Pastry Chef de Partie

AccorHotel•Austin, TX

3d•Onsite

About The Position

The Pastry Chef de Partie will report to the Executive Assistant Pastry Chef. This role involves supervising a team of cooks, ensuring high productivity, and maintaining the highest level of production and efficient execution of service. The position requires a strong understanding of menu items, daily features, and promotions, as well as ensuring all food is prepared according to specified recipes and standards. The Chef de Partie is responsible for maintaining cleanliness, proper product rotation, and adhering to EHC and Servesafe standards. This role also involves operating the station effectively, sharing ideas in daily briefings, and liaising with chefs regarding guest feedback. A commitment to sustainability procedures and kitchen policies is also expected.

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 motivate colleagues and ensure a cohesive team 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, ensuring accurate completion of temperature logs.
Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Report tardiness and unsafe work practices immediately to the Chef on duty.
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 maintain open 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.