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Overview:
The Pastry Demi chef de partie will be responsible for supporting the team in all aspects of pastry production and quality management within a busy production kitchen. This role requires a skilled and organised individual who can effectively contribute to daily production, stock control, and new development of pastry items.
Responsibilities:
1. Assist the team in overseeing the daily operations of the pastry department, ensuring high-quality standards are met at all times.
2. Collaborate with the team to develop and implement a comprehensive quality management system for the pastry department.
3. Participate in the preparation, production, and assembly of various pastry items according to standardised recipes and techniques.
4. Ensure that all pastry products are prepared, cooked, and presented to the highest standards of quality and consistency.
5. Maintain accurate stock control and inventory management, including regular stocktaking and ordering of ingredients and supplies.
6. Monitor and maintain the cleanliness and organisation of the pastry production area, including proper storage and handling of ingredients and equipment.
7. Uphold health and safety regulations and adhere to food hygiene standards in all aspects of pastry production.
8. Stay updated with current industry trends, techniques, and ingredients, and apply them to continually enhance the pastry offerings.
Qualifications:
- Previous experience as a Pastry Chef team member or in a similar role within a production kitchen is preferred.
-Knowledge and expertise in pastry production techniques, including baking, pastry decoration, and dessert assembly.
-An understanding of quality management systems and their application within a food production environment.
-Ability to work efficiently in a high-volume production setting, meeting strict deadlines without compromising quality.
- Good organisational skills and attention to detail, ensuring accurate stock control and inventory management.
- Creative mindset with a passion for innovation in pastry, constantly seeking new ideas and techniques.
- Communication skills, with the ability to effectively train and motivate a team.
- Knowledge of health and safety regulations and food hygiene standards.
- Flexibility to work shifts, including weekends and holidays, as required in a production kitchen environment.
- Relevant culinary qualifications and certifications are desirable.
