Senior Chef De Partie - Bakery

OVERVIEW/BASIC FUNCTION:
To be responsible for the proper efficiency and profitable functioning of the assigned kitchen, ensuring that the functions are provided in the highest food quality, consistent with cost control and profitability margins and ensuring that all work is carried out in line with the hotel’s guidelines, the departmental business plan and Hotel corporate guidelines and service concepts. Enforces the highest standards of sanitation and hygiene in all banquet related satellite kitchens.

RESPONSIBILITIES:
• Supervises the production kitchen, plans and produces semi - finished and finished products for the satellite kitchens within the banquet operation.
• Prepares all food products according to given hotel standards and procedures.
• Must be highly cost conscious and constantly involved in production efficiency and waste control.
• To be completely familiar with the each section in the department.
• Enforces all house rules and regulations.
• Responsible for all internal kitchen transfers for the banquet department.
• Follows any additional orders given by the Banquet Sous Chef or Banquet Chef.
• Takes responsibility to keep all kitchen equipment in a working order.
• Maintains a friendly and pleasant image at all times. Always checks personal hygiene and grooming standards and leads by example. Always wears a clean and tidy uniform.
• To be familiar with the emergency procedure of the hotel.
• Coordinates with banquet and colleagues events orders, material lists and distribution of work load.
• Acknowledges and screens daily work schedule.
• Conducts daily briefing with his kitchen staff.
• Acts on issues and concerns in his field of jurisdiction immediately.
• Establishes two-way communication with related departments.
• Communicates effectively with guests, subordinates, immediate supervisors.
• Manages time effectively by meeting deadlines on time.
• Identifies and solves problems in a professional manner.
• Displays creativity in production items and flexibility in customer demands.
• Ensures that the image of the F&B operation will be improved at all given times.
• Maintains his work environment clean and proper at all times.
• Communicates effectively with guest, clients, business partners and staff.
• To be a good sales person to promote hotel’s image and businesses.
• Provides the most effective training to all staff in his department.
• Develops himself to be better manager at all times.
• Coordinates with other managers for all activities of the hotel operation.
• Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel.
• May be rotated in the operation of the other areas in his/her division and others.

QUALIFICATIONS:
• Experience: Five years of experience in the pastry of 5 star hotels
• Education: High school graduate and culinary school trainings.
• General Skills: Must have full knowledge of sanitation requirements in food handling, High level of creativity, Specialized knowledge in International Cakes and Pastries, Sugar Work, Chocolate Work, Wedding and Specialty. Cakes, up to market Bakery Products. Must
possess Strong leadership quality, Training techniques, Proper communication and Organizational skills.
• Technical Skills: Knows and understands the job description of all positions in his department, Know and understands policies relating to his department, Supervises associate activities to maximize revenue and minimize costs.
• Language: English fluent verbally and in writing
• Physical Requirements: Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.