Pastry Chef De Partie
Pubblicato il 01-08-2026 - Dormont Manufacturing in Italia
Duties and responsibilities
- Maintain a high standard of specified work in accordance with the Executive Chef
- Ensure food preparation, quality and presentation aremet at all timesunder the guidance of the Executive Pastry Chef
- Monitor stock movement and be responsible for replenishing own section
- Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
- Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Executive Pastry Chef
- Keep high standards of personal hygiene, clean uniform and overall camaraderie
- Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained
- Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Executive Chef
- Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
- Be fully aware of all hygiene control and chemicals used in workplace
- Have a full knowledge of and be able to act upon fire procedures
- Work as part of a team in a constructive manner that enables the hotel to achieve theobjectiveof being a market leader in the luxury hotel sector
- Comply with all the hotel and company’s policies
- Attend all training sessions as required
- Comply withany reasonable request from your superiors Requirements
- At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
- Minimum 4-years working experience in the related field
- HACCP certificate
- Good knowledge of English
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