Chef de Partie Pastry / Bakery

-Communication skill

-Organizational skill

-Great cooking skill

-Teamwork and collaboration

-Keeps the kitchen area clean.

-Maintains food preparation according to recipes and plate presentation standards.

-Knows how to operate equipment belonging to the kitchen area.

-Maintains all operating items at established par stock level.

-In-charge of storage of all materials as well checking newly received goods.

-Assists with preparing rosters as required.

-Enforces and maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area.

-Assists with controlling the food cost by following standard portioning and portion control.

-Takes charge and coordinates production in the kitchen assigned during service