Head Pastry Chef, Cape Town

One of our clients, a leading chain of hotels in South Africa, is looking for a Pastry Chef to manage multiple aspects of the pastry kitchen operation as per operational requirements.

Key Performance Areas include but not limited to:

• Pastry standards meet grading requirements and consumer needs
• Product is updated to reflect current trends in line with property identity and target market
• Product addresses daily consumer demand
• Pastry product is innovative and sets new trends in the industry (market leader)
• Expectations met or exceeded
• Product/ service standards are met or exceeded
• Products have been personalised to meet customer needs
• Grooming / hygiene standards have been adhered to
• Complaint, disputes and suggestions are acted on as per SOP: timeous, resolution, feedback
• Product offering meets consumer demand/ demographic
• Stock orders as per SOP to meet operational demand including deadlines (not over or under stocked)
• Equipment is operational to meet operational requirements
• Controls are in place and monitored to ensure compliance, including presence during stock take
• Inventory variance balances to usage (security and control)
• Variances are relevant to circumstance (e.g. spoilage, wastage, breakages, etc)
• Inventory variance are investigated and recommendations and made to improve security and control
• General appearance and functioning of area is maintained / reported as per SOP
• Management allocations according to business levels
• Visibility to guests and staff
• Shift objectives achieved according to operational plan
• Kitchen meets FCS (Food Consulting services), SOP and OHS standards
• Weekly timetable according to business levels
• Kitchen meets FCS (Food Consulting services), SOP and OHS and Health and safety standards
• Complaints and disputes are addressed and resolved as per SOP
• Contract deliverables are monitored and managed to ensure delivery as per contract
• Relationships are built and maintained
• Performance feedback provided as per SOP
• Non compliance agreements are enforced as per contract (from business partner)
• Recommendation of providers meet company objectives e.g. competence, experience, accreditation, ability to provide, etc.
• Plans are developed and resources allocated to meet customer wants and needs
• Budget guidelines created as per customer brief
• Deadlines and budgets met
• All stock meets the event or function requirements
• Alternative plans are made in the event of a crisis that still meet the customer's requirements
• Managed to ensure execution as per plan
• Novelty of event vs. previous benchmarks
• Capex wish list within financial percentages
• Recipes calculations accurately determine selling price
• Food cost to meet department targets
• All SOP's adhered to
• Budget is aligned to Strategy and Operational Requirements
• OE is kept in line
• Productivity targets are met
• Utility usage and expenses is within department parameters
• Financial reports as per Unit SOP

Education & Experience:

• Matric/ grade 12
• Relevant hotel school qualification
• Diploma in Hospitality Management / Culinary an advantage
• Minimum 5 years management experience in culinary industry
• 10 years experience working in a confectionary/ pastry environment relevant to unit need

Salary:

• R350 000 per annum

If you think you are the perfect fit and the above excites you, please submit your updated CV along with a professional headshot of yourself.

Should you not hear from us within 14 days, please consider your application unsuccessful