CHEF DE PARTIE- PASTRY

KEY DUTIES AND RESPONSIBILITIES

    • Assist the Executive sous chef in overseeing the pastry department 

    • Responsible for production, quality and presentation of the bread assortment to be used in the daily menus in accordance to the set budget

    • Ensure variety of international and local desserts, using ingredients, which intensify flavors and enhance the taste

    • Ensure that team members follow Health & Safety regulations at all times and report responsibility to identify problems, report to superior and take actions if required

    • Ability to boost revenue acquired through sale of our bakery items 

    • Respond adequately and swiftly to guest request and / or complaints, in accordance with hotel policy, reporting all complaints to superior.

    • Assist in coaching and nurturing talent to enhance growth

    • To be flexible and extend job duties, to carry out any other reasonable duties and responsibilities within the job capacity as assigned, including redeployment to alternative department/areas if required, to meet business demands and guest service needs.

QUALIFICATIONS AND EXPERIENCE

    1. Minimum of 2 years experience as a chef de partie Baker in an upscale hotel, resort or convention banqueting service

    2. Bakery School diploma or degree

    3. Good command in English (oral and written)

Immediate computer software skills required 

How to Apply: 

• Applications must include a motivation letter highlighting why the applicant would like to join and attaching a curriculum with a telephone number and at least three professional references with their contacts. 

Please Note: 

• Shortlisting will be on a rolling basis and only those shortlisted will be contacted for the interview