Head Pastry Chef - Cape Town at Kerzner International

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.

At all times, adhere to:

• Associate Handbook
• Group and unit policies
• Departmental operating procedures/work flows
• Ad hoc communication (notices, instructions by management, meetings, etc.)
• Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)
• Do annual performance appraisals.  Forward to HR.
• Monitor staff’s compliance to Job Profiles.
• Investigate and address cases of misconduct and incapacity - as per IR procedure.
• Assess efficiency of Departmental workflow and amend if necessary.
• Do development interviews with staff (highlight training needs, decide on plan of action and track progress) on a Quarterly basis, in conjunction with performance appraisals.

Forward these to HR Department.

• Assess compliance to standards and do on-the-job guidance/ training to address performance gaps.
• Payroll Input” form and “Tip Schedule” (if applicable) to be completed and handed to HR.
• Before or on the 15th of every month.  HOD as well as PC Member to sign.
• Roster staff according to business levels. Weekly, based on business levels.  Display on notice boards for the next week.
• Schedule staff for days off and leave.
• Maximum balance not to exceed 1.5 times entitlement at any time.  Annual leave planner to be done for new financial year.
• Book transport for staff rostered (if applicable), as per TBH procedure.
• Schedule rostered colleagues on RAMCO.
• Check that all colleagues are on duty.
• Every Friday for the next week.
• Keep Attendance Register.
• Upon commencement of shift.  Liaise with Business Partner Management (if appl.)
• Manage hours worked according to the “averaging of working hours” – principle.
• 520 hours in a 3-month cycle.  As per the TBH time keeping policy.  PC Member to authorise any overtime (at end of cycle).
• Convene monthly Departmental meetings.  Forward minutes to HR Department by the month-end
• Convene morning briefings, daily
• Convene meetings with Business Partners, monthly
• Liaise with Management of Business Partner
• Ensure safe and healthy work environment for staff.
• All equipment to be accompanied by safety instructions on how to use and clean
• Monthly H&S checklists to be completed by department representative and returned to Security by 15th of each month.
• All materials issued from First Aid Box to be recorded in order to be replenished by security. Remove no box in section.
• Avoid unauthorised personnel entering storage areas
• Keys to be signed in and out of security by Sous Chef. Night shift to request security to open up after hours.
• Avoid theft
• All storage areas to be locked after service - where applicable as night bakers need access
• Ensure that all equipment is in good working order
• Weekly walk about to be done with maintenance associate.
• List of faults to be forwarded to Maintenance manager immediately.
• Ensure that all equipment is used in the correct manner
• Instructions for correct use of equipment to be communicated to all associates
• Stock loss/ damage to be minimised and monitored
• Monthly operating equipment stock take to be carried out according to procedure
• No orders to go out without micros dockets
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• Operating Equipment to be stacked neatly for counting
• Check all daily order and issue requests
• All order/issue requests to be allocated to correct store.
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order
• Place order requests on PeopleSoft according to market list, occupancy, dept. requirements & upcoming functions
• Cross utilisation of items, check stock on hand before ordering
• Arrange regular deep clean and maintain hygiene procedures & controls.
• On-going - 95% quarterly Hygiene Audit score.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature (staff only to bring up what they need for mise- en place).
• Ensure that high standard of food is consistently maintained and improved upon. 
• Mise- en place done according to standard recipes & costings.
• Checklists to be followed
• Presentation as per operational requirement
• As per organisational requirements
• Check consistency in food quality, timing, preparation and presentation
• Be aware of macro/ micro- environment and the effects on business & costs
• Be innovative and strive for change
• Be continually up to date with food trends & fashion
• Keep budgets and cost in line to ensure that operation is profitable
• Effective planning, systems and controls
• Achieve maximum profits
• Costings to be done on all recipes
• Food cost below 30%
• Successful management of all hotel restaurants/ outlets
• Consistent standards
• Cost controls
• Productive staff
• Trend setting & innovative projects
• Analysis & assessment to improve
• Accommodate all guests requests as far as possible
• Ensure that all staff are present according to department rosters
• Read handover book re.  previous shift
• Handover from chef on duty & Handover to relevant departments re. requirements for functions & service
• Check daily function sheets and hang up on pass daily
• Ensure all prep is ready for service
• Check that all equipment is turned on & operational for service
• Delegate tasks for service to associates
• Draw up daily task lists & production schedule for service & function prep with assistance of subordinates
• Ensure that stock for service is sufficient and available
• Ensure store issues have been processed and signed to be collected from relevant store at 08:30
• Items to be packed away accordingly
• Ensure that orders for the next day are processed on PeopleSoft as per the allocated stores
• Ensure department is clean & tidy ready for dinner service as per standards

Skills, Requirements and Qualifications

• Matric
• Culinary qualification
• 13-15 years’ experience including 5 years in a similar position
• Exposure and experience in international food standards
• Exposure to 5 star deluxe standards
• Knowledge of and experience in fine dinning, a la carte, buffet and banqueting service including show piece work
• Ability to communicate well in English both written and verbally
• Ability to develop and train staff
• Strong management skills
• High energy levels and ability to deal with stress
• Knowledge of food cost control and menu planning
• Knowledge of and experience in health and hygiene audits
• Knowledge of disciplinary procedures as set out by company