Chef de Partie, Pastry (1887 by André)

The position is responsible for the supervision of the assigned kitchen’s operation to achieve and maintain the highest standards of food quality preparation and guest satisfaction.

Main responsibilities includes, but not limited to, marketing, staffing, quality, training and development of team members.

Primary Responsibilities

Food Quality

• Responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Supervises and monitors kitchen operations, works with yield testing, product identification and that the proper rotation and labelling is followed accordingly to written guidelines for food produce specifications.
• Through daily spot checks, monitors all food items being ordered by the kitchen and  ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that go...