Pastry Demi Chef de Partie
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Key Responsibilities
Production & Preparation: \*\* Prepare and bake a variety of pastry items, including cakes, cookies, breads, desserts, ice creams, sorbets, and chocolates, according to standard recipes and production schedules. \*\* Assist in the development of new pastry items and menu suggestions. \*\* Ensure all pastry items are prepared and presented to the highest standards of quality, taste, and visual appeal. \*\* Prepare mise en place for daily pastry production. \*\* Maintain consistent portion control and minimize waste. \*\* Operate and maintain pastry equipment safely and efficiently (ovens, mixers, sheeters, etc.). Quality Control & Standards: \*\* Ensure all pastry products meet the hotel's quality standards. \*\* Monitor the freshness of ingredients and rotate stock appropriately. \*\* Adhere to strict food safety and hygiene standards (HACCP). \*\* Maintain a clean and organized work station.
Assist with special events and catering functions as needed. \*\* Attend meetings and training sessions as required.Proven experience (typically 1-2 years) as a Commis Chef or similar role in a high-volume pastry kitchen, preferably in a hotel or fine-dining establishment.
Experience in the hospitality industry is preferred.
Please see the full vacancy for the benefits offered by San Clemente Palace Venice.
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