Fresh Jobs at One&Only Resorts

Job Summary

• Directly responsible for reporting into the Head pastry chef for the co-ordination and supervision of the CDP, Demi and commis chefs in the kitchen, including working methods, writing food requisitions and ensuring a high standard of food quality and presentation

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.)

 Time Management

• Manage hours worked according to the “averaging of working hours” – principle.
• Prioritise & plan daily mise – en place prep

 Health & Safety

• Maintain safe and healthy work environment.
• Follow safety instructions on all equipment on how to use and clean

 Security

• Prevent unauthorised personnel entering storage areas by keeping all cupboards locked when kitchen unattended and by not allowing unauthorised staff to walk around the pastry kitchen.
• Ensure that department is unlocked by authorised personnel and locked when no one is in department
• Prevent theft by monitoring staff and stock levels.
• All storage areas to be locked after service

Maintenance of equipment

• Ensure that all equipment is in good working order
• Report any faulty equipment to Manager immediately
• All equipment to be used according to the manual provided, or as shown.
• Follow instructions provided with equipment
• Liaise with Management before using any new equipment for the first time

 Stock Control

• Stock loss/ damage to be minimised and monitored
• Breakages to be recorded at Stewarding.
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Stocktakes to be done at the end of month; anytime the hotel requires it.
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• All order/issue requests to be allocated to correct store
• Operational Equipment to be stacked neatly   
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order.
• Cross utilisation of items, check stock on hand before ordering

 Food Cost

• Keep to standard portions & ingredients as stated on recipe cards supplied.
• Wastage to be minimised
• mise – en place to be prepped strictly according to occupancy, recipe cards have portion control on them.

 Food Standards

• Ensure that high standard of food is consistently maintained and improved upon.
• Preparation, presentation and service according to set operational requirements and procedures. 

Food Hygiene

• Maintain hygiene procedures & controls.
• On-going.  95% quarterly Hygiene Audit scores.
• Clean as you go, sanitise work surfaces with D10 spray provided.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature, as displayed on food temperature sheets in the kitchens.

Start of shift

• Ensure that set up of your section is complete before service starts.
• Mise – en place is prepared according to the hotel occupancy and restaurant forecast sheets.
• Backup is prepared
• Stock is sufficient according to service and forecasts sheets provided
• Read daily function sheet
• Prepare daily task list by end of shift.

 End of shift

• Ensure department is clean & tidy
• Ready for stewarding to deep clean
• Complete hand over for following shift
• Relay any problems during day/ requirements for following day.

SKILLS, REQUIREMENTS AND QUALIFICATIONS:

• MATRIC
• CULINARY QUALIFICATION
• 3 years in a similar position, including an apprenticeship plus 1 years as a commis
• National Professional Cookery Qualification
• Ability to communicate effectively in English bother verbally and written is essential
• Show Initiative
• High energy levels coupled with a helpful and friendly attitude
• An ability to deal with stress
• Personal hygiene is also important
• Knowledge of Kitchen Management
• Knowledge of Food cost control
• Health and Hygiene knowledge

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Job Summary

• Act as an extension of pastry kitchen chefs to prepare and communicate food consistency & quality. Daily check of all Mis-en-place to ensure freshness & quality standard where assigned to a section.
• Follow – up tasks as dictated by business volumes and delegated by daily work list. Promote and ensure proper health and safety at all time. Strive to maintain & improve all food preparations & presentations.

Key Duties and Responsibilities

• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• To ensure daily checks of all mis en place to ensure freshness & quality standards
• To prepare daily production of food items according to standard recipes and inspect product for quality and consistency during and after production
• To review production schedules to determine variety and quantity of goods to produce
• To complete production sheets and other records needed for the daily operation on allocated section
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• To maintain consistency for all items leaving the kitchen as per standards standard’s
• To follow kitchen policies, procedures and service standards
• To follow all safety and sanitation policies when handling food and beverage.
• Ensure daily there is no wastage in storerooms, refrigerators and freezers.
• Minimise spoilage, utilize food surpluses and portion control.
• Check the quality and quantity of food received from stores once allocated the responsibility
• Maximise own productivity, through effective and efficient working practices.
• Cook and present food within allocated Food and Beverage outlet.
• Ensure standard recipes are used, and food is presented according to pictorials.
• Make sure that all machines, furniture (fridges, benches, etc), equipment and utensils are clean and in working condition at all times.  Check all areas assigned regarding sanitation and hygiene to prevent contamination of any kind.
• Report all accidents, health and safety hazards to their supervisor.
• Other duties as may be prescribed from time to time due to operational needs.
• Aware and adhere to the all Resort procedures, including security, fire and the Workplace Health and Safety Act.

Skills, Experience & Educational Requirements

• Completed formal culinary studies at a reputable hospitality school or 4 years experience
• Pastry experience in 4 to 5 star international standard establishment
• Ability to communicate effectively in English both verbally & written is essential
• High energy levels coupled with a positive attitude
• Matric or equivalent