Pastry Chef de Partie

AccorHotel•Austin, TX

12d•Onsite

About The Position

Reporting to the Executive Assistant Pastry Chef, this role involves leading and supervising a team of cooks to ensure high productivity and efficient execution of service. The Pastry Chef de Partie is responsible for maintaining high standards of food preparation, quality checks, and presentation, as well as ensuring adherence to health, safety, and sanitation standards. This position also involves managing product rotation to minimize waste, maintaining cleanliness of work areas and equipment, and contributing ideas for improvement. The role requires a strong understanding of all menu items and daily features, and the ability to set up colleagues for success on days off. Collaboration with chefs and communication of guest feedback are also key aspects of this position.

Requirements

Strong interpersonal and problem-solving abilities.
Highly responsible & reliable.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively as part of a team.
Ability to focus attention on guest needs, remaining calm and courteous at all times.
Constant standing and walking throughout shift.
Frequent lifting and carrying up to 30 lbs.
Occasional kneeling, pushing, pulling, lifting.
Occasional ascending or descending ladders, stairs and ramps.

Responsibilities

Understand and demonstrate commitment to 'Our Culinary Culture'.
Act as a leader/supervisor of the team, delegating, prioritizing, and assigning duties to Cook positions.
Supervise colleagues to ensure the highest level of production and efficient execution of service.
Demonstrate a positive and proactive approach to ensure high team motivation and efficient operation.
Have full knowledge of all menu items, syllabus, daily features, and promotions.
Ensure all food is prepared according to recipes and standards, including quality checks and tasting.
Ensure all kitchen colleagues are aware of standards and expectations.
Communicate, monitor, and delegate EHC and Servesafe standards.
Ensure all EHC standard temperature logs are completed accurately.
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Operate the station and set colleagues up for success on days off.
Actively share ideas, opinions, and suggestions in daily shift briefings.
Liaise daily with Chefs to keep open lines of communication regarding guest feedback.
Continually strive to improve food preparation and presentations.
Ensure kitchens follow set recycling, compost, and landfill procedures.
Follow kitchen policies, procedures, and service standards.
Perform other duties as assigned.