Pastry Chef de Partie (w/m)

Offer description

An exceptional opportunity presents itself for a Pastry Chef de Partie to join the Food & Beverage Department at Raffles London at the OWO.

Reporting into Executive Pastry Chef, you will contribute a as junior leader to promote and exemplify our values and kitchen culture.

Overseeing a section of the daily business to ensure hygiene, food and service standards, culture and quality are always delivered. To undertake any specific function of any Raffles kitchens/ kitchen management as delegated by the Executive Pastry Chef and Senior Sous Chef/Sous Chef and/or Head Baker.

Understands that the pastry department work as one team to support and be directly responsible for the quality, production and service for pastry/dessert/bakery in all outlets within the hotel including but not limited to the restaurants, events, private dining and canteen.  

Specifically, as the Pastry Chef de Partie your responsibility’s will include:

• Maintaining and running of section including the supervision of Demi Chef de Parties and commis on the section
• Maintain stock control, ensuring that sections stock levels and production are in line with business levels.
• Be environmentally conscious and works towards a low waste operation.
• Contribute to the effective management of costs, zero waste factor.
• Collating recipes for new dishes.
• working as required on a rota basis based on hotel, outlet and event hours of operation.
• Ensuring that you are aware of and able to advise employees on the correct policies and procedures.
• Providing constructive and corrective feedback to Demi Chef de Parties and Commis
• Maintaining and running of kitchen in Sous chefs absence
• Participating in the service in all kitchen outlets as business demands.
• Supporting and checking that kitchen rotas meet demands of section business levels
• Understanding and communicating with supervisors if there is a need for overtime on the section.
• Working with, coaching and supporting the team members on the section.
• Working with all supervisors, HODs, chefs and supporting departments to communicate effectively and positively the needs of the operation.