Pastry Chef de Partie

Mandarin Oriental; Como; In loco; EUR 21.326 - 25.545; Tempo pieno

Descrizione del lavoro

Mandarin Oriental, Lago di Como is seeking a Pastry Chef de Partie to support kitchen operations and ensure the highest quality of food and service. This role involves cooperation with the Pastry Chef de Partie and adherence to company standards for food preparation and hygiene.

The successful candidate will hold a relevant Professional Certificate and have at least three years of experience in the field, alongside a good command of the English language. This position offers a competitive salary of €2,100 per month in a prestigious luxury environment.

Competenze

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent.
• Minimum 3-years working experience in the related field.
• HACCP certificate.
• Good knowledge of English.

Mansioni

• Maintain a high standard of specified work in alignment with executive guidance.
• Ensure quality, presentation, and preparation are met under supervision.
• Monitor stock movement and replenish own section.
• Conduct temperature checks and maintain records.
• Ensure compliance with Food Safety and Health & Safety policies.

Descrizione del lavoro

Overview

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele. Our vision is to promote our welcoming, genuine and passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders. Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world.

Pastry Chef de Partie

Mandarin Oriental, Lago di Como’s Pastry Demi Chef de Partie is in charge of supporting and cooperating with the Pastry Chef de Partie in ensuring both the correct functioning of the kitchen and that all preparations comply with the resort and company’s standards, in accordance with the Executive Pastry Chef’s guidance.

Responsibilities

• Maintain a high standard of specified work in accordance with the Chef de Partie and Executive Chef
• Ensure food preparation, quality and presentation are met at all times under the guidance of the Pastry Chef de Partie and Executive Pastry Chef
• Monitor stock movement and be responsible for replenishing own section
• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
• Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Pastry Chef de Partie and Executive Pastry Chef
• Keep high standards of personal hygiene, clean uniform and overall camaraderie
• Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained
• Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Chef de partie and Executive Chef
• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
• Be fully aware of all hygiene control and chemicals used in workplace
• Have a full knowledge of and be able to act upon fire procedures
• Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector
• Comply with all the hotel and company’s policies
• Attend all training sessions as required
• Comply with any reasonable request from your superiors

Qualifications

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
• Minimum 3-years working experience in the related field
• HACCP certificate
• Good knowledge of English

Average gross monthly salary: €2.100,00

We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which we operate. All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability, background or religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation, discrimination or harassment of others will be tolerated.