Demi-Chef de Partie Pâtissier - Restaurant La Source - CDD
Core
Second-in-command to the Pastry Chef, responsible for preparing and plating desserts with quality and regularity while beginning to take on supervisory responsibilities.
Role type
Demi-Chef de Partie Pâtissier (Pastry Second)
Builds
Desserts and plated dishes for a Relais & Châteaux restaurant
Domain
Hospitality / French Pastry
Deliverable
product features
Required skills
French pastry fundamentals, HACCP compliance, interpreting complex technical sheets, artistic plating and decoration
Preferred skills
supervising commis and apprentices, anticipating raw material needs, equipment maintenance
Technologies
none
Responsibilities
Prepare base ingredients (doughs, creams, biscuits, mousses) according to technical sheets; manage inventory and order raw materials; ensure product quality and freshness upon receipt; maintain equipment and report anomalies; supervise commis and apprentices; assist the Chef de Partie with management tasks in their absence
Seniority
Junior to Mid-level, hands-on IC