Chef DE Partie - Asean

Job Responsibilities: -
• Ensures that culinary activities and standards are aligned with the respective Corporate guidelines and Hotel F&B concept.
• Ensure the profitability, efficiency, creativity, quality, cleanliness and food safety for the Pastry and Bakery Kitchen.
• Assisting the Pastry Chef / Chef de Cuisine in setting high standards of food throughout the hotel and providing assistance and advise with regards to an efficient and profitable functioning of the Pastry and Bakery kitchen operation.
• Supervise the Pastry kitchen and Bakery planning, operation and production and ensure the following: -
• To assist the Chef de Cuisine, Outlet Chefs and Banquet Chef with the planning of dessert menus, prices and food promotions, and ensure that productions are run accordingly to demand of business.
• To control standards of food production and presentation of Pastry, Bakery, Cake and Dessert throughout the hotel.
• To examine goods and quality of received goods.
• To discuss / assist the Chef de Cuisine on the planning and improvement schemes of pastry and bakery kitchens and choice of pastry/bakery kitchen equipment.
• Ensuring total knowledge & understanding of Pastry kitchen & Bakery of Food Preparation Standard & Procedure for all staff.
• Be up to date and alert to meet new trends and culinary opportunities, as well as new development of techniques and equipment.
• Identify areas for improvement in service and food & beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans. Discuss with the Director of Food and Beverage and Executive Chef / Chef de Cuisine for recommendation and implementation of improvement plan for the outlet.
• Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced and perform spot checks for menu accuracy and taste.
• Assist in the achievement of departmental objectives and goals and to develop and implement the Standard Operating Procedures for the outlet.
• To implement and where necessary to upgrade of systems and corporate standards in the Food & Beverage Department.
• In the absence of the Pastry Chef / Sous Chef, he / she will be responsible for the direct control and operations of the Pastry and Bakery kitchen.