Assistant Pastry Chef

POSITION SUMMARY:

To assist the Pastry Chef in the management and supervision of the pastry food preparation and respective kitchen operations as designated by the Pastry Chef. They will be pro active towards the training and development of associates, which will be focused towards achieving a consistent five star product, ensuring that the culinary associates are motivated, disciplined and productive. There is a key focus on enforcing operational health and safety criteria and food hygiene regulations. Assisting as required in creative food preparation and menu planning, whilst being aware and goal oriented towards the established financial budgets.

RESPONSIBILITIES:

- Assist and relieve in the duties and responsibilities of the Pastry Chef as and when required.

- Engage a hands on approach to all kitchen operational tasks.

- Ensure that the kitchen operations adhere to all company and hotel policies and procedures.

- An emphasis on creative menu planning and correct food preparation.

- Ensure that a consistent first class product of the highest quality is achieved and maintained in all areas, whilst adhering to operational deadlines.

- Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.

- Ensure that all relevant buffet / display set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

- Work in close conjunction with the Pastry Chef and respective outlet teams, to create a yearly marketing/promotional plan.

- Fully understand the market needs and desires for each outlet and ensure that the product lines (menus) are developed to reflect those needs.

- Frequently verify that only the highest quality products are used in food preparation.

- Taste the food with the respective chefs, and be demanding and critical when it comes to food quality and presentation.

- Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.

- Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.

- Respond positively to change in the culinary department as dictated by the industry, company and our guests.

- Ensure that guests are always receiving an exceptional dining experience representing true value for money.

- Be demanding and constructively critical in food preparation, presentation and service standards.

- Ensure that appropriate records are prepared correctly, submitted on time to the Chefs office and respective departments, according to hotel P&P’s.

- Control expenses wisely.

- Ensure that deadlines on all projects are met.

- Conduct frequent and thorough inspections of the kitchen operation.

- Play an active role towards the planning, implementation and recording of effective training programmes for the respective associates.

- Guide and assist stewards and their activities within the respective areas.

- Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

- Complete the other tasks which assigned by the leader.

- Salary: Negotiate

ABILITIES / KEY COMPETENCIES / SKILLS:

- Good communication skills.

- Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

- Problem solving and training abilities.

EDUCATION / CERTIFICATES / EXPERIENCE:

- Diploma or Vocational Certificate in Pastry & Baking or food preparations or related field.

- 2 years related experience as or training in bakery or food preparation or an equivalent combination of education and culinary/kitchen operations experience.