Pastry Chef de Partie

CDP Pastry is responsible to the overall operation of pastry section of a kitchen. Manage their own section of the kitchen and work alongside the Sous Chefs to keep the entire kitchen functioning properly. Prepare ingredients, conduct inventory, and operate different types of kitchen equipment to bake treats for outlet and banquette events. CDP Pastry brainstorm new recipes to be featured on the menus. They also use their artistic abilities to decorate desserts in a visually appealing way. Pastry Chefs collaborate with Sales & Marketing to create specialty cakes that are customized to fit specific events or functions.

• Responsible for the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness, and correctness of all food items served from the station as per hotel’s standard recipes and follow up with FIRST IN FIRST OUT.
• Directs, supervises, assists, and coaches all pastry chef assigned to the station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way “FIRST IN FIRST OUT”
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues, and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Sous Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.
• Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
• Creating new and exciting desserts to renew our menus and engage the interest of guest.
• Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
• Done weekly and monthly inventory and passed to cost controller
• Purchase a raw material for incoming events with forecast included.
• Other task may be assigned.