Chef de Partie – Pastry

Make special meals and handle temperature settings for cooking equipment. Take out frozen food to thaw. Make sure food portions are correct, arranged nicely, and garnished. Keep records of food. Check food quality and quantity. Help out during busy times. Tell the chef about extra food for daily specials. Tell the serving staff about menu specials and items out of stock. Keep an eye on food quality. Cook food following recipes and standards. Also, prepare cold dishes.

Help with hiring, training, and managing staff. Follow company rules and safety procedures. Report any problems to the manager. Keep yourself clean and dressed neatly. Keep work information private. Help guests when needed. Communicate clearly with others. Get along with coworkers and work together. Stand, sit, or walk for a long time. Lift and move things up to 25 pounds. Do other tasks as needed by supervisors.