Pastry Chef De Partie Night

Our production unit takes pride in offering top-tier luxury airline catering that is both elegant and sophisticated. Our team is dedicated to crafting a one-of-a-kind experience that is attractive to even the most discerning passengers. We focus on providing exceptional quality, first-class service, and an exquisite range of menu options that are sure to impress.

Responsibilities

Working hard to ensure that consistent, quality products are produced following all DO & CO standards; Being a role model, leading a team and producing pastry according to the Head Pastry Chef/ Pastry Sous Chef schedule; Insure of job pride and ownership and motivate the team to have the ability to adapt to stressful situations and deal with any emergencies or last-minute changes to production; Planning production to the daily schedule and ensuring the exceptional DO & CO quality is maintained at its highest level with maximum efficiency in accordance with DO & CO regulations as set by the Quality Assurance team; Coordinating, planning, and participating in the production, preparation, and presentation of meals in adherence to the menu specifications; Checking daily inventory control and proceeding final ordering requests to the Purchasing team; Forward, strategic thinking individual always looking to exceed targets and expectations of the unit whilst maintaining the collectiveness of the team and culture of DO & CO (OTIF performance is maintained); Monitoring wastage and ensuring processes are in place to keep food cost under control; Understanding and ensuring operations adhere to all SOP’s and ALL relevant Critical Control Points, Health and Safety, Food safety and all legal requirements; Ensuring the effective implementation of all policies and procedures, ensuring their consistent and compliant application; Constantly performing quality control checks to ensure specifications are met on all produced pastry; Maintaining good working relationships with all DO & CO family members; Defining systems of working to ensure quality of product, problems are resolved with solutions and continuous improvement initiatives are instigated; Taking responsibility for all your actions, support your team, and celebrate successes as a family

Requirements

Demonstrated experience as a Pastry Chef de Partie with proficiency in managing multiple sections within a high-volume kitchen environment.; Exceptional knife skills, ensuring precision and efficiency in pastry preparation.; Ability to conceptualize and design unique pastry items that reflect current trends and cater to various dietary preferences.; Proficiency in a wide range of pastry techniques, including but not limited to tempering chocolate, making custard, mouse, and preparing various pastry doughs; Meticulous approach to measuring ingredients, decorating pastries, and presenting finished products to ensure consistency and quality.; Experience in airline catering is advantageous, though not a prerequisite.; Proven ability to thrive in fast-paced culinary settings, maintaining composure and productivity under pressure.; Ambitious and driven to create and deliver high-quality pastry dishes that exceed guest expectations.; Excellent communication skills in English, facilitating effective collaboration within a diverse team.; Strong team player, contributing positively to a cooperative work environment.; Flexibility in work availability is crucial, as the Production Kitchen operates seven days a week, including evenings, weekends, and public holidays.