Chef De Partie - Pastry

To ensure that Commis chefs receive the appropriate training and optimum guidance.Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.Attend to day‑to‑day problems and needs concerning equipment and food supplies.Coordinate operations with Department Associates Team Leaders and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.Ensure to monitor quantity and quality of food products to ensure compliance with the standards.Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.QualificationsCulinary degree or diploma preferably with a focus on baking and pastry arts23 years of experience in a professional kitchen with a strong background in baking and pastryProficiency in various baking techniques and pastry preparationExcellent knowledge of food safety practices and current Food Safety CertificationStrong organizational skills and ability to work efficiently in a fast‑paced environmentDetail‑oriented with a commitment to quality and consistencyAbility to work collaboratively as part of a teamFlexibility to work various shifts including weekends and holidaysPhysical stamina to stand for extended periods and lift up to 50 poundsCreativity and passion for developing new bakery items and improving existing recipesRemote WorkNoEmployment TypeFulltime#J-18808-Ljbffr