pastry & Bakery section, managing the preparation, production, and presentation of pastries, breads, desserts, and other baked goods.
  • Develop and implement new recipes, ensuring they align with the hotel’s culinary standards and guest preferences.
  • Supervise and train junior chefs, pastry cooks, and apprentices, providing guidance and fostering a collaborative team environment.
  • Oversee daily mise-en-place, ensuring that all ingredients and equipment are prepared and available for service.
  • Monitor and maintain inventory levels of ingredients and supplies, placing orders as needed to ensure consistent availability.
  • Ensure all dishes and baked goods are prepared to the highest quality and presentation standards.
  • Adhere to and enforce strict food safety, hygiene, and sanitation standards in the kitchen.
  • Collaborate with the Head Chef and other kitchen sections to ensure smooth operations and a cohesive culinary experience.
  • Manage food costs by minimizing waste, optimizing portion control, and utilizing leftovers creatively.
  • Participate in menu planning, offering creative input and contributing to the development of seasonal and special event menus.
  • Conduct regular training sessions and workshops for the pastry team to enhance skills and maintain high standards.
  • Ensure that all kitchen equipment in the Pastry & Bakery section is properly maintained and report any issues to the maintenance team.

Ideally, you should possess some or all the following qualifications and experience:

  • Minimum of 4-5 years of experience in a professional pastry and bakery kitchen, with at least 2 years in a supervisory role, preferably within a hotel or upscale restaurant.
  • Diploma or certification in culinary arts, pastry, and bakery, or a related field is essential.
  • Expertise in pastry and bakery techniques, including advanced knowledge of baking, pastry decoration, chocolate work, and bread making.
  • Strong leadership skills with the ability to manage, mentor, and motivate a team, ensuring consistent quality and efficiency.
  • Demonstrated ability to create and present innovative pastry and bakery items that meet high standards of taste and aesthetics.
  • Exceptional precision in measuring, mixing, and presenting pastries and baked goods, ensuring consistency in flavor and presentation.
  • Proven ability to manage time effectively, prioritizing tasks to meet tight deadlines in a fast-paced kitchen environment.
  • Comprehensive knowledge of food safety regulations, with a commitment to upholding the highest standards of cleanliness and safety in the kitchen.
  • Willingness to work flexible hours, including early mornings, nights, weekends, and holidays, as required by the operational needs of the kitchen.
  • Ability to quickly and efficiently address any issues that arise in the kitchen, ensuring smooth operations.
  • Excellent communication skills, both verbal and written, to effectively liaise with team members, management, and other departments.

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