Chef de Partie - Pastry Kitchen
Rosewood Hotels and Resorts
Job Description ESSENTIAL DUTIES AND RESPONSIBILITIES
Organize and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivityEnsure that all dishes from that section are prepared consistently and according to standard recipesAssist the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating ProceduresMonitor food and operating costs and controls these by reducing wasteTrain the culinary associates in that section of kitchen in the skills necessary for them to perform their functionWork in any sections of kitchen when necessary or as requested by the Sous Chef or Head ChefEnsure the sanitation standards for kitchen are being metIs familiar with all sections of the kitchen to facilitate the flexible use of associatesEnsure that operating and kitchen equipment is maintained to a good standard with minimum breakage
REQUIREMENTS
F5 or Higher Diploma in Hospitality or Tourism management is an advantageMinimum 5 years experience in hospitality, catering, baking and food production industryGood in English, Putonghua and Cantonese is advantageHigh standards of professional manner with exceptional communication, presentation, interpersonal and problem solving skills
Organize and set up the assigned section of the Food, Beverage and Kitchens as efficiently as possible to increase speed and maximize productivityEnsure that all dishes from that section are prepared consistently and according to standard recipesAssist the Sous Chef and Executive Pastry Chef in ensuring that all culinary standards in that section comply with company and Hotel Policies and Standard Operating ProceduresMonitor food and operating costs and controls these by reducing wasteTrain the culinary associates in that section of kitchen in the skills necessary for them to perform their functionWork in any sections of kitchen when necessary or as requested by the Sous Chef or Head ChefEnsure the sanitation standards for kitchen are being metIs familiar with all sections of the kitchen to facilitate the flexible use of associatesEnsure that operating and kitchen equipment is maintained to a good standard with minimum breakage
REQUIREMENTS
F5 or Higher Diploma in Hospitality or Tourism management is an advantageMinimum 5 years experience in hospitality, catering, baking and food production industryGood in English, Putonghua and Cantonese is advantageHigh standards of professional manner with exceptional communication, presentation, interpersonal and problem solving skills
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