Pastry Chef De Partie Firenze

Pastry Chef De Partie
Firenze
Toscana, Firenze

Job Description Role Summary As a Pastry Chef de Partie at Auberge Resorts Collection, you will be responsible for preparing, baking, and presenting high-quality pastry dishes for our guests.

Working closely with the Pastry Chef and the rest of the culinary team, you will oversee the pastry section of the kitchen, ensuring exceptional food quality, presentation, and consistency while maintaining a clean and organized workspace.

You will have the opportunity to showcase your creativity and passion for pastry arts, contributing to a memorable dining experience for our guests.

Core Responsibilities Please note that this is not an exhaustive list of everything that needs to be done!

At Auberge, our team members always find new ways to care for the business, their guests, and each other.

The key responsibilities for this position are: Pastry Preparation & Baking : Prepare and bake pastries, desserts, and other baked goods according to the restaurant's menu and standards.

Ensure that all items are prepared with high quality, using fresh ingredients and proper techniques.

Menu & Recipe Development : Assist the Pastry Chef in creating and updating the dessert menu, offering innovative and seasonal pastries.

Contribute ideas and techniques to enhance the pastry offerings.

Quality Control : Ensure all pastries and desserts meet the quality standards set by the pastry department, maintaining consistency in taste, texture, and presentation.

Team Collaboration : Work closely with other members of the kitchen team, including the Executive Pastry Chef, Sous Chefs, and kitchen staff, ensuring efficient operations and high standards across the board.

Inventory & Stock Management : Manage and monitor pastry section inventory, ensuring the proper storage of ingredients and supplies.

Place orders as necessary and work within the kitchen's budget.

Health & Safety Compliance : Follow all health, safety, and hygiene regulations, ensuring the cleanliness and organization of the pastry section and adherence to all food safety standards.

Training & Mentoring : Assist in the training of junior pastry staff, guiding them in pastry techniques and the standards of the department.

Foster a positive and collaborative team environment.

Guest Experience : Ensure that desserts and pastries are presented beautifully, contributing to the overall guest experience.

Take special care with any custom dessert requests or dietary restrictions.

Cleaning & Maintenance : Maintain a clean, organized, and safe working environment by adhering to cleaning schedules and maintaining the equipment in good working order.

Feedback & Continuous Improvement : Actively listen to guest feedback and work with the culinary team to continuously improve pastry offerings, service, and overall guest satisfaction.

Qualifications Required Skills & Qualifications A minimum of 2-3 years of experience in a pastry kitchen or similar role, ideally in a luxury hotel or fine dining establishment.

Strong knowledge of pastry techniques, including preparation, baking, and decoration.

A passion for pastry arts and creativity with a keen eye for detail and presentation.

Knowledge of food safety, hygiene regulations, and kitchen sanitation procedures.

Ability to work in a fast-paced, high-pressure environment while maintaining consistency and quality.

Strong communication skills and the ability to work collaboratively with the kitchen team.

Flexibility to work various shifts, including evenings, weekends, and holidays, as required by business needs.

A culinary degree or equivalent formal training in pastry arts is preferred.

Experience with menu creation, recipe development, and cost control is a plus.