Pastry Chef de Partie Job at Zuma - New York
ESSENTIAL FUNCTIONS AND BASIC DUTIES:
- Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Sets an example for others, being on time and following attendance, uniform procedures and adheres to kitchen schedule
- Follows all internal and Nevada regulations such as Food & safety/HACCP/Beverage
- Fills out and maintains mise en place list on daily basis
- Able to complete mise en place list in the time allotted, making sure all of the station is ready for each service
- Recipe knowledge and section setup for pastry area up to date
- Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep cleaning, inventory, family meals, etc.
- Prepares all food products according to the prescribed methods
- Ensures all items on station are properly stored, labeled and rotated
- Responsible for setting up own station and helping others if needed
- Responsible for time management, efficiency and station organization
- Understands and supports the flow of service
- Maintains the high level of food quality through tasting and correct recipe execution
- Responsible for checking quality of received products and ensuring proper storage
- Maintains a clean and safe kitchen environment
- Controlling wastage
- Reports to kitchen management and communicates openly and effectively
- In charge of filling out kitchen forms such as Prep list, refrigeration logs, and wastage sheets on daily basis
- Conducts inventory once a week
- Maintains all proper use, storage and cleanliness of equipment and utensils.
- Supports rotation procedures of all product and helps cooks maintain food quality
- Ensures time labels always up to date
- Assists/trains new cooks for the first few weeks, following company standards for training
- Assists with Head Chef duties in their absence
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