Pastry Chef – Part
Job of Pastry Chef de Partie is successfully executed when: Pastry dishes are prepared and presented according to established recipes, health and hygiene standards (HACCP) are complied with, energy and material saving policies are followed and waste generated is recycled, and good communication is maintained with all colleagues in the team and other departments on matters that may affect the hotel's operations and the well‑being of guests.
Responsibilities
* Organize batch operations and prepare and serve the dishes while supervising the pastry brigade.
* Prepare in advance the material and equipment necessary for the preparation of the dishes.
* Manage the pastry brigade, including the cooks and kitchen assistants.
* Clean and replenish their work area.
* Coach, counsel, and discipline staff who violate hotel policies and departmental procedures, providing constructive feedback to improve performance.
* Recycle wherever possible and implement cost‑saving measures.
* Communicate any difficulties, guest or internal customer feedback and other relevant information to their manager.
* Ensure the quality and consistency of food.
Benefits
* Day‑to‑day operational advantages such as transport to the hotel, accommodation support, meals on shift, washing of uniforms…
* Excellent working environment with a great, committed, and cohesive team to be part of and an.
* Career and growth opportunities internally and internationally.
* Job stability with opportunities for career and growth internally and internationally.
* Innovative tools to help you and your team perform their work.
Requirements
* At least two years of experience in a similar position.
* Open‑minded, EU Citizenship and studies suitable for the position.
* Focused on service and highly oriented to customer and results.
* Speak Spanish or English. Any other language is considered a plus.
* Knowledge and experience in 5 star/luxury hotels.
* Ability to work in a team and autonomously.
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