Pastry Chef - N/A07776
Code/Reference:
N/A07776
Applications accepted until:
2018-04-16
Number of Openings
1

Unit:

Maslow Sandton

Location:

Sandton

Job Purpose

Reporting to the Executive Chef, the job incumbent will assist the efficient management of the pastry kitchen by preparing breads, pastries, cakes, desserts, and other dishes in the most cost-effective manner, in accordance with the established quality standards, within the established expense budget, in order to maximize sales and guest satisfaction.

Education

  • Matric/ Grade 12
  • Diploma in Hospitality Management/Culinary Skills
  • Relevant hotel school qualification

 

 

Experience:

  • Minimum 3 years management experience in the culinary industry
  • 7 years experience working in a confectionary/pastry environment

Skills and Knowledge

  • Proven knowledge in specialist areas of pastry, confectionary and icing
  • High attention to detail
  • Ability to communicate at all levels
  • Strong interpersonal skills with an ability to deal with conflict situations
  • Ability to cope under pressure
  • Excellent decision-making skills
  • Financial acumen
  • Coaching skills
  • Strong organisational planning skills

Key Performance Areas:

  • Pastry product standards meet grading requirements and consumer needs
  • Pastry product is innovative and sets new trends in the industry (market leader), in line with property identity and target market
  • Grooming / hygiene standards of the team have been adhered to
  • Customer satisfaction, ensuring that all complaints, disputes and suggestions are acted on and timeous, resolution and feedback provided
  • Inventory control and that variances are relevant to circumstance and usage 
  • Stock orders arre aligned to meet operational demand including deadlines
  • Equipment is operational to meet operational requirements
  • Inventory variance are investigated and recommendations are made to improve security and control
  • General appearance and functioning of area is maintained / reported as per SOP
  • Operational objectives are achieved in line with unit and culinary strategy
  • Kitchen meets FCS (Food Consulting services), SOP and OHS standards
  • Weekly timetable according to business levels
  • Relationships with other departments and suppliers are built and maintained
  • Financial control within department, ensuring that recipes are calculated accurately to determine selling price.
  • Food costs meet department targets, and are aligned to budget
  • Productivity targets are met
  • Utility usage and expenses is within department parameters
  • Financial reports
  • Develop staff to deliver to the hotel service and quality standards
  • Ensure the effective and fair management of people processes in the department 

Equity:

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.