Senior Pastry Chef de Partie at Minor Hotels

Job Description

• Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.

KEY DUTIES AND RESPONSIBILITIES

• Please note that this is not an exhaustive list of everything that needs to be done.  NH Hotels employees always find new ways to look after the business, their guests, and their colleagues.  
• Within this, the key responsibilities for this position are:
• With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 
• Support the development of Restaurant cuisine concepts and standards.  Be familiar with local market & suppliers.  Recommend menu changes according to seasonal product availability.
• Adhere to NH Hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the NH Hotels presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.

Qualifications

• Culinary Diploma or Certificate: Most employers in South Africa prefer candidates with formal training. Recognized institutions like Silwood School of Cookery, Capsicum Culinary Studio, and Institute of Culinary Arts (ICA) offer relevant programs.
• National Certificate in Professional Cookery (NQF Level 4): Offered by accredited institutions and covers essential culinary techniques and kitchen management skills.
• Additional Certifications: Completing short courses in areas like food safety, hygiene, and nutrition can be beneficial. Some employers may also look for first aid and fire safety training.

Experience Requirements

• Minimum Experience: Typically, 2-4 years of experience in a professional kitchen. Many Chefs de Partie work up from positions like Commis Chef or Apprentice Chef.
• Exposure to Different Kitchen Sections: Experience across multiple stations (such as grill, pantry, pastry, and sauces) is valuable since it helps chefs adapt to the specialized requirements of each station.