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Chef de Partie / Pastry Artist - Wyndham Grand

Job Description and Requirements

The Chef de Partie / Pastry Artist is responsible for ensuring that all meals coming from the outlet are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes and sanitation. The Chef de Partie is also responsible for controlling food and labour costs while maximizing guest satisfaction.

  • Work with F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of loss prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans.
  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOPs in all outlets.
  • Ensure compliance with requisition procedures.
  • Attend all meetings as required.
  • Conduct staff performance reviews in accordance with Wyndham standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Director of F&B to create and implement menus.
  • Design and employee cafeteria rotating menu and oversee cafeteria operations.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Check all stations at the end of every shift for proper food storage and sanitation.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report.
  • Prepare daily food production sheets.
  • Cut meat, poultry, and seafood according to daily business.
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    Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the companys Count on Me! service culture to be responsive, respectful and deliver a great experience.

     

Employment Disclaimer

 

In some locations around the world, Wyndham Hotels & Resorts manages hotel properties on behalf of a third party owner. At many of those properties, the Hotel owner is the actual employer, and Wyndham Hotels & Resorts performs recruiting and hiring functions on behalf of the owner. I understand and agree that, by applying through this site, I may be applying for a position with a company other than Wyndham Hotels & Resorts where Wyndham Hotels & Resorts is serving only as the recruiter and will not be my actual employer.

  • Minimum of 3-4 years of experience in pastry cooking and decoration.
  • Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
  • Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
  • Ability to work a variety of shifts including weekends, days, afternoons and evenings.
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