Chef de Partie, Pastry

Responsibilities In charge of a small outlet serving a limited menu Trains, supervises, and guides lower positions (Cook 1–3, Pastry Helper, Cook Trainee) Ensures preparation, presentation, and culinary services are carried out promptly and to company standards Assists in developing the culinary team Maintains and updates standard recipes when necessary Keeps abreast of modern techniques to improve pastry offerings Supervises, mentors, coaches, and guides junior kitchen staff Checks quality and quantity of items ordered and received from stores Assigns cleaning responsibilities within the bakery section according to daily tasks Ensures operational targets are met; devises corrective and preventive action plans when needed Controls actual hours worked for team members under supervision Reads and applies math skills for following recipes Reports and tracks cleaning, engineering, hygiene, and pest control issues; coordinates with respective departments Works to reduce accident costs by ensuring a safe workplace Adheres to cost control procedures for both cost and quality Coordinates closely with the bakery team regarding operations Double-checks cleaning done by junior staff and stewarding team Attends relevant meetings as instructed by senior chefs Responsible for stock and food waste control together with the Chef de Partie Ensures packaging room and dry storage area are clean, hygienic, and properly organized Monitors business flow with senior chefs to manage schedules, rosters, and production quantities Requirements Qualifications Degree in Culinary Arts or equivalent Solid foundation in pastry techniques and methods Trained and knowledgeable in Food Safety (HACCP / ISO22000) Willingness to work overtime, holidays, and weekends when required; always on call Experience in high-volume production Ability to manage food costs and food waste Skilled in events and banquet preparation Team player and problem solver Expertise in menu and new product development related to pastry operations Ability to read, write, and speak English effectively Working knowledge of computers and ability to navigate various software programs Strong communication skills Full understanding of the Team Member Code of Good Behaviour and ensuring compliance among the team Compliance with Solaire’s Integrated Food Safety System, Fire Safety, and Occupational Safety requirements Ensures safety protocols are followed and implemented while on duty Produces food according to established Solaire Integrated Food Safety System standards