JOB DESCRIPTION

JOB TITLE Pastry Chef de Partie

REPORTS TO Head Chef

PURPOSE OF THE JOB

• To store, prepare, cook and present food to the highest standards and in accordance with

        company policy.

• To work as part of the Hotel team to ensure maximum guest satisfaction.

• MAIN RESPONSIBILITIES

• (Outline main responsibilities/duties – consider safety/equipment required)

• To report for duty on time and in full uniform

• To ensure a high standard of personal hygiene and grooming

• To work as part of a team both at kitchen and company level

• To liaise with hotel departments to ensure professional and courteous communication and

        effective working relationships are developed and maintained.

• To supply the highest level of customer care and service

• To assist the Executive Chef and Head Chef in the organisation and control of all kitchen

        operations

• To assist in stock control, costing’s, menu planning and menu writing

• To ensure all food leaving the kitchen is well presented and of the highest quality in

        accordance with company policy.

• To assist in ensuring all areas of the kitchen conform to Department of Health regulations

        and the Hotel’s H.A.C.C.P. system.

• To ensure all pastry products conform to company standards and all related documentation

        is completed.

• To assist in training of Commis chefs

• To ensure food is produced with minimum wastage.

• To report any accidents in accordance with company procedure

• To report maintenance requirements to management

• To implement company procedure in the event of fire or emergency

• To implement and maintain hygiene standards as set out by the Company.

• To adhere to company Health and Safety policy and current Health and Safety legislation

• To take part in company internal and external training as required
• To carry out any reasonable requests by Management.

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