Demi-Chef de Partie Pâtissier - Restaurant La Source - CDD
Core
Assisting the Pastry Chef de Partie in the preparation and plating of desserts with regularity and quality, while beginning to take on supervisory responsibilities.
Role type
Demi-Chef de Partie Pâtissier (Pastry Second)
Builds
Desserts and plated items for a Relais & Châteaux restaurant
Domain
Hospitality / French Pastry
Deliverable
product features
Required skills
French pastry fundamentals, HACCP standards, interpreting complex technical sheets, artistic plating and decoration
Preferred skills
supervising commis and apprentices, anticipating raw material needs, equipment maintenance
Technologies
None stated
Responsibilities
Prepare base ingredients (doughs, creams, biscuits, mousses) according to technical sheets; control quality and freshness of received products; ensure equipment functionality; supervise commis and apprentices; substitute for Chef de Partie on management tasks
Seniority
Junior to Mid-level, hands-on IC