Chef De Partie - Pastry

Accor Hotels; São Paulo; Presencial; BRL 20.000 - 40.000; Tempo integral

Resumo da oferta

Join a forward-thinking company in the hospitality sector, where your culinary creativity can shine! This role focuses on guiding and training Commis chefs, ensuring the highest standards in food quality and safety. With opportunities to develop new bakery items and improve existing recipes, you will play a vital role in delivering exceptional dining experiences. If you have a passion for baking and a commitment to quality, this is the perfect chance to grow your career in an innovative environment that values your contributions.

Qualificações

• 2-3 years of experience in a professional kitchen, focusing on baking and pastry.
• Excellent knowledge of food safety practices and current Food Safety Certification.

Responsabilidades

• Ensure Commis chefs receive appropriate training and guidance.
• Monitor quantity and quality of food products to ensure compliance with standards.

Conhecimentos

Baking Techniques

Food Safety Practices

Organizational Skills

Team Collaboration

Formação académica

Culinary Degree or Diploma

Descrição da oferta de emprego

Company Description

"Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

• To ensure that Commis chefs receive the appropriate training and optimum guidance.
• Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef.
• Attend to day-to-day problems and needs concerning equipment and food supplies.
• Coordinate operations with Department Associates, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services.
• Ensure to monitor quantity and quality of food products to ensure compliance with the standards.
• Strictly follow all recipes, methods and instructions from the Executive Chef / Executive Sous Chef.

Qualifications

• Culinary degree or diploma, preferably with a focus on baking and pastry arts
• 2-3 years of experience in a professional kitchen, with a strong background in baking and pastry
• Proficiency in various baking techniques and pastry preparation
• Excellent knowledge of food safety practices and current Food Safety Certification
• Strong organizational skills and ability to work efficiently in a fast-paced environment
• Detail-oriented with a commitment to quality and consistency
• Ability to work collaboratively as part of a team
• Flexibility to work various shifts, including weekends and holidays
• Physical stamina to stand for extended periods and lift up to 50 pounds
• Creativity and passion for developing new bakery items and improving existing recipes