Pastry Chef de Partie

Your mission:

Should you choose to accept it…

We have arrived and are open, please come on in. Virgin Hotel London Shoreditch!.

The service is casual, friendly and very natural, making customers feel as if they were in their own homes, never forgetting that our main intention is to excite and remain in guest’s memory as a place of happiness.

As Pastry Chef de Partie, you are our all around background star. From prepping recipes to putting out dishes you do it cleanly and quietly. You love to watch our guests walk away happy. You’re very driven by fresh local food and want to be a part of creating the next best thing.

This position is made for someone who is a hard worker and is driven by learning and excitement to create memorable cuisine for a great guest experience each and every day. This person executes recipes that directly impact every outlet of the hotel.

Who we are:

We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognise that every team member contributes to the whole hotel's success. No one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guests.

What exactly you will be doing…

General Accountabilities:

• Assist and supervise the agreed standard of food service during shift.

• Liaise and co-operate effectively with all other associated members of staff in relation to all aspects of the production and service of food.

• Assist in the supervision of suitable and adequate training for all staff in the department.

• Promote the safe use of the kitchen, its equipment and building under the Health and Safety at Work acts, Hygiene and other regulations.

• To check all prepared mis en place and food stocks (including dry stores) and replenish as necessary, and inform Head Pastry Chef or Head Chef of any relevant shortages.

• To assist in the prevention of pilferage from the dry stores and refrigeration within the department.

• To control wastage by maintaining the correct stock levels and rotation from dry stores and avoid the over production of food and mis en place.

• To be aware of the required food cost percentage and run the section within these guidelines at all times.

• To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.

• To remain on duty until the following shift takes over or until you are discharged by the Head Pastry Chef or Head Chef.

• To ensure all working areas of the kitchen and refrigeration are maintained in a clean and hygienic condition at all times, and especially after your shift has finished.

• To make sure, in conjunction with your team that all section files and recipes are maintained and updated.

• To maintain constant quality control of all food prepared and cooked ensuring it is to the Head Pastry Chef’s and Restaurant standards.

• To ensure all main cool rooms are tidy and clean at all times, especially after each service, so the Duty Chef can carry out daily ordering.

• To provide a clear handover during shift changes

• To confirm with the Head Pastry Chef any special requirements (including menu items and dishes), outstanding orders or work tasks required from your section.

• To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.

• To make yourself aware and notify your staff to all menu changes, specialties, function menus and changes to standards prior to the commencement of service.

• To report any problem relating to the smooth operating of staff within the section or the non-cooperation from another section of the kitchen immediately to the Head Patsry Chef.

• To report all accidents or kitchen equipment defects to the Head Pastry Chef and complete all relevant documentation.

Personal & Training

• Be committed to a friendly but focused work environment to ensure we attract and retain the best talent

• Champion Virgin core values to make a positive contribution to the business.

• Attend training sessions/courses as required.

• Assist other department staff with departmental familiarisation.

• Assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.

• To ensure that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manuals.

• Attend daily line-ups/weekly meetings, and other meetings as required/ requested.

• Ensure that the Company policies are followed in all respects and are consistent with the policies set out in the employee handbook.

• Ensure that all guests are completely satisfied, that they are new loyalists and leave believing that they have received value for money and an experience that exceeds their expectations.

• Be part of a guest responsive culture where exceptional customer service prevails.

• To respond to any changes in the department as dictated by the needs of the industry, company or hotel operation.

• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.

Health & Safety

• Ensure that all potential and real hazards are reported immediately and rectified.

• Ensure that you and your colleagues within the department work in a manner which is safe and unlikely to give risk of harm or injury to self or others.

• Have a general awareness of health and safety in relation to all tasks and activities undertaken in the department.

• Ensure that the work area (front and back of house), materials and equivalent are clean and well-maintained at all times, and to report defective materials and equipment to your department head

Background must-have:

• Current Right to Work in the UK

• Experience in an 4/5 star or high profile events environment

• Possess a gracious friendly and fun demeanour

• Ability to multitask, work in a fast paced environment and have a high level attention to detail

• Strong verbal and written communication skills in English

• Maintain positive and productive work

• Ability to work independently and to partner with others to promote an environment of teamwork

• Maintain a sense of organization and ability to prioritize in a busy environment

We believe that our team should be reflective of the world. We welcome all, regardless of race ethnicity, country of origin, sexual orientation, gender, disability, spiritual beliefs, or any other component of identity. Virgin Hotels celebrates diversity and welcomes teammates from all backgrounds. We are proud to be an inclusive and Equal Opportunity Employer