CHEF DE PARTIE
PASTRY
5 day week on
rota basis including weekends and bank holidays. Straight shifts.
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.
2.
Maintain
the required standard of personal hygiene.
3.
To
prepare and cook food to the standard required with the emphasis on continual
improvement and innovation.
5.
To
always put into practice the correct basic skills you have been taught at
college and/or 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.
Making
and serving items from the snack menu, lunch menu, afternoon tea menu, dinner menu