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BriefCase

Chef-de-partie (pastry &confectionery) Job in Rosetta By Ferns

Chef-de-partie (pastry &confectionery)

Rosetta By Ferns 4+ weeks ago
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Job Summary
    General Responsibilities :
  • Possesses good product knowledge including types of rooms, resorts facilities, restaurant operational hours, special functions and events held at the resort.
  • Follows immaculate grooming standards in line with the resort s grooming policy.
  • Should be well versed of the departmental BRISOP (Brand Rosetta Integrated Standard Operating Protocols)
  • Attends briefing before each shift
  • Assist with mise-en-place for his/her assigned station/section.
  • Ensure has acknowledged handovers from previous shifts.
  • Maintains the orderliness and cleanliness of the work stations, buffet area, etc.
    Specific Responsibilities:
  • Manages all day-to-day operations of the pastry and bakery section of the kitchen.
  • Ensure excellent quality throughout the dessert offerings.
  • Coordinates activities of line staff engaged in pastry and bakery production.
  • Supervise and coordinate all pastry and dessert preparation and presentation.
  • Checks the quality of raw and finished food products to ensure that standards are met.
  • Place store indents according to the requirement of the day well in advance.
  • Check the quality of the material and condition of equipment used within the department.
  • Operates and maintains all department equipment and reports malfunctions to the supervisor immediately.
  • Control the cost without affecting the quality of food.
  • Ensure compliance with food hygiene and Health and Safety standards.
  • Maintain a lean and orderly cooking station and adhere to health and safety standards.
  • Be familiar with property safety, first aid and fire, and emergency procedures and operate equipment safely and sensibly.
  • Log security incidents and accidents following resorts requirements.
  • Follows FSMS and HACCP standards and personal hygiene at all times.
  • Attends and participates in daily briefings and other departmental meetings as per schedule.
  • Attends and participates in training sessions as per the departmental training scheduled.
  • Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
  • Responsible for achieving a score of 90% in Guest Satisfaction Index for Food Production operations and take necessary action for the shortcomings for standard compliance.
  • Carry out any reasonable duties as instructed by the Sous Chef.
Experience Required :

Fresher

Vacancy :

2 - 4 Hires

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