KIT - Pastry Chef de Partie

Complete assigned reports in accordance with the approved plan and timeline.
Participate fully in company and corporate training programs.
Review shift handover logbook, guest forecasts, menus, and projected covers; arrange manpower and supervise team performance during the shift.
Report to the Executive Chef on matters related to team supervision, food safety and hygiene compliance, goods receiving, stock control, and other operational issues.
Inspect and ensure sufficient ingredients and supplies for set menus, buffet, and à la carte service.
Inspect and ensure sufficient ingredients and supplies for set menus, buffet, and à la carte service.
Prepare and arrange duty rosters for team members in a structured and efficient manner.
Coordinate, supervise, and monitor daily tasks of team members; provide timely reminders and corrective actions when necessary.
Offer hands- on guidance and operational support during service, particularly in high- volume periods or when mentoring junior or underperforming staff.
Provide ongoing training, coaching, and necessary updates to subordinates, with focused development support for underperforming team members.
Perform other duties as assigned by superiors.
Coordinate effectively with other departments to ensure smooth and seamless operations.
Directly prepare bakery products; inspect and support pastry staff in executing recipes according to established standards; ensure proper application of fundamental culinary knowledge including food preparation, processing techniques, and product identification.

Education: High school diploma or vocational training certificate in Culinary Arts or a related field.
Certifications (if any): Valid diploma or professional certificate issued by a competent authority.
Minimum 2 years of experience in a Team Leader position within a similar scale of operation including:
Minium 0.5–1 year of experience in food quality control and food safety management.
Minimum 1 year of experience in inventory and food cost control, pre- processing management, asset management, and kitchen hygiene supervision.

Competitive salary, with staff accommodation or transportation allowance provided.
Working 5.5 days per week.
Annual Leave: 12 days of annual leave, with 1 additional day added each year.
Full salary and service charge provided during the probation period.
Employee Birthday: one paid day off and birthday gift.
Relocation support and annual home visit benefits.
Full benefits including insurance, annual leave, and holiday bonuses.

Cập nhật gần nhất lúc: 2026-07-06 21:40:03