Шеф-де-парти Кондитер / Chef De Partie Pastry, The Ritz -Carlton, Astana

09 Января

Партнерские Вакансии

Компания "«Astana Hotel Management» The Ritz-Carlton, Astana"

Critical tasks: Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards, recipes and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment

Critical competences:

1. Ability to perform job functions with attention to detail, speed and accuracy.
2. Ability to prioritize, organize and follow through.
3. Ability to be a clear thinker, remain calm and resolve problems using good judgment.
4. Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
5. Ability to maintain good coordination.
6. Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
7. Ability to work with all products and ingredients involved.
8. Ability to operate, clean and maintain all equipment required in job functions.
9. Ability to comprehend and follow recipes.
10. Ability to expand and condense recipes.
11. Ability to perform job functions with minimal supervision.
12. Ability to work cohesively with co-workers as part of a team.

Essential job function

1. Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
2. Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
3. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
4. Meet with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
5. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures.
6. Complete opening duties:

• Set up workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies.

  7. Maintain throughout the shift.

  8. Start prep work on items needed for the particular menu of the day.

  9. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.

  10. Continue prep work after the meal period for the next meal service.

  11. Check Micros printer at the work station; ensure that it is in working order and there is enough paper available for the shift.

  12. Prepare all menu items following recipes and yield guides, according to department standards.

  13. Inform the Sous Chef of any shortages before the item runs out.

  14. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.

  15. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.

  16. Inform Head Cook of any excess items that can be used in daily specials or elsewhere.

  17. Maintain proper storage procedures as specified by Health Department and hotel requirements.

  18. Minimize waste and maintain controls to attain forecasted food cost.

  19. Disinfect and sanitize cutting boards and worktables.

  20. Transport empty, dirty pots and pans to the pot wash station.

  21. Direct and assist Stewards in order to make clean up a more efficient process.

  22. Breakdown workstation and complete closing duties according to department standards:

• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.

  23. Review status of work and follow-up actions required with the Head Cook before leaving.

  24. Successful completion of the Ritz-Carlton Hotel training/certification process.