The Peninsula London is pleased to announce we are seeking a Pastry Chef de Partie to assist the Sous Chefs and Executive Chef in leading a brigade, being responsible for the day-to-day operations and consistently delivering a high-level menu.
Brooklands restaurant will offer contemporary European cuisine from Michelin-starred Chef Director, Claude Bosi, widely considered to be one of Britain's leading culinary lights – as well as top-flight libations and cigars – in a collection of distinctive spaces inspired by the classic eras of British aviation and motorsport.
Key Accountabilities:
* Promote The Peninsula London to becoming a recognized culinary destination by creating memorable guest experiences through artistry and uncompromised passion for excellence.
* Produce all food required for the assigned section at the highest standards.
* Always follow technical worksheets and recipes as assigned to ensure consistency.
* Ensure that the hotel policies and procedures are followed and prevent wastage of surplus stock without undue sacrifice on food quality.
* Be responsible for the hygiene and cleanliness of the assigned kitchen, food production, and food storage areas and always ensure a high standard of food safety.
* Supervise and guide a team of Demi and Commis Chefs and allocate work to them according to skill level, planning training and initiatives for them to grow and improve.
General Requirements:
* Good Pastry knowledge and current trends, and a high level of creativity.
* Experience of a similar role in a fine dining restaurant or luxury 5* hotel.
* Previous relevant culinary qualifications or certifications.
* Excellent time management and organizational skills, highly adaptable, naturally positive.
* Good communication skills, flexibility, and capability of working under pressure.
We are delighted to receive your CV and will liaise with suitable candidates directly.
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