Pastry - Chef de Partie at Westin Hotels & Resorts

JOB SUMMARY

• The Pastry Chef de Partie is responsible for preparing, producing and presenting a variety of pastries, desserts, and baked goods in accordance with Company Procedures and Standards. The successful incumbent is to ensure consistency and creativity whilst working efficiently in a fast-paced kitchen environment while managing and leading pastry section team members. 

CANDIDATE PROFILE 

Education and Experience

• Culinary diploma 
• Must have 3-4 years practical kitchen experience in a fine dining ala carte kitchen
• Use initiative, takes on responsibility and problem solving and who is accountable for his/her actions
• Ability to manage, plan and delegate to staff ensuring deadlines are met.
• Ability to assess quality control and adhere to service standards
• Ability to clearly define productivity standards with quality requirements and methods required to obtain them
• Basic administrative and computer skills necessary – ordering, handovers, “check” system, MEP lists, SOP files. 
• Employee Relations and Staff development. with a hands on approach 
• Assit the HOD with Menu Planning, controls and implementation 
• Knowledge of all kitchen hygiene standards and diligence reporting – Occupational Health and Safety Act / HACCP
• Good understanding of food trends locally & internationally

CRITICAL WORK ACTIVITIES

• Effective supervision of section MEP / planning to ensure consistency in food quality and execution, presentation and service delivery.
• Assist with the quality, presentation and preparation of the cuisine through innovative and varied menu planning, self and staff development and training, knowledge of current trends, effective implementation and monitoring of controls and systems to ensure consistency 
• To support the Food cost target, with control of wastage and productivity to ensure maximum profit – ie casual labour, departmental expenses, monthly stock takes and O/E counts
• To be aware of all health and safety regulations, fire procedures and hygiene laws
• To support the GEI targets as agreed with the Executive Chef
• To ensure that revised or new standards are upheld and maintained in product
• To train and develop all junior members of staff
• Effective time management and forward planning to ensure all service and administrative deadlines are met 
• Be trained on the material controls system and ensure that placement of all food orders are processed on a daily basis
• Ensure effective stock ordering according to business levels and correct stock rotation is maintained 
• Assist with preparation and be responsible for the execution of all functions in the restaurant to ensure all deadlines are met and quality standards achieved 
• To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
• Check and ensure all MEP to outlets is as per department SOP’s 
• Ensuring Culinary Standards and Responsibilities are Met 
• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to key personnel.
• Produces production prep list. 
• Assists in developing daily and seasonal menu items.
• Ensures compliance with all applicable laws and regulations (e.g., HACCP, OSHA, ASI and Health Department).
• Assists in estimating daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.                                     
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and creates decorative food displays.       

Leading Kitchen Team

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Understanding employee positions well enough to perform duties in employees’ absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of employees.
• Ensures employees are cross-trained to support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.       
• Assumes duties of the Sous Chef in his/her absence. 
• Assists Chef in daily line up and conducts in his/her absence.

Establishing and Maintaining Kitchen Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Effectively investigates, reports and follows-up on employee accidents.
• Knows and implements company safety standards.   
   
• Ensuring Exceptional Customer Service
• Provides services that are above and beyond for customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities 

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Manages employee progressive discipline procedures.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Attends and participates in all pertinent meetings.