Pastry Chef de Partie

• 07 septembre 2026
• 100%
• Indefinite duration
• Route du lac 142, 1815 Clarens-Montreux

YOUR ROLE

Prepare and present all "Breakfast" food preparations served in the establishment.

Assist the pastry team.

Assist the kitchen team with receiving goods and entering delivery notes.

Perform all tasks aimed at promoting the quality of the breakfast service: mise en place, checking the quality and quantity of products.

RESPONSIBILITIES

• Ensure the cleanliness and organization of the workstation (stove, floor, worktops, drawer, knives, sinks, shelves, scales, slicing machine and other machines in operation in the kitchen, mise en place fridge, nominative and dated clearing of food items under cling film, lid or aluminum, and any other necessary needs resulting from the activity).
• Respect the cleaning schedules for cold rooms and other sectors referenced by HACCP requirements and, upon request from kitchen managers, apply and implement instructions relating to hygiene. Sign self-control sheets. Report anomalies.
• Maintain exemplary cleanliness: jacket, apron, hair, hands, nails, trimmed and clean beard.
• Ensure safety (e.g., wearing safety shoes), define and apply the safe use of equipment. Be sensitive to work risks (slips, falls, burns, electrical or chemical hazards, cuts), apply and ensure the application of instructions, report anomalies.
• *Report missing products or products running low, note them as they occur.

Determine the number of portions available for service, propose replacements.*

• Inquire about the day's mise en place (number, quantity, volume), refer to basic recipes.
• Participate actively in the preparation of breakfast production, ensure the rotation of products and stocks.
• Check expiration dates, use-by dates, and the good appearance of goods.
• Note the mise en place for upcoming services.
• Participate in the list of orders necessary for the breakfast mise en place.
• Leave precise instructions for duty staff or for staff taking over a shift.
• Taste, have others taste, control, rectify, and validate productions.
• Receive goods, verify quantities and quality. Report anomalies.
• Entry of delivery notes into the clinic's internal management system.
• Be proactive in proposing sharing products for the breakfast buffet.
• Plan new setups according to the seasons.

Responsibilities:

• Maintain the quality of breakfast products, in compliance with the standards and objectives determined by the Chef and by internal regulations.
• Must have increased monitoring of rotations and daily service freshness.
• Answer the phone in the absence of a manager or upon request. Taking messages.
• Inform the chef or the kitchen manager present of all precarious relational or functional situations. Comply with the organizational chart, respect the hierarchy.
• Comply with client expectations determined by the maître d'hôtel or assistant, or by the dietary service.

Non-exhaustive list, variable according to the needs determined by the situation

EDUCATION

Graduate of a hotel school or an apprenticeship in pastry.

QUALIFICATIONS

Experience in hospitality / catering.

Knowledge of dietary cuisine.