KIT - Pastry Chef de Partie

Prepare and arrange duty rosters for team members in a structured and efficient manner.
Coordinate, supervise, and monitor daily tasks of team members; provide timely reminders and corrective actions when necessary.
Provide ongoing training, coaching, and necessary updates to subordinates, with focused development support for underperforming team members.
Offer hands-on guidance and operational support during service, particularly in high-volume periods or when mentoring junior or underperforming staff.
Review shift handover logbook, guest forecasts, menus, and projected covers; arrange manpower and supervise team performance during the shift.
Inspect and ensure sufficient ingredients and supplies for set menus, buffet, and à la carte service.
Inspect and ensure sufficient ingredients and supplies for set menus, buffet, and à la carte service.
Directly prepare bakery products; inspect and support pastry staff in executing recipes according to established standards; ensure proper application of fundamental culinary knowledge including food preparation, processing techniques, and product identification.
Report to the Executive Chef on matters related to team supervision, food safety and hygiene compliance, goods receiving, stock control, and other operational issues.
Participate fully in company and corporate training programs.
Complete assigned reports in accordance with the approved plan and timeline.
Coordinate effectively with other departments to ensure smooth and seamless operations.
Perform other duties as assigned by superiors.