Chef De Partie (Pastry & Bakery)

About the role

Responsible for overseeing all kitchen operations and ensuring production processes run effectively and in accordance with SOP.

Key responsibilities

• Oversee quality, taste, presentation, and consistency of all food and menu items served

• Develop and create menus together with R&D/Management team

• Manage and monitor raw material usage, food cost, portion control, and waste

• Ensure hygiene standards, sanitation, food safety, and occupational health and safety are met in the kitchen area

• Arrange work schedules, task allocation, and provide coaching and evaluation to kitchen team

• Monitor raw material stock and coordinate with Purchasing/Store regarding kitchen needs

• Ensure kitchen readiness for daily operations and handle production issues promptly

• Evaluate product quality and provide improvements to increase efficiency and customer satisfaction

• Prepare kitchen operational reports and provide recommendations to Management