Chef de Partie - Pastry

Key Responsibilities

• Supervises and monitors kitchen operation, responsible for monitoring food quality and consistency to ensure that the food presented to our guest is of the highest quality standards.
• Prepare, bake, and finish a wide range of pastries, desserts, breads, and confections to exacting standards.
• Execute recipes with precision while maintaining consistency in taste, texture, and presentation.
• Contribute to the development of seasonal desserts, plated presentations, and specialty items in collaboration with the Pastry Sous Chef.
• Through daily spot checks, monitors all food items being ordered by the kitchen and ensures all items are utilised completely to avoid wastage.
• Works closely with receiving and storeroom and ensures that goods received are of the standard quality and meets hotel’s specifications.
• Constantly assesses freshness, presentation and temperature of food served.
• Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
• To be responsible for personal hygiene and grooming in accordance to HACCP guidelines.
• Enforces the highest standards of cleanliness, hygiene and sanitation in kitchens. This includes working areas including, but not restricted to; refrigerators, freezers, ceiling, walls, floors, shelving working tables and working utensils.
• Ensures that all equipment is hygienically stored in its designated area.
• Ensures that all perishable items are stored quickly and efficiently, all items are utilised completely to avoid wastage. Ensure ingredients are always fresh and within its expiry date.
• Prevents using spoiled or contaminated products in any phase of food preparation.
• Responsible for the induction and onboarding of new hires.
• Ensures that colleagues are trained in, and complies with hotel’s rules and regulations.
• Continually improves product through obtaining feedback from guests.
• Follows sustainable procedures and practices that supports Accor’s Corporate Social Responsibility program.
• Performs any other duties and responsibilities that may be assigned.

Qualifications and Experience

• Culinary diploma from a recognized culinary school.
• Previous experience as a Chef de Partie in a 4/5 Star Hotel.
• Creative and a keen eye for detail.
• Strong knowledge of food preparation techniques, cooking methods, and kitchen equipment.
• Excellent understanding of food safety and hygiene standards.
• Valid food safety certification.
• Proficiency in menu planning and recipe development.
• Experience in a high-volume restaurant preferred.
• Knowledge of various cuisines and current culinary trends.
• Strong time management skills and ability to multitask in a fast-paced environment.
• Excellent team collaboration and communication skills.
• Physical stamina to work long hours in a standing position.
• Flexibility to work evenings, weekends, and holidays as required.
• Ability to work effectively in a multicultural environment.

How to Apply

Interested and qualified candidates should apply online by visiting the official Novotel application portal on SmartRecruiters via the following link: https://www.myjobmag.co.ke/apply-now/1213671