Chef de Partie Pastry

YOUR ROLE
Prepare and present
Chef de Partie Pastry
YOUR ROLE
Prepare and present all "Breakfast" food preparations served in the establishment.
Assists the pastry team.
Assists the kitchen team with receiving goods and entering delivery notes.
Performs all tasks likely to promote the quality of breakfast service: mise en place, checking the quality and quantity of products.
RESPONSIBILITIES
Ensure the cleanliness of the workstation as well as its organization (stove, floor, worktops, drawer, knives, sinks, shelves, scales, slicing machine and other machines in use in the kitchen, mise en place fridge, nominative and dated clearing of foodstuffs under cling film, lid or foil, and any other necessary needs due to the activity).
Respect the cleaning schedules for cold rooms and other sectors referenced by HACCP needs and, upon request from kitchen managers, the application and implementation of instructions relating to hygiene. Sign self-control sheets. Report anomalies.
Maintain exemplary cleanliness: jacket, apron, hair, hands, nails, trimmed and clean beard.
Ensure safety (e.g. wearing safety shoes) define and apply the safe use of equipment. Be sensitive to work risks (slips, falls, burns, electrical or chemical dangers, cuts) apply and enforce instructions, report anomalies.
Announce missing products or those running low, noting them as they go.
Determine the number of portions available for service, propose replacements.
Inquire about the day's mise en place (number, quantity, volume) refer to basic recipes.
Participate in the active development of breakfast production, ensure rotation of products and stocks.
Check expiration dates, USE BY dates and the good appearance of goods.
Note the mise en place for upcoming services.
Participate in the list of orders necessary for breakfast mise en place.
Leave precise instructions for on-call persons or for persons resuming their post.
Taste, have tasted, control, rectify, validate productions.
Receive goods, check quantities and quality. Report anomalies.
Entry of delivery notes into the clinic's internal management system.
Be a source of suggestions for sharing products on the breakfast buffet.
Plan new setups as the seasons progress.
Responsibilities:
Maintain the quality of breakfast products, in compliance with the standards and objectives determined by the Chef and by the internal regulations.
Must have increased monitoring of rotations and daily service freshness.
Answer the phone in the absence of the manager or upon request. Taking messages.
Inform the chef or the kitchen manager present of all precarious relational or functional situations. Comply with the organizational chart, respect the hierarchy.
Comply with customer expectations determined by the maître d'hôtel or assistant, or by the dietary service.
Non-exhaustive list, variable according to the needs determined by the situation
EDUCATION
Graduate of a hotel school or an apprenticeship in pastry.
QUALIFICATIONS
Experience in hospitality / catering.
Notions in dietary cuisine. jpid284e044jm jpit0937jm jpiy26jm