Pastry Chef de Partie

**General Information**:

- Country/Region- United States of America- Province/City- Montecito, CA- Location- Rosewood Miramar Beach- Department- Food & Beverage - Culinary- Job Type- Full-time Permanent**Overview**: The Pastry Chef de Partie is responsible for preparing and setting up the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, and displays/centerpieces, in accordance with departmental quality standards and specifications. The Pastry Chef de Partie also maintains the organization, cleanliness, and sanitation of work areas and equipment.

**Essential Duties and Responsibilities**:

- Monitor and maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
- Ensure that standards are maintained at a superior level daily.
- Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely.
- Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
- Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes, and other information on job performance.
- Complete opening duties:

- Set up a workstation with required mis en place, tools, equipment, and supplies according to standards.
- Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards.
- Check production schedule and pars.
- Establish priority items for the day.
- Inform the Kitchen Supervisor of any supplies that must be requisitioned for the day's tasks.
- Transport supplies from the storeroom and stock in designated areas.
- Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.
- Start prep work and production of items needed for the day.
- Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
- Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.
- Prepare all dishes following recipes and yield guides.
- Inform the Chef of any shortages before the item runs out.
- Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests.
- Inform the Chef of any excess items that can be used in daily specials or elsewhere.
- Assist the Baker as required to ensure optimum service to guests.
- Maintain proper storage procedures as specified by the Health Department and hotel requirements.
- Minimize waste and maintain controls to attain forecasted food costs.
- Disinfect and sanitize cutting boards and worktables.
- Transport empty, dirty pots and pans to the potwash station.
- Direct and assist stewards in making clean-up a more efficient process.
- Breakdown the station and complete closing duties according to department standards:

- Return all food items to the proper storage areas.
- Rotate all returned products.
- Wrap, cover, label, and date all items being put away.
- Straighten up and organize all storage areas.
- Clean and wipe down food prep areas, reach-ins/walk-ins, and shelves.
- Return all unused and clean utensils/equipment to the specified locations.
- Turn off all equipment not needed for the next shift.
- Restock items that were depleted during the shift.
- Review the status of work and follow-up actions required with the Supervisor before leaving.
- Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees.
- All other duties as required.

**General Skills**: Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize, and follow up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with mínimal supervision; maintain confidentiality of guest information and pertinent hotel data.**Technical Skills**:

- Knowledge: Ability to perform job functions with attention to detail, speed, and accuracy; ability to prioritize, organize, and follow through; ability to be a clear thinker, remain calm, and resolve problems using good judgment; ability to work well under the pressure of meeting production schedules and timelines for guests' hot food orders;
- Ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift in hot, noisy, and sometimes close conditions;
- Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met
- Ability to differentiate dates;