Head Pastry Chef at One&Only Resorts

Job Summary

• Responsible for the running of the pastry and bakery kitchens at the One&Only (excluding Nobu) with the aim off maintaining the established standards, ensuring profitability and achieving maximum guest satisfaction.

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.
• 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.
• Assess compliance to standards and do on-the-job guidance/ training to address performance gaps.
• 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
• 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
• 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
• 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.
• Presentation as per operational requirement
• Check consistency in food quality, timing, preparation and presentation
• Be aware of macro/ micro- environment and the effects on business & costs
• 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
• 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
• Handover from chef on duty & Handover to relevant departments re. requirements for functions & 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

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
• 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