The Pastry Chef de Partie is responsible for the planning
, coordination and supervision of the Pastry kitchen ensuring proper staffing and consistent quality in the preparation of bakery/pastry foods.
The role determines production and ensures the accuracy, quality and consistency of foods.
Performs human resource functions including, interviewing, selection, training, and performance
management, including disciplinary action. Oversee payroll of assigned staff to ensure
compliance with company's guide lines. Orients and trains new pastry staff.
Maintains controls over assigned budget areas of food, supply, and labor costs, taking
corrective action as needed to meet budget expectations.
Recommends measures to improve production/service methods, equipment performance,
scheduling, quality control, and suggest changes in working conditions and use of equipment to
increase efficiency and safety of the pastry shop.
Performs administrative activities, including the preparation of requisitions for food and supplies
according to production guidelines and recipes. Manages inventory of foods and supplies for
area of assignment. Evaluates quality of raw foods received and finished food products.
Must have reasonable knowledge of computer software applications (i.e., Word, Excel, and Email).