Pastry Chef de Partie

To work as an individual and as part of a team by taking ownership for the correct preparation of mise-en-place and service for the section / department. Lead by example by achieving quality standards set.

· To prepare / cook food to the correct standard as specified in the recipe specification manual. Support the sous chef team by involving yourself in the writing of new recipe spec manuals, which are to be used as working documents.

· Pro-actively research new dishes for new menus and present them to your senior chef on a monthly basis. If approved follow up with specification / allergen info etc.

· Take ownership for a section in the absence of a Junior Sous chef. Ask for assistance when required.

· Complete a mise en place list for your daily tasks in order of priority and check with your supervisor prior to commencing work.

· To maintain good working relations with all kitchen team members, support departments and all other members of staff within the hotel.

You will be required to work 40 hours per week, on a shift rota.

minimum 2 years relevant experience in 5 stars hotel or equivalent background

large volume pastry production experience prefered