CHEF DE PARTIE (PASTRY)
$ 3,200 - $ 3,200 / Per Mon
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KEY RESPONSIBILITIES
• Supervise meals produced, according to menu specifications, production schedules and menu cycle
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around
• Ensure products received meet expectations
• Follow orders in productions of meals as directed to the quality expected by customers, complying to food safety and hygiene regulations
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures
• Assist in planning rosters and deployment of staff as and when requested
• Monitor the performance of machines/equipment and report any malfunction
• Have good knowledge in preparation of Pastry
KEY REQUIREMENTS
• Formal qualifications as a chef with minimum 5 years of relevant work experiences
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Have the ability to work in a large brigade with a multi culture team
• Possess good decision-making, problem solving, communication and training skills
• Supervise meals produced, according to menu specifications, production schedules and menu cycle
• Be able to plan, make decisions, and produce meals according to client requests, especially when the Sous Chef is not around
• Ensure products received meet expectations
• Follow orders in productions of meals as directed to the quality expected by customers, complying to food safety and hygiene regulations
• Carry our ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
• Ensure production staff adhere to HACCP, Medina food safety requirements, and all hygiene procedures
• Assist in planning rosters and deployment of staff as and when requested
• Monitor the performance of machines/equipment and report any malfunction
• Have good knowledge in preparation of Pastry
KEY REQUIREMENTS
• Formal qualifications as a chef with minimum 5 years of relevant work experiences
• Must be able to use PCs and computer systems related to area of work (e.g. Infolog), read computerised worksheets, check and respond to emails when on duty
• Possess good knowledge of food hygiene and food handling procedures
• Have the ability to work in a large brigade with a multi culture team
• Possess good decision-making, problem solving, communication and training skills
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