Pastry Demi Chef de Partie

Duties and responsibilities:

• Maintain a high standard of specified work in accordance with the Chef de Partie and Executive Chef

• Ensure food preparation, quality and presentation are met at all times under the guidance of the Pastry Chef de Partie and Executive Pastry Chef

• Monitor stock movement and be responsible for replenishing own section

• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

• Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Pastry Chef de Partie and Executive Pastry Chef

• Keep high standards of personal hygiene, clean uniform and overall camaraderie

• Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained

• Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Chef de partie and Executive Chef

• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times

• Be fully aware of all hygiene control and chemicals used in workplace

• Have a full knowledge of and be able to act upon fire procedures

• Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sectorComply with all the hotel and company’s policies

• Attend all training sessions as required

• Comply with any reasonable request from your superiors

Requirements:

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent https://careers.mandarinoriental.com/jobs/pastry-demi-chef-de-partie-lake-como-como-italy-470451d3-c576-44d8-9087-3405f52d7946