Pastry Chef de Partie

YOUR ROLE

Prepare and present all "Breakfast" dishes served in the establishment.

Assist the pastry team.

Assist the kitchen team with goods reception and entry of delivery notes.

Carry out all tasks that help ensure the quality of the breakfast service: setting up, checking the quality and quantity of products.

RESPONSIBILITIES

• Ensure the cleanliness of the workstation and its tidiness (stove, floor, workboards, drawers, knives, sinks, shelves, scales, slicing machine and other machines in use in the kitchen, mise en place fridge, labelled and dated clearing of foodstuffs under cling film, lids or foil, and any other needs arising from the activity).
• Respect the cleaning schedules for cold rooms and other areas as required by HACCP needs and at the request of kitchen managers, apply and implement hygiene instructions. Sign self-check sheets. Report anomalies.
• Maintain exemplary cleanliness: jacket, apron, hair, hands, nails, neatly trimmed and clean beard.
• Ensure safety (e.g. wearing safety shoes), define and apply safe use of equipment. Be aware of work hazards (slips, falls, burns, electrical or chemical dangers, cuts), apply and enforce instructions, report anomalies.
• Report missing or nearly depleted products, note them as they occur.
  Determine the number of portions available for service, suggest replacements.
• Inquire about the day’s mise en place (number, quantity, volume), refer to basic recipes.
• Actively participate in breakfast production, ensure product and stock rotation.
• Check expiry dates, best before dates and good condition of goods.
• Note the mise en place for upcoming services.
• Participate in the list of orders necessary for breakfast mise en place.
• Leave precise instructions for on-duty staff or those taking over shifts.
• Taste, have others taste, control, adjust, validate productions.
• Receive goods, check quantities and quality. Report anomalies.
• Enter delivery notes into the clinic’s internal management system.
• Be proactive in suggesting products to share on the breakfast buffet.
• Plan new setups progressively according to the seasons.

Responsibilities:

• Maintain the quality of breakfast products, in compliance with standards and objectives set by the Chef and internal regulations.
• Must closely monitor rotations and daily freshness of service.
• Answer the phone in the absence of the manager or on request. Take messages.
• Report any precarious relational or functional situations to the chef or kitchen manager present. Comply with the organisational chart, respect hierarchy.
• Comply with client expectations as determined by the maître d’hôtel or deputy, and the dietetic service.

Non-exhaustive list, variable according to needs determined by the situation

EDUCATION

Graduate of a hotel school or apprenticeship in pastry.

QUALIFICATIONS

Experience in hospitality / catering.

Basic knowledge of dietetic cooking.