Chef De Partie

Responsibilities:
*Fully responsible for all puff pastries /cakes production
*Report to Head Pastry Chef about bakery section activities / storage / equipment repairs / maintenances and malfunctions of equipment
*Record food spoilage and communicate with section staff on daily work requirement / cleanliness and personal hygiene.
*Liaise with bakery staff on daily market list requirement / storage of food products in walk in chiller and freezers according to food storage requirement.
*Ensure stock rotation to minimize wastages
*Update bakery schedules, recipe card and bakery product presentation
*Ensure the all-bakery staff are groomed and dressed in proper uniforms
*Adhere to sanitation, cleanliness, health and safety regulations
Ensure kitchen equipment and working tabletop are maintained clean and sanitized
*Work with Head Pastry Chef on new bakery product and do R & D on recipes
*Monitor and control food and labour cost within dept. allocated budgets
*Set daily priorities and inform changes of new and urgent bakery order that may arise anytime
*Create cooperative working environment, supervise and direct training sessions for all bakery staff
*Responsible for the department monthly stock inventory
*Work closely with sales & customer service personnel on all daily bread / pizza. cakes order requirement

Requirement:
*Diploma in Baking and Pastry
*2- 3 years in Baking / Pastry kitchen
*Strong experience working in bakery kitchen for bread /puff pastries & pizza dough preparation
*Profound knowledge and deep understanding of large quantum preparation for bakery item for corporate & JP outlets
*Good baking skill, great attention to detail and creativity
Skilled at working with professional equipment’s in bakery section
*Proficient in culinary techniques and food item details
*Ability to offer best quality product for customer order
*Ability to perform optimally at bakery section of pastry kitchen
*Ability to work independently without much direction.
*Take ownership of job allocated and deliver bakery products according to the Company’s quality and cost requirement.
*Good hygiene knowledge, always ensure compliance with food safety and hygiene regulations
*Ability to visually examine the product for quality and freshness

Remuneration:
*Basic Salary: $1500 – $2400 (Base on the experience)
*Working Hours: 8am – 5pm (6 days work week)
*Off day on Sunday
*One meal provided
*Entitled 12 days of Annual Leave