Pastry Chef

A. Purpose and Scope

Accurately assist in the preparation of all pastries, desserts, breads, creams, etc. as per Executive Chef Instructions

B. Specific Duties and Responsibilities

General / Planning and Organizing

• Expense control sheets are used.
• Food Costs and expenses are controlled and within budget. Food wastage is minimized
• Food and Beverage Purchasing is tightly controlled. Stock controls are implemented and par stock levels maintained
• Updated Pastry Kitchen information is maintained and information is provided according to agreed formats.
• Equipment maintenance and replacement costs are controlled. Operate within budget and control costs
• Monthly reports and action plans are compiled for management planning eg cost reports
• All staff understand and demonstrate the Mission, Vision and Values for the Pastry Kitchen
• Applicable HR policies, procedures and Legislation is applied in all Staffing decisions.
• Job Profiles are utilized to: induct, train, develop and manage staff's performance.
• Adequate staffing to cover shift , occupancies and business levels Smooth transition between shifts managed
• Staff are made aware of all rules, regulations, policies and procedures which affect them- Health and safety (Orientation and Refreshers)
• Staff are trained and developed to fulfill the requirements of the job and deliver exceptional service- tasks are assigned effectively
• Staff are motivated and empowered to use their initiative in delivering exceptional service in the kitchen
• Staff maintain exceptional levels of cleanliness, hygiene and grooming in accordance with the Dress and Grooming Code and health regulations
• Staff performance is constantly monitored and feedback given both formally and informally and corrective action is taken timeously
• Disciplinary action is consistently applied and in line with IR Policies, procedures and relevant Legislation
• Staff turnover is within acceptable levels
• Absenteeism, sick leave and time off is managed
• Staff meetings and briefings are held to keep staff informed of developments which affect them – and are minuted
• Alert and open to taking responsibility when problems occur
• Respect people including colleagues, customers, superiors peers and most of all self
• Open to feedback and listen to other points of view and ways of doing things
• People who are associated with the words responsive, receptive, approachable, proactive, quick, intuitive, alert,
• Understanding, effortless, achiever, driven, ownership
• Supervise people to ensure maximum productivity and guest satisfaction Identify performance gaps and apply appropriate solution.
• Communicate information to staff and other departments to satisfy guests needs
• Facilitate effective communication between the pastry kitchen and all other departments, in particular the F and B department.
• Forecast pastry production accurately in line with business volumes
• Ensure quality pastry items are prepared and produced timeously in the kitchen
• Ensure pastry kitchen areas are prepared and maintained for and during service
• Manage all day- day Pastry Kitchen operations to ensure guest satisfaction
• Identify defects against operational standard requirements
• Maintain effective controls e.g. stock, operating equipment
• Implement Hygiene, Health, Safety and security procedures.
• Implement sound environmental procedures and practices

Guests and Associates

• Carry out supervisory responsibilities in accordance with all applicable laws and regulations.
• Demonstrate high ethical standards at all times, adhering to standards laid out in the Company's Code of Ethics policy.
• Conduct regular associate/departmental meetings, utilizing tools provided by the support office.
• Staffing and Building Great Teams. Work within established guidelines and policies for training and development of associates.

Administration and Auditing

• Ensure all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner.
• Coordinate miscellaneous projects as needed, or as directed by the Executive chef / Sous Chef.
• Provide advice and suggestions to the Executive chef / Sous Chef as required.
• To communicate to all staff any relevant information. To assist in the organizing and implementation of staff training sessions.

C. Attainments & Requirements

• Hospitality and management education from a college or university would be an asset
• Equivalent experience (3 years) in the hospitality industry in a similar capacity.

D. Critical Competencies, Skills and Abilities

• Be able to communicate and understand the predominant language(s).
• Be able to work in a standing position for long periods of time (up to 5 hrs)
• Be able to reach, bend, stoop, and frequently lift up to 50 lbs.
• Must have the stamina to work 50 to 60 hours per week.