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Cape Town

    demi pastry chef de partie - Cape Town, South Africa - Tower Group

    Tower Group
    Tower Group Cape Town, South Africa

    4 hours ago

    tower group background
    Description

    Our client based in Cape Town is seeking to employ a Demi Pastry Chef de Partie.

    Our client in the Hotel and Spa industry is an award winning 5-star hotel in Cape Town, South Africa. Dramatically located above the Atlantic Ocean.

    JOB SUMMARY:
    This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.

    ORGANISATIONAL POSITIONING:

    • Department: Kitchen
    • Reporting to: Head Pastry Chef

    MINIMUM EXPERIENCE OR QUALIFICATION:

    • Diploma in Patisserie
    • Must have at least 1 year's experience in a 5* Hotel or Fine Dining Establishment
    • Good knife skills
    • Neat with high regard for personal hygiene and presentation
    • Solid English verbal communication skills
    • Understanding and application of basic math calculations
    • Able to work flexible hours, weekends and holidays with a long cycle of consecutive work days

    KEY PERFORMANCE OBJECTIVES:

    • To manage section and staff ensuring that:
      - Section stock levels are correct and where required requisitioned in accordance with SOP
      - Mise en place requirements are planned, actioned and handed over in accordance with SOP
      - All food prepared is done in accordance with recipes
      - Section is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelines
      - Section's WIF Stock is cleaned, organised, labelled and rotated in accordance with SOP
    • To communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes known
    • To train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standards
    • Advise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastage
    • Ensure that fridge temperatures are monitored and reported daily
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