Intern - Culinary Pastry

Responsibilities: Organizes together with the Chef de Partie shifting in the section with regard to mise en place production and its service.Takes orders from his/her Chef de Partie and carries them out in the correct manner.Is responsible for completing the daily checklist regarding mise en place and food storage.Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.Maintains good Heartists relations and motivates Heartists.Works to the specifications received by the Chef de Partie regarding portion size, quantity, and quality as laid down in the recipe index.Attends daily meetings with the Chef de Partie and other meetings as requested by the Executive Chef/Sous Chef.Checks the main information board regarding changes in any Banquets or other information regarding the organization.Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and follows up to ensure necessary work has been carried out.Passes all information to the next shift about functions.Maintains the Hygiene and HACCP records in accordance with the regulations.You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.Other tasks as assigned.Qualifications: College/University degree in Hospitality is a plus.Strong oral and written communication skills.Should understand how to read recipes and have a good knowledge of cooking.Ability to work effectively in a team environment and take initiative.Remote Work: No Employment Type: Fulltime #J-18808-Ljbffr