Pastry Chef de Partie at Christ Church, Oxford in Oxford, on Only Chefs.
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