Job Description

Position Overview

The

Pastry Chef De Partie

is responsible for leading the pastry section, focusing on high-quality preparation and presentation of desserts, pastries, and baked goods. This hands-on role involves overseeing daily operations, ensuring consistency in production, maintaining hygiene standards, developing innovative recipes, and managing the logistics of dessert production and delivery across multiple restaurant locations.

Key Responsibilities

1.

Pastry Operations

Plan and execute all pastry-related operations, from preparation to presentation. Prepare a variety of desserts, pastries, and baked goods according to recipes and standards. Ensure all pastry items are produced to the highest quality and delivered on time during service.
2.

Production and Distribution Logistics

Oversee the preparation and distribution of desserts for four restaurant locations. Coordinate with restaurant managers to ensure timely deliveries and service schedules. Maintain proper storage, packaging, and transportation conditions to preserve product quality. Optimize delivery processes to ensure efficiency and minimize waste.
3.

Recipe and Menu Development

Develop and refine new recipes, incorporating seasonal ingredients and innovative techniques. Ensure consistency in flavor, texture, and presentation across all pastry offerings. Collaborate with management to align dessert menus with brand standards and customer preferences.
4.

Quality Assurance

Maintain strict quality standards for all pastry products across locations. Ensure adherence to hygiene, cleanliness, and safety regulations in the kitchen. Conduct regular inspections of equipment and tools to ensure proper functionality.
5.

Inventory and Cost Management

Monitor inventory levels of pastry ingredients and supplies. Place orders efficiently to maintain stock without excess waste. Implement cost-saving measures while maintaining product quality.
6.

Problem Solving and Communication

Address production, logistics, or delivery challenges effectively and professionally. Coordinate with restaurant managers to ensure their pastry requirements are met. Develop systems to ensure seamless communication between the central pastry kitchen and restaurant locations.

Requirements

Proven experience as a Pastry Chef De Partie with expertise in production and logistics. In-depth knowledge of pastry techniques, baking, and dessert preparation. Strong organizational skills with attention to detail. Ability to work in a fast-paced environment while maintaining high-quality standards. Creativity and innovation in recipe development and presentation. Knowledge of food safety and hygiene regulations. Culinary degree or equivalent certification preferred.

Working Conditions

Full-time position, including weekends and holidays. Extended hours in a fast-paced kitchen environment. Frequent travel between restaurant locations to oversee production and deliveries. Interaction with suppliers and occasional interaction with guests.
Job Type: Full-time

Application Question(s):

What is your Notice Period ? Do you have strong skills in pastry dessert decorations?
Experience:

Pastry CDP: 2 years (Preferred)
Language:

English (Preferred)
License/Certification:

* PIC Certification (Preferred)