Chef de partie pâtisserie H/F - PARIS SOCIETY
Core
Leading pastry station operations, ensuring optimal service quality, and managing culinary preparations for desserts.
Role type
Pastry Chef de Partie (Station Chef)
Builds
Desserts and pastry items for hotel dining services
Domain
Hospitality / Fine Dining
Required skills
HACCP compliance, pastry techniques, inventory management, staff training, conflict resolution, time management
Preferred skills
Knowledge of Paris Society quality standards, adaptability
Technologies
Kitchen equipment, HACCP procedures
Responsibilities
Prepare all dishes under responsibility following recipes and presentation standards, manage inventory and stock reception, enforce hygiene and cleaning procedures, train and direct junior staff (half-chefs, commis, apprentices), arrange and plate desserts
Seniority
Mid-level IC (Station Lead)
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