Demi Chef de Partie Pastry
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Job Description
• Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs
• Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen
• Assures adherence to Radisson Blu standards of food quality, preparation, recipes, and presentation
• Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
• Assures proper safety, hygiene, and sanitation practices are followed
Requirements
Function: Customer Service
Experience Level: Entry Level