Head Pastry Chef The Westin Cape Town, Convention Square at Marriott International

Required Experience & Qualifications

• Previous experience in a similar position
• Must have 5 years practical kitchen experience
• Experience in hot and cold kitchen A la carte and functions
• Proactive, self-motivated Individual with good professional work ethic
• Candidate must be methodical and organized with competency in time management and operational planning to meet deadlines.  
• Good attention to detail
• Good interpersonal skills and communication, guest relations 
• Flexible and reliable
• Good supervisory, planning and staff delegation ensuring deadlines are met
• Good administrative and computer skills – ordering, handovers, “check” system, MEP lists, SOP files
• Employee Relations and skills development training
• Menu engineering and implementation
• Knowledge of the Occupational Health and Safety Act and HACCP
• Good understanding of food trends locally & internationally
• Experience with food/OE stock takes procedure an advantage.
• Required to work rostered shifts and irregular hours as per operational requirements
• Flexible working hours as well as available to work weekends , Public holidays, opening and closing shifts when rostered as per operational requirements

Key Responsibilities

• Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning
• Assist with preparation and be responsible for the execution of all service periods and function from the ground floor kitchen.
• Bi-monthly stock takes and O/E counts.
• Manage and control department financial budgets – staff productivity, food cost and variable expenses.
• Complete all daily duties as set out in departmental duties and requirements
• Assist duty chef with monthly food stock counts, daily & functions ordering, function pack breakdown and updates.
• Assist department heads with drawing up of new menu recipe cards in line with Marriott standard recipe card template and brand standard guidelines.        
• Full awareness of outlet menus in operation.
• Effective Communication and relaying of relevant information with staff ,
• Time management to ensure all operational duties and deadlines are completed.
• Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration.
• Perform other duties as and when required