Pastry Senior Chef de Partie

2 weeks ago

Cape Town, Western Cape, South Africa AccorHotel Full time
Job Description

Scope of position:

The Senior 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. Senior Chef de Partie will strive to exceed guest expectation 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.
  • Take charge of the kitchen in absence of Junior Sous chef or Sous Chef.
  • Conduct daily shift briefings to kitchen colleagues in absence of Junior Sous Chef & 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.
  • Perform other duties as and when required.

Health and Safety

  • Manage the Health and Safety standards of the pastry kitchen and ensure they are always followed.
  • 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 pastry 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 cooking 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 Head 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 food 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 food cooked and 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.
Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

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