Head Pastry Chef at Belmond Mount Nelson Hotel

Description

Boasting some of the best restaurants and bars in Cape Town, a visit to Mount Nelson is foodie heaven. This is an opportunity for a passionate and committed hospitality professional who has a real drive to deliver outstanding food in a unique and luxurious environment to join our team. We are looking for a Head Pastry Chef to lead the Pastry Department.

• Direct and oversee the daily culinary operations of the Pastry Department while developing and maintaining the evolution of the Pastry department to the highest quality.

• Responsible for menu development, inventory and purchasing of supplies and cost control.

• Write, maintain and update all pastry menu specifications, recipes and pictures, develop and test new recipes and baking techniques.

• Develop standardised recipes for baked items & dessert preparations and presentations to assure a consistent final product.

• Design bespoke menus for clients whenever required.

• Work with Restaurant Chefs to create bread, pastry, and dessert items that support the venues themes.

• Responsible for menus and costing, and the effective implementation thereof.

• Creating of showpieces in chocolate, sugar, marzipan, etc.

• Create restaurant and banquet/catering quality dessert presentations consistently in a high-volume operation.

• Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.

• responsible for ensuring the cleanliness and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratios.

• Communicating with employees and managers to ensure operational needs are met; coordinating menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attending regular operational meetings to ensure effective coordination amongst management team.

• Give appropriate support or guidance to members of the kitchen when the need arises and supervise performance of kitchen staff to ensure proper activity.

• Ensure that the quality, quantity and presentation standards are adhered to in all sections

• Establish strong relationships with staff and management in other areas of the Hotel.

Requirements

• Degree / Diploma in Hotel Management / Professional Cookery

• Specialised Pastry Courses in Sugar, Chocolate and Breads essential

• Minimum of 5 years’ service experience, with leadership experience in the pastry kitchen

• Experience in creating, costing and maintaining of recipes

• Recipe development, food costing practices, labor management, team building and menu development experience

• In-depth bread baking knowledge

• Exceptional knowledge of the preparation, presentation and cost control of high quality, upscale, pastry, dessert, plated desserts and assorted bakeries.

• Thorough knowledge of patisserie / desserts, breads, baking, cooking styles, hygiene & safety standards

• Working knowledge of Microsoft Office and Recipe Software

• Food Costing and Menu pricing techniques

Benefits

• Competitive basic salary
• Medical aid & pension fund benefit
• Internal Belmond discounts
• Loyalty and recognition rewards programme
• Employee Assistance Programme
• On going Learning and Development opportunities
• Regular community, social and staff welfare events