Pastry Chef De Partie

To carry out pastry kitchen duties whilst ensuring smooth operation and co-ordination of team effort in the kitchen

Works  with all major kitchen equipment, including hazardous equipment

Utilizes own knifes, ensuring that they are sharp and clean

To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring personal appearance and hygiene standards are an example for the team

To co-ordinate all the team members, ensuring they perform well and cohesively

To check and supervise all aspects of the kitchen

To work closely with other sous chefs on all day to day matters

To ensure all information relating to bookings and movements is communicated appropriate and understood by all team members

To check function sheets daily and communicate any movements to the team

To supervise and demonstrate cooking methods for all outlets, when required

To observe and test foods being served

To ensure the proper handling of all food items in accordance with health and hygiene procedures

To report anything that may be considered a health or hygiene hazard

To participate in training programs

To consider the availability of all raw food items and order items accordingly

Previous work experience in a comparable position in a four or five star hotel or similar restaurant for a minimum of 5 years. Successful incumbent must have good knowledge of English spoken and written language as well as experience living and working in Turkey.