Chef de Partie - Pastry&Bakery

? Hotel school or equivalent education preferred
? Should have attained some level of hospitality or technical college schooling in cooking but not a pre-requisite.
? English Required
? Thai (able to communicate)
? Must be able to read and write to facilitate the communication process.
? Requires good communication skills, both verbal and written.
? High range level Knowledge of bakery preparation
? 5-8 years minimum bakery and food preparation in 5 star hotels

1. Control bakery storage facilities to ensure stock levels, labeled, correct storage and stock rotation are kept to the Director of Culinary requirements

2. Control adequate mise en place preparation for next day, bread, cake, tart etc.

3. Check and control daily mise en place according to Sous Chef and inter kitchen requisitions

4. Be responsible for the proper scheduling, training, vacation planning and manning of associates.

5. Be responsible for the production, food label, quality control, timely finishing and distribution control of all bakery products are used throughout the Hotel.

6. Ensure that all hygiene and grooming standards are adhered to at all times. Do internal food safety in every two weeks

7. Keep a strong focus on containment of costs whilst balancing the need for high quality in food product.

8. Ensure all assigned areas are kept clean and any machinery in own section is kept clean, in proper condition and well handled.

9. Be familiar with the local requirements and sanitation regulations.

10. Responsible for planning, researching and preparing new creative items as well as menu recommendations for future use.

11. Responsible of checking the ordering of the daily requisitions in assigned kitchens.

12. Required to attend the daily briefing held by the Director of Culinary and is required to cascade the information to associates prior to every shift.

13. Ensure smooth, prompt and top class service to our guests.

14. Responsible for making market lists. Ensure proper stock levels

15. Report any pending problems.

16. Responsible for basic on the job training with subordinates in required skill and knowledge.

17. Liaise with Chef on menu engineering and portion control, ensuring the highest food standard is achieved.

18. Be multi skilled with thorough knowledge of all hotel food outlets and menus.

19. Taste and examine food prepared and make necessary adjustments and replenish food when necessary.

20. Be responsible for minimizing food wastage.

21. Follow food safety program and ensure all staff have working knowledge of the program.

22. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.

23. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related The St. Regis and Starwood Policies.

24. Align management style, working practices and conduct with Associate Hotel Vision, Corporate Values and policies. To comply with The St. Regis Code of Conduct at all times.

25. Be well versed and knowledgeable of Evacuation procedures as well as health and safety requirements in the Workplace.
26. Undertake any additional duties as requested by the Director of Culinary, supervisor or Hotel Management.

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