Job Description

Job Summary
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HEAD PASTRY CHEF, FIVE STAR HOTEL, CAPE TOWN
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We are recruiting for a fun, energetic, innovative and enthusiastic experienced Pastry Chef with a positive attitude. Leading the Pastry Kitchen and reporting directly to Executive Sous Chef, the successful incumbent is expected to maintain the quality and standards of the property within a pressurized environment. As a Pastry Chef, you will be responsible for creating a wide variety of desserts, pastries, and baked goods. Your role will involve managing the pastry section of the kitchen, overseeing the preparation, production, and presentation of these items. You'll need to have a creative flair, excellent attention to detail, and a passion for crafting high-quality pastries.
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Required Experience & Qualifications
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Previous experience in a similar position
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Must have 5 years practical kitchen experience
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Experience in hot and cold kitchen A la carte and functions
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Proactive, self-motivated Individual with good professional work ethic
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Candidate must be methodical and organized with competency in time management and operational planning to meet deadlines.
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Good attention to detail
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Good interpersonal skills and communication, guest relations
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Flexible and reliable
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Good supervisory, planning and staff delegation ensuring deadlines are met
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Good administrative and computer skills - ordering, handovers, "check" system, MEP lists, SOP files
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Employee Relations and skills development training
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Menu engineering and implementation
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Knowledge of the Occupational Health and Safety Act and HACCP
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Good understanding of food trends locally & internationally
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Experience with food/OE stock takes procedure an advantage.
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Required to work rostered shifts and irregular hours as per operational requirements
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Flexible working hours as well as available to work weekends , Public holidays, opening and closing shifts when rostered as per operational requirements
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Key Responsibilities
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Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
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Assist with preparation and be responsible for the execution of all service periods and function from the ground floor kitchen.
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Bi-monthly stock takes and O/E counts.
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Manage and control department financial budgets - staff productivity, food cost and variable expenses.
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Complete all daily duties as set out in departmental duties and requirements
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Assist duty chef with monthly food stock counts, daily & functions ordering, function pack breakdown and updates.
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Assist department heads with drawing up of new menu recipe cards in line with standard recipe card template and brand standard guidelines.
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Full awareness of outlet menus in operation.
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Effective Communication and relaying of relevant information with staff ,
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Time management to ensure all operational duties and deadlines are completed.
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Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration.
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Perform other duties as and when required
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R31 000, 50/50 Medical Aid, 100% provident fund company contribution
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