Chef de Partie - Bakery

POSITION SUMMARY

The Chef de Partie exhibits creative baking and decorating talents
by preparing quality and consistent pastries for all areas. Works to continually
improve guest and employee satisfaction. Must ensure sanitation and food
standards are achieved

Assisting in Leading
the BakeryTeam

• Manages all day-to-day
  operations. Understands employee positions well enough to perform duties
  in employees' absence.
• Coordinates activities of cooks
  and workers engaged in food preparation.
• Utilizes
  interpersonal and communication skills to lead, influence, and encourage others;
  advocates sound financial/business decision making; demonstrates
  honesty/integrity; leads by example.
• Encourages and builds
  mutual trust, respect, and cooperation among team members.


• Serves as a role model to demonstrate appropriate
  behaviors.
• Assists in the supervision of pastry
  preparation shift operations.
• Prepares food items
  and executes requests based on required specifications.

Ensuring Culinary Standards and Responsibilities are Met
for Bakery Team

• Develops, designs, or creates
  new ideas
• Follows proper handling and right temperature
  of all food products.
• Maintains food preparation handling
  and correct storage standards.
• Recognizes superior quality
  products, presentations and flavor.
• Ensures compliance
  with all applicable laws and regulations.
• Assists
  the Executive Chef with menu development associated with Pastry.


• Operates and maintains all department equipment and reports
  malfunctions.
• Prepares and cooks foods of all types,
  either on a regular basis or for special guests or functions.


• Checks the quality of raw and cooked food products to ensure
  that standards are met.
• Assists in determining how food
  should be presented and creates decorative food displays.

Ensuring Exceptional Customer Service

• Monitors and Provides service behaviors that are above and beyond
  for customer satisfaction.
• Manages day-to-day operations,
  ensuring the quality, standards and meeting the expectations of the customers
  on a daily basis.
• Sets a positive example for guest
  relations.
• Responds to and handles guest problems
  and complaints.
• Interacts with guests to obtain feedback
  on product quality and service levels.

Maintaining Culinary Goals

• Supports achievement of culinary goals associated with pastry products
  including performance goals, budget goals, team goals, etc.


• Provides assistance in prioritizing, organizing, and accomplishing
  daily pastry operations work.
• Supports procedures for food
  and beverage portion and waste controls.
• Purchases
  appropriate supplies and manages inventories according to budget.