Job Description

A Pastry Chef de Partie (CDP) is a crucial role in a professional kitchen, specifically in the pastry department. CDPs are responsible for overseeing various aspects of pastry production and ensuring the high-quality preparation and presentation of pastries, desserts, and baked goods. The job responsibilities of a Pastry CDP can include:

Preparation and Production: Pastry CDPs are responsible for preparing and producing a wide range of pastries, desserts, cakes, breads, and other baked goods. This involves measuring ingredients, mixing, baking, and decorating items according to the recipes and the pastry chef's instructions.

Recipe Adherence: Ensuring that all pastries and desserts are prepared according to established recipes and the exacting standards of the pastry chef. This includes maintaining consistent taste, texture, and appearance.

Quality Control: Pastry CDPs are responsible for quality control, which involves checking the appearance, taste, and presentation of all pastries before they are sent out to customers. This ensures that only the highest quality items reach the customers' tables.

Plating and Presentation: Creating visually appealing presentations for desserts and pastries is an important aspect of a Pastry CDP's role. They are responsible for arranging desserts on plates, adding garnishes, and ensuring that the presentation meets the standards of the establishment.

Inventory Management: Managing inventory levels of pastry ingredients, ensuring that supplies are ordered in a timely manner, and minimizing wastage. This involves monitoring stock levels and communicating with the head pastry chef or kitchen manager about ingredient needs.

Team Collaboration: Working closely with other members of the pastry team and the larger kitchen staff to ensure smooth operations. This includes coordinating with other sections of the kitchen to fulfill dessert orders as part of a larger meal.

Hygiene and Safety: Adhering to strict food safety and hygiene standards while working in the kitchen. This involves proper food handling, cleanliness, and following health and safety regulations.

Training and Mentorship: Assisting junior pastry staff members, such as apprentices or commis chefs, by providing guidance and mentorship. Sharing knowledge and skills to help them improve their pastry skills and grow professionally.

Innovation and Creativity: Collaborating with the pastry chef to develop new pastry items, desserts, and innovative recipes. Contributing creative ideas to keep the pastry menu fresh and exciting.

Equipment Maintenance: Taking care of pastry equipment, ensuring that they are properly cleaned, maintained, and operated according to manufacturer guidelines.

Time Management: Efficiently managing time to ensure that orders are prepared and delivered on time. This is particularly important during busy service hours.

Menu Development: Contributing to the development of new pastry menu items, seasonal offerings, and special promotions.

Overall, the role of a Pastry CDP requires a combination of technical pastry skills, creativity, attention to detail, teamwork, and a passion for creating delectable desserts and baked goods.

Job Type: Permanent

Pay: ?30,000.00 - ?40,000.00 per month

Benefits:

• Food provided

Schedule:

• Day shift
• Morning shift
• Weekend availability

Supplemental pay types:

• Performance bonus
• Yearly bonus

Experience:

• total work: 4 years (Preferred)

Work Location: In person