Pastry Chef de Partie

at  Maison Estelle

Job Ref: MAI2477
Branch: Maison Estelle
Location: Maison Estelle - London
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Posted date: 29/08/2024
Closing date: 17/10/2024
Our Pastry Chef is responsible for operating the pastry section of the kitchen. You will be responsible for creating a wide variety of high-quality pastry and dessert items with our recipes ensuring high quality standards and consistency of our products. You will also assist in ensuring par stocks of pastry and desserts and proper rotation of products and maintain the highest cleanliness and hygiene standards within the pastry and bakery sections

The key responsibilities for this role will include but are not limited to:

• Working in the pastry section of the Kitchen preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following our recipes.
• Decorating pastries using different icings, toppings etc. to ensure the presentation will be modern, beautiful, exciting and appetising.
• Working and assisting across all food sections in the kitchen, as required.
• Ensuring the highest possible standard of presentation cleanliness in all areas of the kitchen, both in the kitchen itself and back of house areas.
• Training/coaching other members of Kitchen Team in pastry.
• Being responsible for effective stock control within the Pastry section and to control and record all wastage.
• Complying with procedures to ensure all Health and Safety and Food Hygiene requirements are compliant with current legislation and to ensure temperature records and food labelling are recorded and up to date.
• Keeping all HS and Food safety documentation and reporting up to date in line with our food safety management system.
• Assisting the BOH Manager in ensuring the kitchen equipment is properly maintained and report any faults with equipment to him.
• Continually improving service by communicating and assisting individuals to understand and anticipate member needs.
• Attending Culinary and club-wide meetings.
• Suggesting changes or improvements to increase accuracy, efficiency, cost reductions and to improve member’s experience.
• Having good communication skills and proficiently liaising with all departments on an ongoing basis; close relationships with front of house operational teams.