Pastry Demi Chef de Partie

Mandarin Oriental Hotel Group Limited; Como; In loco; EUR 19.000 - 21.000; Tempo pieno

Descrizione del lavoro

Mandarin Oriental, Lago di Como is seeking a Pastry Demi Chef de Partie to support the Pastry Chef de Partie in maintaining high kitchen standards and ensuring all preparations meet resort and company guidelines.

The ideal candidate has a professional hospitality certificate, 3+ years of pastry experience, HACCP training, and good English. The average gross monthly salary is €1,800, with the role based on site in Como within a luxury hotel environment.

Competenze

• Professional hospitality qualification or equivalent.
• Minimum 3 years' experience in pastry/kitchen.
• HACCP certificate required.
• Good knowledge of English.

Mansioni

• Maintain high standards of work in accordance with the Chef de Partie and Executive Chef guidance.
• Ensure food preparation, quality and presentation meet standards and are compliant with resort policies.
• Monitor stock movement and replenish own pastry section.
• Carry out daily procedures including temperature checks and labeling.
• Adhere to health, safety and hygiene regulations at all times.

Conoscenze

English proficiency

Experience 3+ years

Formazione

Professional hospitality certificate/diploma

Strumenti

HACCP certificate

Descrizione del lavoro

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe,representingthe true elegant Italian but understated luxury experience for a worldwide Clientele.

Our vision is to promote our welcoming,genuineand 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.

PASTRYDEMI CHEFDE PARTIE

Mandarin Oriental, Lago di Como’s PastryDemi ChefdePartieis in charge ofsupportingand cooperatingwiththe Pastry Chef dePartiein ensuring both the correct functioning of the kitchen and that all preparationscomply withthe resort and company's standards, in accordance withthe Executive Pastry Chef's guidance.

Duties and responsibilities:

• Maintain a high standard of specified workin accordance withthe Chef de Partie and Executive Chef
• Ensure food preparation, quality and presentation aremet at all timesunder the guidance of the Pastry Chef dePartieand Executive Pastry Chef
• Monitor stock movement andbe responsible forreplenishing own section
• Carry out daily and weekly procedures, including temperature checks, food labelling/datingand 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
• Keephigh standardsof personal hygiene, cleanuniformand overall camaraderie
• Adhere to the hotel's procedures such as temperature checks, food labelling and dating, cleaningschedulesand hygiene regulationsat all times, ensuring that all records of such are maintained
• Keephigh standardsof cleanliness on the sectionwhereemployed andassistin any jobregardinghygiene or cleanliness asked for by the Chef departieand 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 theobjectiveof being a market leader in the luxury hotelsectorComplywith all the hotel and company's policies

• Attend all training sessions asrequired
• Comply withany reasonable request from your superiors

Requirements:

• 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:

€1.800,00

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 weoperate.

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,discriminationor harassment of others will be tolerated.