Pastry Demi Chef

Position: Demi Chef de Partie – Pastry Department: Kitchen / Pastry Reports To: Chef de Partie – Pastry / Sous Chef / Executive Chef Duties and Responsibilities • Assist the Chef de Partie in the daily preparation and production of pastries, cakes, desserts, bread, and bakery items. • Prepare and execute pastry recipes according to established standards and specifications. • Handle mixing, baking, decorating, plating, and finishing of pastry and dessert products. • Ensure consistency in taste, quality, presentation, and portion control. • Prepare and organize ingredients and mise en place before daily production. • Monitor stock levels and report shortages of pastry ingredients and supplies. • Ensure proper storage, labeling, and rotation of ingredients following FIFO procedures. • Maintain cleanliness and organization of the pastry section, equipment, and workstations. • Follow food safety, hygiene, and HACCP standards at all times. • Assist in developing new pastry items, desserts, and seasonal menu selections. • Monitor product freshness and ensure all items meet company quality standards. • Minimize food wastage and ensure proper utilization of ingredients. • Guide and support Commis Chefs and junior pastry staff when required. • Ensure all assigned tasks are completed within the required preparation and service schedules. • Coordinate with other kitchen sections to ensure smooth daily operations. General Responsibilities • Maintain professionalism, discipline, and teamwork within the kitchen. • Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef. • Report any equipment malfunction, product shortage, or operational issues immediately. • Be flexible to perform other kitchen-related duties as assigned by management.

Assist the Chef de Partie in the daily preparation and production of pastries, cakes, desserts, bread, and bakery items; Prepare and execute pastry recipes according to established standards and specifications; Handle mixing, baking, decorating, plating, and finishing of pastry and dessert products; Ensure consistency in taste, quality, presentation, and portion control; Prepare and organize ingredients and mise en place before daily production; Monitor stock levels and report shortages of pastry ingredients and supplies; Ensure proper storage, labeling, and rotation of ingredients following FIFO procedures; Maintain cleanliness and organization of the pastry section, equipment, and workstations; Follow food safety, hygiene, and HACCP standards at all times; Assist in developing new pastry items, desserts, and seasonal menu selections; Monitor product freshness and ensure all items meet company quality standards; Minimize food wastage and ensure proper utilization of ingredients; Guide and support Commis Chefs and junior pastry staff when required; Ensure all assigned tasks are completed within the required preparation and service schedules; Coordinate with other kitchen sections to ensure smooth daily operations; Maintain professionalism, discipline, and teamwork within the kitchen; Follow instructions from the Chef de Partie, Sous Chef, and Executive Chef; Report any equipment malfunction, product shortage, or operational issues immediately; Be flexible to perform other kitchen-related duties as assigned by management.