Chef de Partie

**Chef de Partie (Pastry)**:
Le Cordon Bleu Dusit Culinary School is a joint venture company with its presence in Thailand since 2007. With over 125 years of teaching experience, Le Cordon Bleu successfully achieves its mission of transmission and influence of French gastronomy through its network of 35 campuses, located in 20 countries. We are looking for people to join our team. This is an opportunity to be part of a highly collaborative and energetic team of professionals with Passion - Innovation - Excellence at Le Cordon Bleu Dusit Culinary School.

Le Cordon Bleu Dusit is looking for **Pastry Chef de Patie** and join our challenging and ever growing department. You will be part of a talented, hardworking and creative team who love what they do. This is an ideal opportunity for a keen young chef who would like to step up from a traditional commercial kitchen to work in a pastry production environment using state of the art equipment.

Pastry Chef de Patie, **an extremely rare opportunity opening for young chef to work in our Pastry department delivering the highest possible standard of Le Cordon Bleu teaching methodology to students and customers. The main tasks include preparing for demonstration, practical and events, correctly receiving, storing ingredients and equipment, dispatching products and supporting Chef Instructors.

**JOB ACCOUNTABILITIES (Key duties and responsibilities)**
- Pastry preparations (Mise-en-Place) for Chef Instructors and students.
- Conduct food dispatch to demonstration classrooms and practical kitchens and monitor portion control for food cost efficiency.
- Ensuring the preparations meet the highest standard quality and delivering in timely manner.
- Dispatch ingredients and preparations to demonstration class and practical kitchen.
- Ensure all food products are at optimum quality and ready to dispatch for demonstration and practical kitchens.
- Receiving and storing of ingredients and equipment.
- Perform ingredients return, count, reconciliation and record to monitor stock level, rotation, waste management and cost control.
- Create purchase requisition via SAP R/3 for the department and curriculum under responsibility to order required ingredients under minimum buffer and ensure the delivery deadline is met for classroom use
- Conduct month end inventory report.
- Adhere to and carry out correct food handling procedures with regard to hygiene as indicated in HACCP guidelines.
- Liaise with Cuisine and Bakery department of any special services or preparations.

**Qualification**:

- Thai Nationality Male/Female
- Age 20 years old or above.
- High vocational, diploma or bachelor degree in culinary or hospitality.
- 3 Years experience in hotel, restaurant or culinary school Pastry kitchen
- Knowledgeable in HACCP, safety and hygiene standard.
- Proficient in English both spoken and written.
- Self-motivated and able to work under time pressure.
- Fast learner and team player.