DCDP– Pastry
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Key skills for this role
About the Role
IHG seeks a Demi Chef de Partie – Pastry to prepare and present pastry items according to recipes and standards. The role requires knowledge of food service techniques, HACCP standards, and the ability to work in different shifts.
Key Skills for This Role
Responsibilities
- Strictly adhere to all recipes, methods and instructions from immediate supervisor
- Maintain correct preparation and presentation of a consistent level for all food items prepared
- Ensure food quality and standards are maintained at all times
- Ensure that mis en place is completed prior to service
- Adapt and respond to different shift patterns and section needs
- Report all important issues back to senior chef
- Keep equipment and utensils clean and hygienic, report any faulty equipment immediately
- Maintain detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe safety precautions
- Practice hygiene and sanitation procedures set by the hotel when handling food
- Practice economy where food, paper supplies, electricity and water are concerned
- Comply with HACCP standards and practices
- Assist in food stock taking as required
Requirements
- High School qualifications; any culinary certification
- Completion and awarded Basic Food Hygiene Certification
- Thorough knowledge of the establishment’s facilities and personnel involved
- Good knowledge of food service techniques and menu contents
- Ability to adapt and respond to different shift patterns and section needs
Full Job Posting
Your day to day
- Thorough knowledge of the establishment’s facilities and personnel involved
- Good knowledge of food service techniques and menu contents
- Strictly adheres to all recipes, methods and instructions from immediate supervisor
- Maintain correct preparation and presentation of a consistent level for all food items prepared
- Ensures food quality and standards are maintained at all times
- Ensures that mis en place is completed prior to service
- Adapt and respond to different shift patterns and section needs
- Respond maturely to any given situation without hesitation
- Report all important issues back to senior chef
- Keep equipments and utensils clean and hygienic, report any faulty, broken or damaged equipment immediately to senior management
- Maintain detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe the safety precautions when handling them
- Ensures proper use and cleaning of equipment in order to prolong serviceability and prevent damage
What we need from you
- Maintains strict control on food portioning and wastage
- Show understanding of food cost and produce
- Assist in food stock taking as required
- Comply with and ensure adherence to all of the hotel’s policies and procedures
- Maintain a professional and friendly attitude towards guests during contact
- Maintain a good working relationship with all staff and colleagues throughout the hotel and sister properties
- Maintain a clean and safe working environment
- Help train new hires on the job trainees and cross trainees in the kitchen section
- Contributes and works as a team in the general operations of the kitchen(s)
- Utilize coaching skills and demonstrate the development of other team members
- Report for duty on time in accordance with the weekly rota
- Communicate effectively with all other departments
PERSONAL CHARACTERISTICS
- High School qualifications; any culinary certification
- Completion and awarded Basic Food Hygiene Certification
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