The Pastry Chef de Partie works alongside the Head Pastry Chef, Sous Chefs, and Head Chef in both the restaurant and banqueting areas, ensuring that standards are consistently maintained in the Pastry section. A key responsibility is to uphold the highest possible food quality for both guests and staff.

As a Chef de Partie, you are expected to manage and organise your section effectively, consistently maintaining preparation levels and quality. You are also expected to contribute to menu development and inspire junior staff, especially in the absence of senior chefs.

Main Responsibilities: 

• Produce all necessary food for food service operations as required and instructed by the Head Pastry Chef, Sous Chefs, or Head Chef.
• Order food for your section of the kitchen.
• Maintain quality and quantity control in all aspects, from portion control to the freshness of the products presented.
• Ensure that the kitchen is cleaned to the agreed standard.
• Understand and comply with food hygiene regulations.
• Follow Health and Safety Policies and Procedures in every aspect and be trained in COSHH.
• Ensure that all equipment is clean and in good working order.
• Adhere to all house rules in all departments at all times.
• Be aware of and act in accordance with Fire Safety Procedures at all times.
• Attend all statutory training as required by the company.