Pastry Chef de Partie at Manchester City FC

JOB DETAILS

• Up to £30,000 pa
• Etihad Stadium, Manchester, UK
• Fabulous Fan Fayre – Culinary Department
• Permanent, 42.2 Hrs per week
• 33 Holidays a year (including bank holidays)

A LITTLE BIT ABOUT US

You may not have heard of us yet, but since 2013 we have been working alongside one of the Premier League’s most successful football clubs, serving up a truly unique food and drink experience to their loyal and passionate fanbase. In that time, the success on the pitch has been mirrored of it, and our ‘trophy cabinet’ proves it! Our time and efforts have always been focused on our people and our product, rather than our brand, and we believe this sets us apart from most. We are about to enter an incredibly exciting period as over the next three years we will see the Etihad Campus evolve into one of the leading sports and entertainment venues in the world; recently the Club have unveiled concepts for a best-in-class fan experience and year-round entertainment and leisure destination at the Etihad Stadium. We are searching for several exceptionally talented and driven individuals, with the ambition and desire, to grow with us and create a 365 guest experience that will be the envy of venues around the world.

WHO WE ARE LOOKING FOR

Beyond having an obsession for the perfect rise and tempering, our ideal candidate for the Pastry Chef de Partie role is someone with experience creating and preparing a wide variety of high-quality pastries, desserts, and breads within a large venue, or high volume environment. We are looking for a motivated and innovative individual with the following skills;

− Can embrace the alchemy of innovation, infusing tradition with modern flare. Create visually stunning and delicious desserts with finesse and precision, you will have handled chocolate tempering, moulding and sculpting.
− As a collaborative team player, you will actively contribute to a positive and supportive kitchen environment, working closely with our team of talented full time and casual pastry chefs and other kitchen staff. Your ability to offer and receive effective feedback will be essential in ensuring a cohesive and productive operation.
− Having the ability to demonstrate meticulous attention to detail, coupled with a process-driven and methodical approach will be essential, as well as being able to adapt to a constantly evolving kitchen. Your ability to think on your feet and find innovative solutions will ensure the smooth operation of the department and maintain the highest standards of quality.
− A strong sense of visual aesthetics with the ability to translate ideas into stunning desserts, with the desire to constantly seek new flavour combinations and techniques to keep the menus fresh and exciting.
− Highly organised with exceptional time management, able to prioritise tasks and follow recipes precisely, whilst understanding the underlying science behind them enabling you to flag and concerns or risks to the production plan.

A FLAVOUR OF THE DAY TO DAY

Reporting to our Pastry Sous Chef, Tomas Krasnan, the Pastry Chef de Partie will assist with the day-to-day operational running of the culinary team. The role’s key responsibilities include, but not limited to:
− Deputising for the Pastry Sous Chef in their absence.
− Working with the team to ensure all pastry preparation and presentation to meet the quality and high expectations of our client and guests whilst controlling costs and wastage.
− Keeping the pastry kitchen area clean, organised and compliant.
− Completing relevant departmental paperwork (i.e. goods received, temperature, fridge record HACCP and COSSH record sheets as well as allergen matrices)
− Reacting quickly and efficiently to client’s requests and changes in arrangements.
− Adhering to the departmental standard of dress and personal hygiene.
− Maintaining departmental food control procedures and ensure wastage is kept to a minimum and recorded where appropriate. To achieve budgeted cost of sales
− Controlling department equipment ensuring that breakages are kept to a minimum and that the misuse of establishment property does not occur. Reporting any breakdown of equipment to the Pastry Sous Chef.

TECHNICAL SKILLS AND QUALIFICATIONS

− Managing Food Safely – Level 2 qualification
− Strong understanding of baking principles and pastry techniques.
− Efficiency in production and portioning is necessary
− Proficient skills working with chocolate & other intricate garnishes
− Confident using a range of large production equipment like ovens, mixers, and proofers.
− Computer literate with particular proficiency with Microsoft Office (Word, Excel, PowerPoint)

AND A FEW ADDITIONAL PERKS

− Private Health Insurance.
− Access to vouchers and discounts from high street retailers and services (Cinema tickets, 50% gym membership etc).
− Free onsite parking.
− Meals whilst in shift.
− Certified professional training development opportunities.

SOUND INTERESTING?

If you are interested in applying for the Pastry Chef de Partie role, or would like to learn more about the position, please email Bonnie from the F3 People Team – bmccarthy@fthree.co.uk