Demi Chef de Partie Pastry

Job Summary

Under the general direction of the Sous Chef or his/her delegate, and within the limits of established IHG and local Hotel policies and procedures, assists the Section Chef by preparing, presenting, storing and serving a selection of dishes.

Essential Duties and Responsibilities

• Produces food of high quality according to the standard recipes.
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards.
• Prepares in advance Food, Beverage, materials and equipment needed for the service.
• Cleans and resets the working area.
• Is responsible for coordinating and participating in the preparation of the mise-en-place and cooking orders.
• Makes sure that the refrigerator of his section is clean and tidy.
• Is responsible for the section of the Chef de Partie during his absence.
• Checks the food presentation and decoration.
• Works closely with the Chef de Partie and receives instructions from him.
• Participates in the final decoration and presentation of buffet and cocktails.
• Attends and participates in training sessions as scheduled.
• Attends and participates in daily briefings and other meetings as scheduled.
• Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and Fire Life Safety.

Required Qualification

Experience:

2 to 3 years

Competencies: 
Customer Service Orientation
Problem-Solving/Decision Making
Planning/Organizing
Drive for Results
Team Orientation