Chef-de-Partie (Pastry)

. Collaborate with the culinary team to ensure that all opening, operational and closing duties are consistently met.

. Collaborate with service team on retail shelves, counters, areas for cakes, pastries and bread at all locations.

. To maintain and improve current dessert, cake and pastry offerings.

. To plan and develop new to market dessert, cake and pastry recipes and menus, based on well-researched consumer demand.

. To conduct insightful research & development in line with the brand's vision and ethos.

. To determine dessert, cake and pastry inventory needs minimizing food wastage.

. To determine and manage costings of all dessert, cake and pastry products and menu items.

. To oversee and maintain budgeting requirements.

. To ensure maximum efficiency of kitchen facilities in the production of consistent, high quality desserts, cakes and pastry.

. To report any repairs and maintenance issues to executive Chef or unit Manager.

. To assist in ensuring that kitchen facilities meet all regulations, including sanitary, health and safety guidelines.

. To provide training to junior staff when necessary.

. To establish and maintain positive and effective working relationships with all staff.

. To perform any other duties, as assigned.