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Pastry Chef De Partie
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4 months ago506 views
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General Details
Description
Key Responsibilities:
- Prepare and present pastries, desserts, and baked goods to a high standard
- Assist in developing dessert menus and daily specials
- Ensure hygiene and food safety standards are strictly followed
- Monitor stock levels and assist with inventory control
- Support senior chefs and maintain kitchen discipline
- Minimum 23 years experience in a similar role, ideally in a 4/5-star environment
- Formal culinary/pastry qualification preferred
- Strong knowledge of pastry techniques, baking, and plating
- Creative flair and attention to detail
- Ability to work in a remote lodge environment and as part of a small team
- Passion for hospitality and guest satisfaction
https://www.jobplacements.com/Jobs/P/Pastry-Chef-De-Partie-1205526-Job-Search-07-23-2025-04-05-21-AM.asp?sid=gumtree
Id Subtitle 1330819046
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Job Placements
Selling for 11+ months
Total Ads3.69K
Active Ads3.69K
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The Head Chef reports to the leads and manages all culinary operations to deliver exceptional dining experiences aligned with the standards of a luxury safari lodge. This includes innovative menu development, kitchen team leadership, operational efficiency, hygiene compliance, and financial performance, while upholding the brands values and guest experience promise.Candidate requirements;Formal Chef qualification (Diploma or higher).Minimum 5 years in a similar Head Chef role, preferably in a luxury lodge or fine-dining setting.Excellent time management and ability to work under pressure.Demonstrated experience in menu design, budgeting, and team development.Kitchen Operations & Food PreparationLead and train the kitchen team to deliver consistent, high-quality meals in line with lodge and brand expectations.Design and implement seasonal, innovative, and globally inspired menus that reflect both local culture and guest preferences.Ensure strict portion control and presentation consistency to meet fine dining standards.Oversee food preparation, ensuring efficiency, hygiene, and attention to dietary and allergy requirements.Conduct quality checks on food taste, appearance, and service timeliness.Guest Experience & ServiceEngage with guests to understand preferences, gather feedback, and accommodate special dietary requirements.Ensure guest meals (plated and buffet) are presented beautifully, in keeping with luxury lodge aesthetics.Collaborate with Front of House and Management to personalise culinary offerings based on guest profiles.Proactively manage guest complaints, preferences, and feedback loops to continuously improve.Team Leadership & Staff DevelopmentIdentify high-potential team members and mentor them for future growth within the MORE group.Implement training plans using internal and external trainers; maintain a culture of continuous development.Conduct quarterly performance appraisals with meaningful feedback and action plans.Enforce discipline and maintain professional standards in line with company HR policies.Kitchen Administration & Financial ManagementAssume full responsibility for all kitchen stock, wastage, variances, cost control, and reporting.Ensure daily, weekly, and monthly food costs meet budgetary targets without compromising quality.Conduct accurate stocktakes and ensure compliance with procurement and inventory policies.Prepare annual departmental budgets and monitor monthly performance against forecast.Health, Safety & HygieneEnforce hygiene and HACCP protocols across all kitchen operations.E
https://www.executiveplacements.com/Jobs/H/Head-Chef-1243835-Job-Search-12-02-2025-04-09-46-AM.asp?sid=gumtree
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