chef de partie - Pastry

1. Morning/First half day shift

Checking the work done from the previous day

Checking and refilling breakfast food

Setting up pastry items for Gourmet Bar

Filling store requisition for Pastry section

Preparing dessert for a la card menu and buffet lunch

Preparing the food for function such as coffee break & lunch

Make sure all Pastry items consistency about quality & quantities every day .Responsibilities for order Market list and Store Request when Pastry Chef absent. Attend kitchen meeting when Pastry Chef absent

Co-operate with Pastry Chef make new menu or special menu for Gust order. 2. Afternoon/second half day shift

Preparing for daily buffet dinner

Making the pastry items for Gourmet Bar for the next day .Planning work for staff for the next breakfast.

Training new food items for staff

. Checking dinner set up and making menu for the next day

. Preparing the food for function such as coffee break & dinner .Preparing the dessert for Root Top Bar.

3. Handover to following shift

What has been done during dinner time

Which food items have to prepared for special events or guests

4. To check the food left over and must use it fist for minimize wastage

Special set up for the next breakfast sometimes

5. Always report to work well groomed and in neat, clean full attired uniform according to Hotel's dress code.

6. It is important for each employee to report to work as scheduled so to promote good customer's service and teamwork.

7. Execute all production work in a timely manner

8. Submit daily food requirements in the absence of the Pastry Chef

9. Must keep their individual production areas clean and sanitary as they go at all times

10. Maintain hygiene standards within guidelines that all food items are properly covered at all items

11. Ensure that all food in work station is covered and dated at all times

12. May do month end inventory of individual areas with Pastry Chef and Chef de Parties Execute all banquet functions in a timely manner to ensure guest satisfaction

13. Ensure that all kitchen equipment is cleaned and sanitized after every use

14. Responsible for reporting all malfunctioning kitchen equipment to the Pastry Chef and in their absence

15. Any other duties as assigned by the Pastry Chef

16. Ensure that all cook and hold temperatures are maintained as per company guidelines.