Chef de Partie Croissantier - Benguerir

The Croissantier  

• Prepares and produces bakery and pastry products according to the rules of hygiene and food safety. 

• Can sell bakery and pastry products. 

• Can manage a food retail business (bakery, bakery-pastry shop, ...). 

MISSION: 

In Operations: 

• Assists in the setting up of the bakery 

• Receive and put away the supplies 

• At the end of the service, assisted or not by a dishwasher, ensures the cleaning of the equipment, the bakery and pastry shop and the offices 

• Respects the commitments towards the environment 

• Resistance to stress and good physical condition 

• Knowledge of the technical gestures related to the tasks of setting up 

• Knowledge of equipment, culinary terms, and products (including vocabulary) 

• Knowledge of and respect for the rules of hygiene and food safety (HACCP) 

• High level of personal hygiene 

• Ability to adapt to the variety of tasks and fluctuations in activity 

• Ability to work in a team, and ability to integrate into a team. 

• Respect for the hierarchy 

• Flexibility with respect to schedules 

• Select and measure out the ingredients (flour, yeast, additives, etc.) to make bread or pastry doughs, mix them and carry out the kneading and rolling 

• To carry out a fermentation 

• To divide the mass of dough into pieces 

• Rolling and turning or shaping the dough pieces 

• Making pastries 

• Bake pastries 

• Bake dough  

• shape breads and pastries 

• Maintain a sales area 

• Maintain a workstation 

• Clean material or equipment 

Safety and prevention :

• Ensures that employees know the procedures and guidelines in case of an incident or fire   

• Ensures that employees know how to handle all the materials provided to them  

Human Resources :

• Creates and maintains good relations between employees 

• Trains and motivates his/her team  

• Ensures the discipline of his team  

 Trainer: 

• You will be in charge of giving theoretical and technical courses in close connection with your main professional activity 

• Ensuring the proper follow-up of the training in relation to our referential according to the EHL pedagogical methods,  

In addition to expertise in a specific field, the trainer must possess the essential qualities of a pedagogue: listening and contact skills, ability to communicate with a variety of audiences, adaptability, flexibility. They must also be able to analyse their teaching practices and question them to better adapt them to the needs of the learners.  

• He/she must be able to manage groups with very diverse profiles. 

• Training and experience: school diploma apply the rules of hygiene and safety. 

• Soft skills: the ability to transmit instructions 

• Personal characteristics: dynamic, good presentation, punctual and motivated. 

Marketing :

Represents the image and values of the SHBM externally and internally 

Other Responsibilities :

• Do not exchange financial or confidential data with competing institutions. 

• Ensures that confidential and other important information is properly safeguarded and never taken out of the office or deleted  

• Accommodate other responsibilities and duties that may be assigned by the General Manager, Operations Manager, F&B Manager, Executive Chef and Chef de Cuisine  

• Be prepared for all business-related assignments mandated by UM6P with the acceptance of geographic mobility  

Languages :

English and French 

Diploma and training:  

This job/job is accessible with a CAP/ BEP to Bac level diploma (Professional Bac, Brevet Professional) in bakery, and/or, 5-8 years of experience in Pastry/Bakery