Pastry Chef de Partie

Department information Christ Church’s kitchen produces a variety of excellent quality meals and styles using fresh, sustainable ingredients, from fine dining high tables, banquets, buffets and conferences to wholesome student meals. Role of Pastry Chef de Partie The successful Pastry Chef de Partie will work as part of the kitchen team in the day to day running of the Pastry section under the direction of the Pastry Sous Chef and Pastry Head Chef.

The Pastry Chef de Partie will contribute to the high standard in full or part production, presentation and service of all types of pastry items including afternoon teas, fine dining, banqueting, cafeteria and buffets delivered to students, fellows, staff and college events. Main Duties  Manage the day to day running of the pastry section in the absence of the Head and Sous Pastry Chef  Lead a shift including the preparation and cooking of dishes in accordance with standard recipes  Ensure that the presentation of all dishes meets the required quality standards and are serviced to the required timelines  Work effectively on own initiative  Work alongside the Senior Chefs with the development of menus and new ideas  Calculate the cost of menus and dishes as required Additional Responsibilities  Maintain high standards of kitchen hygiene at all times, keeping up to date with new regulations and attending any required training  Follow all Health and Safety regulations; this includes labelling, allergens and ensuring the correct recording of all food temperatures are met  Report immediately all damages, breakdowns, defects to equipment, utensils and fabric of working environment, to the maintenance department  Maintain good working relationships with all catering and other College staff  Undertake training courses as required  Help the Main Kitchen with preparation on occasions  Participate in the service of all courses  To undertake any other tasks commensurate with the role as may be required by the Senior Sous Chef, Head Chefs or other senior member of staff Person Specification Essential  High standard of culinary skills in Pastry with demonstrable experience  Proven ability to prepare and cook food to the highest standard  Good communication skills and excellent time management  Positive attitude, reliable, enthusiastic and self-motivated  Ability to work under pressure  Able to work independently and as part of a team  Good organisational skills with the ability to meet deadlines  A flexible approach to hours and duties Desirable  NVQ level 3 Diploma in Professional Patisserie and Confectionary or equivalent in catering and hospitality or similar level qualification or experience  Experience of producing high quality fine dining food for banquets and gaudies etc