Pastry Chef de partie

Proven experience in a Chef de Partie role
Excellent use of various cooking methods, ingredients, equipment and processes
Ability to multitask and work efficiently under pressure
Knowledge of best cooking practices
Culinary school diploma

1.Prepare menus in collaboration with colleagues.
2.Ensure adequacy of supplies at the cooking stations.
3.Prepare ingredients that should be frequently available (vegetables, spices etc.)
4.Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
5.Put effort in optimizing the cooking process with attention to speed and quality.
6.Enforce strict health and hygiene standards.
7.Help to maintain a climate of smooth and friendly cooperation.

- Service Charge
- Meal Allowance (4 meals/day)
- Monthly Day Off 6 days
- Public Holiday
- Annual Leave (Vacation)
- Uniform & Laundry service
- Social Security / Social Insurance
- Group Health Insurance
- Provident Fund
- Training for Skill Improvement