chef de partie - Pastry

1. Morning/First half day shift
Checking the work done from the previous day
Checking and refilling breakfast food
Setting up pastry items for Gourmet Bar
Filling store requisition for Pastry section
Preparing dessert for a la card menu and buffet lunch
Preparing the food for function such as coffee break & lunch
Make sure all Pastry items consistency about quality & quantities every day .Responsibilities for order Market list and Store Request when Pastry Chef absent. Attend kitchen meeting when Pastry Chef absent
Co-operate with Pastry Chef make new menu or special menu for Gust order. 2. Afternoon/second half day shift
Preparing for daily buffet dinner
Making the pastry items for Gourmet Bar for the next day .Planning work for staff for the next breakfast.
Training new food items for staff
. Checking dinner set up and making menu for the next day
. Preparing the food for function such as coffee break & dinner .Preparing the dessert for Root Top Bar.
3. Handover to following shift
What has been done during dinner time
Which food items have to prepared for special events or guests
4. To check the food left over and must use it fist for minimize wastage
Special set up for the next breakfast sometimes
5. Always report to work well groomed and in neat, clean full attired uniform according to Hotel's dress code.
6. It is important for each employee to report to work as scheduled so to promote good customer's service and teamwork.
7. Execute all production work in a timely manner
8. Submit daily food requirements in the absence of the Pastry Chef
9. Must keep their individual production areas clean and sanitary as they go at all times
10. Maintain hygiene standards within guidelines that all food items are properly covered at all items
11. Ensure that all food in work station is covered and dated at all times
12. May do month end inventory of individual areas with Pastry Chef and Chef de Parties Execute all banquet functions in a timely manner to ensure guest satisfaction
13. Ensure that all kitchen equipment is cleaned and sanitized after every use
14. Responsible for reporting all malfunctioning kitchen equipment to the Pastry Chef and in their absence
15. Any other duties as assigned by the Pastry Chef
16. Ensure that all cook and hold temperatures are maintained as per company guidelines.