Culinary Leadership Position

The Pastry Chef de Partie I is a leadership position responsible for overseeing their section and directing the preparation and execution of all mise en place required for dishes on that station. This involves an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service.

• Ordering and evaluating product from other culinary stations with management.
• Communicating the ordering of raw product as menu dictates.
• Accurate evaluation of daily prep for quality and quantity based on business levels.
• Daily mise-en-place production and execution of cookery and plating of dishes from assigned station for service.
• General cleaning and sanitation duties as directed by culinary management.
• Properly set up scheduled station for service on time.
• Responsible for any project delegated to station by CDP1 or CDP2 as needed for service.
• Daily analysis of station and product to ensure all standards and quality issues are met.
• Accurately follow and execute recipes for assigned station.
• Proper and thorough break down, or hand over, of station at the end of shift.

A pastry chef de partie I should possess strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, this position requires strong communication skills to effectively communicate with management and team members.

Working as a pastry chef de partie I can provide opportunities for career growth and development. It also offers a chance to work in a fast-paced environment and be part of a dynamic team.

As a pastry chef de partie I, you will have the opportunity to develop your culinary skills and knowledge while working in a professional kitchen environment.