Chef De Partie (Pastry)

Job Description

•To plan the roster and deployment of staff, and plan production schedules to ensure OTP (On Time Performance)
•Interpret menu specification; implement and supervise meal production, according to menu specifications and menu cycle
•Train team members in correct specifications and production methodologies before menu changes and liaise with relevant departments (e.g. Hot Kitchen, Japanese Kitchen, Purchasing)
•Conduct staff briefing sessions to keep all staff informed and up to date on company and client requirements
•Carry out raw materials ordering according to load requirements, follow proper stock control and rotation (adhere to FIFO)
•Ensure staff in CK/PN comply with all procedures, rules and regulations as set out by the SOPs, hygiene guidelines and internal procedures set out by EC or ESC
•To assist the EC & ESC in identifying problems, conducting investigation and resolve routine problems
•Monitor the performance of all machines, equipment, chillers, freezers in CK/PN and report any malfunction or breakdown to Technical & ESC
•Perform daily random sampling of dished items with ESC/CDP to verify dishing specs and correct dishing irregularities
•Monitor and reduce food wastage

Job Requirements

•Formal qualifications as a chef with minimum 5 years of relevant work experience
•Have good knowledge in preparation of cakes, pastry and desserts preparation
•recognised culinary certificate/ qualification and large food production experience would be an advantage
•Ability to work in a large brigade with a multi culture team
•Effective communication skills, including ability to communicate in both written and spoken English
•A passion for cooking and interest in inflight catering
•Able to use the computer for emails, MS Word and Excel

Work Location (MRT)

Work Location