Pastry Cook 1/Chef De Partie

. Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.

. Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.

. Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.

. Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

. Attends kitchen meetings in absence of the Sous Chef and counsels subordinate's employees if necessary.

. To ensure that all kitchen Mise en Place is prepared according to production plan.

. Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

SKILLS & ABILITIES

. Completion of GCE O or minimum of one year related experience and/or training or equivalent combination of education and experience.

. Ability to develop test recipes and/or techniques for food preparation/presentation.

. Knowledge of food inventory