Pastry Chef de Partie - Montecito, United States - Rosewood Hotel Group

Rosewood Hotel Group

Verified Company

Montecito, United States

2 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

General Information:

Country/Region
United States of America
Province/City
Montecito, CA
Location
Rosewood Miramar Beach
Department
Food & Beverage
Culinary
Job Type
Fulltime Permanent
Overview: The Pastry Chef de Partie is responsible for preparing and setting up the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, and displays/centerpieces, in accordance with departmental quality standards and specifications. The Pastry Chef de Partie also maintains the organization, cleanliness, and sanitation of work areas and equipment.

Essential Duties and Responsibilities:

Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
Ensure that standards are maintained at a superior level daily.
Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other information on job performance.
Complete opening duties:
Set up a workstation with required mis en place, tools, equipment, and supplies according to standards.
Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards.
Check production schedule and pars.
Establish priority items for the day.
Inform the Kitchen Supervisor of any supplies that must be requisitioned for the day's tasks.
Transport supplies from the storeroom and stock in designated areas.
Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
Start prep work and production of items needed for the day.
Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
Prepare all dishes following recipes and yield guides.
Inform the Chef of any shortages before the item runs out.
Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
Inform the Chef of any excess items that can be used in daily specials or elsewhere.
Assist the Baker as required to ensure optimum service to guests.
Maintain proper storage procedures as specified by the Health Department and hotel requirements.
Minimize waste and maintain controls to attain forecasted food costs.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the potwash station.
Direct and assist stewards in making cleanup a more efficient process.
Breakdown the station and complete closing duties according to department standards:
Return all food items to the proper storage areas.
Rotate all returned products.
Wrap, cover, label, and date all items being put away.
Straighten up and organize all storage areas.
Clean and wipe down food prep areas, reachins/walkins, and shelves.
Return all unused and clean utensils/equipment to the specified locations.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review the status of work and followup actions required with the Supervisor before leaving.
Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
All other duties as required.

General Skills:
Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data

Technical Skills:

Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders;
Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 812 hour shift in hot, noisy, and sometimes close conditions;
Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
Ability to differentiate dates;