Chef De Partie | Chocolate / Pastry

Is tasked with the overview of the chocolate / Pastry kitchen, making sure that the demands of the service are met, the ingredients are stocked and the team is working as per established SOPs.

Core Responsibilities:-

It is the primary responsibility for the Sous Chef to assist the Executive/Head chef in direction and management of store operations and associates. Assure proper preparation of all chocolate / Pastry items and day-to-day chocolate production and operations. Must also be able to perform the duties of the Executive Pastry Chef in his/her absence.

Operational and administrative responsibilities:-

● Hire, train and supervise commi’s in conjunction with the Sous Chef

● Should carry experience in leading a team of 3-5 chef’s including commi chef.

● Plan efficient kitchen operations to keep up with the demand of the orders.

● Train Commis in following SOPs provided by the company and optimize them for efficiency.

● Ensure the kitchen meets high standards in quality and hygiene

● Order raw materials, negotiate with suppliers as and when necessary.

● Manage inventory and keep control of stock

● Ensure the cleanliness and hygiene standards are maintained

● Document, maintain AMC dates of all equipment and ensure to renew the AMC from time to time.

● Proficient in MS excel & word to document production work as and when required.

Development responsibilities:-

● Creating and monitoring the preparation of all variants of chocolates

● Work closely with the head chef in creating special occasions menus.

● Keeps abreast of the latest industry trends and developments and use them in creating special occasions menu.

● Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective production.

● Having extensive knowledge involving the history, flavor, texture and other properties of chocolate in order to properly create chocolates and candies.

● Knowledge of how to decorate confections using all types of decorating materials (i.e. spray gun, transfer sheets, writing skills on confections etc).