Chef de Partie, Pastry

1 week ago

Parañaque City National Capital Region Manila Philippines Solaire Resort Entertainment City Full time ₱1,200,000 - ₱2,400,000 per year

SOLAIRE RESORT ENTERTAINMENT CITY  JOD DESCRIPTION :In charge of a small outlet that serves a limited menu Trains, Supervises and guides the lower positions (Cook 1 -3, Pastry Helper, Cook Trainee)Ensures that the preparation, presentation and needed culinary services are carried out promptly and to the agreed company standards.Assists in developing the culinary teamMaintains all standard recipes and updates these when necessary.Keeps abreast of all modern techniques and advancement to improve pastry offeringsSupervises, Mentors, Coaches and guides Junior kitchen staffCheck quality and quantity of items ordered and received from stores.Assigns all cleaning responsibilities within the bakery section according to assigned daily tasks.Ensures that operational targets are met and devices corrective and preventive action plans for incidents or failure to meet targets.Controls actual hours worked for all team members reporting under him / her.Read and employ math skills for following recipes.Reports and keeps track of Cleaning, Engineering, Hygiene and Pest Control Issues and follows through with the respective departments in relation to actions taken.Works to reduce accident costs by ensuring a safe workplace.Adhere to cost control procedures for cost and quality.Coordinates closely with the Bakery team in relation to operations.Double check cleaning was done by junior positions and stewarding team.Attends all relevant meetings as instructed by senior chefs.Is responsible for stocks and food waste control together with the Chef de Partie.Ensures that the packaging room and the dry storage area are maintained in a clean and hygienic condition and stocks are properly organized and arranged, quantities are timely tracked.Monitors business flow together with the senior chefs to manage schedules and rosters including production quantity. Requirements QUALIFICATIONS :  Degree in Culinary Arts or Equivalent Solid foundation of Pastry techniques and methodsTrained and Knowledgeable in Food Safety (HACCP / ISO22000)Must be able to work overtime, holidays, and weekends if and when required.On call alwaysUsed to high volume productionAble to manage food costs and food waste.Events and Banquet preparationTeam Player and Problem SolverExpertise in menu and new product development related to Pastry operationsAbility to read effectively, write and speak English.Working knowledge of computers and the ability to navigate within a variety of software programsGood communication skills.Have a complete understanding of the Team Member Code of Good Behaviour and ensure compliance amongst the team. Comply with Solaire's Integrated Food Safety System, Fire Safety and Occupational Safety requirements. Take necessary steps as needed to ensure safety protocols are followed and implemented while on duty.Producing food according to established Solaire Integrated Food Safety System standards.

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