Commis/ CDP/DCDP/Pastry Chef

Open Positions:

• Commis Chef
• Chef de Partie (CDP)
• Demi Chef de Partie (DCDP)
• Pastry Chef

Key Responsibilities:

• Commis Chef:
  
• Assist in daily kitchen operations and food preparation.
• Support senior chefs with mise en place, cooking, and plating.
• Maintain a clean and organized workspace while adhering to health and safety regulations.
• Chef de Partie (CDP):
  
• Lead and manage a section of the kitchen.
• Prepare, cook, and present dishes according to Toscanos high standards.
• Ensure quality and consistency of all dishes, managing junior kitchen staff and kitchen organization.
• Demi Chef de Partie (DCDP):
  
• Assist with daily kitchen operations and cooking tasks.
• Support the Chef de Partie in managing a section.
• Prepare and present food to the highest standards while following food safety protocols.
• Pastry Chef:
  
• Design and create the dessert menu in line with Toscanos culinary vision.
• Oversee the preparation and presentation of all pastries and desserts.
• Manage inventory, order ingredients, and train pastry staff.

Qualifications:

• Commis Chef:
  
• Previous experience in a similar role or culinary school training.
• A passion for cooking and a willingness to learn.
• Ability to work in a fast-paced, team-oriented environment.
• Chef de Partie (CDP):
  
• At least 7 years of experience as a Chef de Partie or in a similar role.
• Strong understanding of food safety and kitchen hygiene.
• Ability to independently manage a section of the kitchen.
• Excellent leadership and communication skills.
• Demi Chef de Partie (DCDP):
  
• 5 years of experience in a similar kitchen role.
• Strong culinary skills with an eagerness to grow.
• Ability to work well under pressure and in a team environment.
• Pastry Chef:
  
• Proven experience as a Pastry Chef in a fine dining environment.
• Expertise in pastry techniques and modern dessert trends.
• Ability to creatively design and execute innovative dessert menus.