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Blakeney

    Pastry Chef De Partie - Blakeney, United Kingdom - Blakeney Hotel

    Blakeney Hotel
    Blakeney Hotel Blakeney, United Kingdom

    1 week ago

    Default job background
    Full time
    Description

    CHEF DE PARTIE
    PASTRY

    5 day week on
    rota basis including weekends and bank holidays

    Shifts 7:00am-3:30pm,
    9:00am-5:30pm, 11:00am- 7:30pm, 1:30pm-10:00pm

    Responsible
    to : Head Pastry Chef

    Responsible
    for: more junior members of
    kitchen brigade

    The
    following list of duties in conjunction with the kitchen check list is not
    exhaustive and represents a guide as to the main tasks to be undertaken in
    addition to any others issued from time to time.

    CHEF
    DE PARTIE PASTRY

    1. To ensure
    smooth operation of pastry kitchen.

    2. To assist in
    training and supervision of junior members of the team.

    3. To assist the
    Head Pastry Chef with menu planning and other tasks as required.

    DUTIES
    AND RESPONSIBILITIES GENERAL TO THE KITCHEN DEPARTMENT

    1.
    To
    always be aware of the possible health and fire hazards and conduct yourself
    and others in a safe and correct manner. (know your fire instructions)

    2.
    Maintain
    the required standard of personal hygiene.

    3.
    To
    prepare and cook food to the standard required with the emphasis on continual
    improvement.

    4.
    To
    work in a sensible manner in order to achieve the required gross profit margin.

    5.
    To
    always put into practice the correct basic skills you have been taught at
    college and in the work environment.

    6.
    To
    keep your particular areas of work and storage in a clean and hygienic way and
    help direct kitchen porters in their duties.

    7.
    To
    store and label food and use food in a strict order of rotation.

    8.
    To
    ensure that the equipment and utensils are clean and in good working order. Any
    faults to be reported to the Head Chef.

    9.
    To
    assist junior staff with further development and advancement.

    10.
    Maintain
    good working relationships with the kitchen and with the other departments.

    11.
    Making
    and serving items from the snack menu, lunch menu, afternoon tea menu, evening
    sweet trolley, bread products

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