DO & CO
hospitality
PastryChefDePartieNightShift
“Pastry Chef De Partie - Night Shift at DO & CO. Skills: pastry production, quality control, team leadership, inventory control, wastage monitoring. ensure consistent, quality products are produced following all DO & CO standards. lead a team and produce pastry according to the Head Pastry Chef/ Pastry Sous Chef schedule”
What You'll Achieve.
ensure consistent, quality products are produced; maximum efficiency; exceed targets and expectations; keep food cost under control; ensure specifications are met on all produced pastry; deliver high-quality pastry dishes that exceed guest expectations
Industry & Context.
deal with any emergencies or last-minute changes to production; problems are resolved with solutions
Night Shift, Flexibility in work availability is crucial, as the Production Kitchen operates seven days a week, including evenings, weekends, and public holidays.
What They're Looking For.
Must Have
Demonstrated experience as a Pastry Chef de Partie with proficiency in managing multiple sections within a high-volume kitchen environment., Exceptional knife skills, ensuring precision and efficiency in pastry preparation., Ability to conceptualize and design unique pastry items that reflect current trends and cater to various dietary preferences., Proficiency in a wide range of pastry techniques, including but not limited to tempering chocolate, making custard, mouse, and preparing various pastry doughs, Meticulous approach to measuring ingredients, decorating pastries, and presenting finished products to ensure consistency and quality., Proven ability to thrive in fast-paced culinary settings, maintaining composure and productivity under pressure., Ambitious and driven to create and deliver high-quality pastry dishes that exceed guest expectations., Excellent communication skills in English, facilitating effective collaboration within a diverse team., team player, contributing positively to a cooperative work environment., Flexibility in work availability is crucial, as the Production Kitchen operates seven days a week, including evenings, weekends, and public holidays.
Nice to Have
Experience in airline catering is advantageous, though not a prerequisite.
What You'll Do.
quality products are produced following all DO & CO standards
lead a team and produce pastry according to the Head Pastry Chef/ Pastry Sous Chef schedule
insure of job pride and ownership and motivate the team
plan production to the daily schedule and ensuring the exceptional DO & CO quality is maintained at its highest level with maximum efficiency in accordance with DO & CO regulations
and participate in the production
and presentation of meals in adherence to the menu specifications
check daily inventory control and proceed final ordering requests to the Purchasing team
exceed targets and expectations of the unit whilst maintaining the collectiveness of the team and culture of DO & CO
monitor wastage and ensuring processes are in place to keep food cost under control
ensure operations adhere to all SOP’s and ALL relevant Critical Control Points
Food safety and all legal requirements
ensure the effective implementation of all policies and procedures
ensuring their consistent and compliant application
perform quality control checks to ensure specifications are met on all produced pastry
maintain good working relationships with all DO & CO family members
define systems of working to ensure quality of product
problems are resolved with solutions and continuous improvement initiatives are instigated
take responsibility for all your actions
and celebrate successes as a family
How You'll Work.
Team & Collaboration
leading a team; motivate the team; maintaining the collectiveness of the team and culture of DO & CO; maintaining good working relationships with all DO & CO family members; support your team
Communication Scope
Excellent communication skills in English, facilitating effective collaboration within a diverse team.
Process & Methodology
planning production to the daily schedule, coordinating, planning, and participating in the production, preparation, and presentation of meals
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