Pastry Demi Chef de Partie

As Pastry Cook, I fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them, plus our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness. By embracing the Six Senses vision and values, I will deliver an exceptional experience for guests and develop hosts to be the very best they can be.

JBRP1_CH

Introduction

In this role, I will support the Pastry Chef on the efficient operation of the Kitchen department, including the Culinary, Stewarding and Organic Gardening teams to provide exceptional product and service within brand operating standards.

By keeping abreast of industry trends and practices and updating knowledge and skills to improve the product and service offering, I will continually focus on the rejuvenation of the culinary experience.

An important part of the role is to interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. In the event of guest complaints, I will effectively carry out service recovery to the satisfaction of guests.

A high standard of personal appearance, grooming and hygiene, plus comprehensive knowledge of safety, security and emergency procedures will be maintained by myself and all hosts in line with brand and statutory requirements.

I will perform the following relevant tasks for this role:

• Check production schedule to determine variety and quantity of goods to bake.

• Measure and mix ingredients to form dough or batter.

• Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and related products. Cut, peel, and prepare fruit for fillings.

• Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls.

• Mix icings and other toppings and decorate cakes, pastries, and other baked goods.

• Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.

• Prepare a duty rosters as requested.

• Assume 100% responsibility for quality of products served.

• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.

• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.

• Follow proper plate presentation and garnish set up for all dishes.

• Have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety.

• Work in any section of the kitchen when necessary, due to business levels or colleague shortages.

• Fully understand the team goals and objectives, ensuring that the maximum is done to achieve the targets.

• Be present throughout service.

• Have a good knowledge of menus.

• Maintain at all times the highest standard of social skills.

• Report any maintenances faults following the required steps.

• Maintain efficient administration within the department preparing and submitting operational reports on time.

• Ensure all equipment and working area are kept clean and in good working condition.

• Attend meetings and training as required by supervisors.

• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.

• Strictly adhere to LQA standards and guest comments.

• Perform any additional tasks given to me by supervisor/management.

General

In this role, I will behave in a professional manner and set an example to all. I will abide by Six Senses principles, core values, best practices, guidelines and objectives, while respecting other cultures and nationalities and projecting a positive and proactive position to help build and maintain a strong, loyal team.

Duties and Responsibilities

To execute the position of Pastry Demi Chef de Partie, I have the required qualifications, technical skills and experience in a similar or greater role in luxury hotels with proven results. I possess a minimum hospitality diploma/degree from a recognized culinary school/instituter and more than one-year experience in similar operational role.

Technical skills include Advanced MS Office - Word, Excel, PowerPoint and Outlook. I have knowledge on property and policies on Food and Beverage and culinary.

I am skilled on the use of broiler, general kitchen equipment, bakery and pastry equipment cookery, proficient pastry skills and understand farm to table concept.

I have a basic command of written and spoken English with some knowledge of the local language and customs.

I will maintain a thorough understanding of Six Senses in terms of guidelines, rules and regulations, brand and operating standards, facilities and services.

Qualifications