Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.
A Demi Chef de Partie (Bakery) is responsible for assisting in the preparation, production, and presentation of bakery and pastry items within their section, including breads, pastries, cakes, desserts, and other baked goods. The role requires maintaining consistency in taste, texture, and presentation while following recipes, portion controls, and food safety standards.
Because of this, a successful Demi Chef de Partie must be knowledgeable about bakery and pastry techniques, ingredient functions, and baking processes, as well as general culinary functions. This person must also be highly organized, detail-oriented, and comfortable working in a high-pressure environment where timing is critical.
The Demi Chef de Partie (Bakery) will work closely with the Chef de Partie and Pastry Chef to ensure smooth operations, support daily mise en place, monitor oven and equipment usage, and maintain cleanliness and hygiene in the bakery area. They must also be able to follow instructions precisely, assist in training commis or trainees, and contribute creative ideas for new bakery and pastry items.
• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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