Pastry Chef de Partie

21c Museum Hotels • Other • Cape Town, Western Cape, South Africa • $200 - $300 / year • 1d ago

Company Description

Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.

About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. We know that to offer our guests the best, we first need to offer our employees the best. That is why you'll find exceptional work opportunities throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific, as well as industry-leading training, career development, recognition and rewards. Fairmont Hotels & Resorts is a celebrated collection of hotels that includes landmark locations like London's The Savoy, New York's The Plaza and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment: we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Job Description

Scope of position:

Reporting to the Pastry Sous Chef, the Pastry Chef de partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. They will be able to fully manage sections assigned to them and supervise staff. Always act in a professional manner using the company’s Mission, Vision, and Values. The Pastry Chef de partie will strive to exceed guest expectations and take the culinary team to go from good to great.

Responsibilities:

Communication and Conduct

Attend daily shift briefings to keep yourself informed of daily operational requirements.
Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef.
Lead by example using Accor Hotel’s: Mission, Vision & Values.
Communicate daily with supervisors to ensure open lines of communication.
Ensure all kitchen colleagues are aware of standards & expectations.
Promote a fun/professional and disciplined work environment.
Actively share ideas, opinions & suggestions in daily shift briefings.
Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements.
Support & motivate kitchen colleagues.

Health and Safety

Always promote Health and Safety.
Ensure personal knives and tools are at the utmost cleanliness and always maintained.
Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
Ensure that all areas in the kitchen are always kept clean and tidy.
Adopt a clean as you go approach.
Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

Ensure storeroom requisitions requested are accurate to minimize repeat visits.
Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
Ensure stock is stored and labelled correctly.

Training and Development

Strive to develop as a leader by attending Accor Hotels Managerial Courses.
Support/Coach/Lead & Motivate kitchen colleagues.
To undergo training in both formal courses and on-the-job to develop baking and kitchen organizational skills.
Actively seek tools for self-growth and development.
Complete all assigned trainings on Ines.
Maintain consistent on-the-job training sessions for culinary colleagues.

Sustainability and Stock

Always minimize wastage/spoilage and record wastage on Winnow system.
To aid stock taking within the total Kitchen Department in conjunction with the Executive Pastry Chef.
Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

Strives to maintain & improve all food preparations & presentations.
Strives to improve Guest Satisfaction results for Food Quality.
Act as an extension of kitchen managers to communicate consistency & quality.
Daily checks of all mise en place to ensure freshness & quality standards.
Support colleagues on sections to ensure consistency.
Perform tasks to the standards & expectations set forth, ensure that all Pastry production served is of a high quality and served at a safe and appropriate temperature.
Complete assigned tasks in an efficient and timely manner.
Assign and follow-up tasks as dictated by business volumes and supervisors.
Performs any other reasonable duties as required by the department head.

Qualifications

Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
5 years of experience in a luxury hotel environment.
Accreditation from a recognized Culinary School (an asset).
Food Hygiene and Safety trained.
Strong communication skills.
Enthusiastic and guest-driven.
Computer literate in Excel, Word, Outlook, Materials, and email.
Analytical and Conceptual thinking ability and implementation skills.
Must be flexible in terms of working hours.
Must be physically fit.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Must maintain composure and a level head under pressure.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.
Must possess outstanding guest services skills.