Job Summary

As a Chef de Partie – Bakery/Pastry, you will support the Pastry Chef in the daily operation of the bakery and pastry section, ensuring the consistent production of high-quality bakery products that meet company standards and exceed guest expectations. You will oversee bakery operations in the absence of the Pastry Chef, maintain the highest food safety and hygiene standards, supervise and develop team members, and contribute to achieving departmental financial and operational objectives.

Key Responsibilities

Operations

·         Assist the Pastry Chef in the day-to-day management of the bakery operation.

·         Assume full responsibility for bakery operations in the absence of the Pastry Chef.

·         Prepare and present bakery products in accordance with approved recipes, portion standards, and presentation guidelines.

·         Ensure all bakery products consistently meet the hotel's quality standards and guest expectations.

·         Maintain the highest standards of cleanliness, food hygiene, sanitation, and workplace safety in compliance with HACCP, ADFCA regulations, and company policies.

·         Monitor food quality throughout preparation and service to ensure consistency and excellence.

·         Ensure proper storage, labeling, rotation (FIFO), and handling of all food products.

·         Minimize food waste through effective stock control and efficient production planning.

·         Work closely with the Stewarding, Purchasing, Stores, Food & Beverage, and other operational departments to ensure seamless daily operations.

·         Ensure all kitchen equipment is maintained in good working condition and report maintenance issues promptly.

·         Participate in menu development, seasonal promotions, and recipe standardization as directed by the Pastry Chef.

Financial Responsibilities

·         Assist in controlling food costs through proper portioning, waste reduction, and inventory management.

·         Review store requisitions and support purchasing activities to ensure timely and accurate delivery of quality products.

·         Monitor stock levels and maintain appropriate inventory to support operational requirements.

·         Contribute to achieving departmental productivity and profitability targets.

People Leadership

·         Lead by example by demonstrating professionalism, integrity, and commitment to the Company's Vision and Code of Conduct.

·         Supervise, motivate, and support team members to achieve operational excellence.

·         Delegate responsibilities effectively while ensuring tasks are completed according to established standards.

·         Conduct daily shift briefings to communicate priorities, operational updates, and service expectations.

·         Provide ongoing coaching, training, and performance feedback to team members.

·         Ensure all associates understand and consistently follow company standards, food safety procedures, and service expectations.

·         Foster a positive, respectful, and collaborative working environment.

Training & Development

·         Train, mentor, and develop bakery associates to ensure consistent product quality and operational standards.

·         Support departmental cross-training initiatives to improve operational flexibility.

·         Identify training needs and work with the Pastry Chef to develop team capabilities.

·         Encourage continuous learning and professional development within the team.

Communication

·         Maintain effective communication with colleagues across all hotel departments.

·         Conduct clear, concise, and productive daily briefings.

·         Build positive relationships with internal and external guests.

·         Respond professionally and promptly to guest feedback, requests, and concerns.

·         Represent the hotel professionally while promoting exceptional guest experiences.

Quality, Safety & Compliance

·         Ensure full compliance with all food safety legislation, HACCP requirements, ADFCA regulations, and company policies.

·         Maintain a safe working environment by following health and safety procedures.

·         Ensure proper use and maintenance of kitchen equipment.

·         Participate in internal and external hygiene and food safety audits.

·         Promote environmentally responsible work practices and sustainability initiatives.

Skills & Competencies

·         Strong bakery and pastry production skills.

·         Leadership and team supervision.

·         Food safety and hygiene knowledge (HACCP).

·         Excellent organizational and time management skills.

·         Strong communication and interpersonal skills.

·         Problem-solving and decision-making abilities.

·         Attention to detail and commitment to quality.

·         Ability to work under pressure in a fast-paced environment.

·         Inventory and cost control awareness.

·         Basic computer literacy (Microsoft Office and hotel systems).

Service Culture

Demonstrate Wyndham's Count on Me! service culture by consistently being:

·         Responsive

·         Respectful

·         Delivering a great guest experience

Additional Responsibilities

·         Carry out any other reasonable duties assigned by the Pastry Chef or Executive Chef.

·         Support the hotel's operational requirements during peak periods and special events.

·         Participate in continuous improvement initiatives to enhance quality, efficiency, and guest satisfaction