Pastry Senior Chef

Scope of Position: The Senior Chef de Partie in the pastry kitchen will focus on mastering culinary skills and managing assigned sections while supervising staff. This role requires professional conduct aligned with the company’s Mission, Vision, and Values. The Senior Chef de Partie is expected to exceed guest expectations and elevate the culinary team to new heights.

Responsibilities:

1. Communication and Conduct:
   • Attend daily shift briefings to stay updated on operational requirements.
   • Take charge of the kitchen in the absence of the Junior Sous Chef or Sous Chef.
   • Conduct daily shift briefings for kitchen colleagues when the Junior Sous Chef & Sous Chef are absent.
   • Lead by example, embodying Accor Hotel’s Mission, Vision, and Values.
   • Ensure open lines of communication with supervisors.
   • Ensure all kitchen colleagues understand and adhere to standards and expectations.
   • Promote a fun, professional, and disciplined work environment.
   • Actively contribute ideas, opinions, and suggestions during daily briefings.
   • Maintain a professional appearance in full chef’s uniform, adhering to personal hygiene and grooming standards.
   • Support and motivate kitchen colleagues.
   • Perform additional duties as required.
2. Health and Safety:
   • Manage Health and Safety standards in the pastry kitchen and ensure adherence.
   • Promote Health and Safety practices consistently.
   • Maintain cleanliness and proper maintenance of personal knives and tools.
   • Follow hygiene practices according to the Cape Grace Food Safety Programme.
   • Ensure all areas of the pastry kitchen are kept clean and tidy.
   • Adopt a clean-as-you-go approach.
   • Assist with clearing, cleaning, and washing within the kitchen, including in-depth cleaning using approved methods.
3. Stock Management:
   • Ensure accuracy in storeroom requisitions to minimize repeat visits.
   • Maintain cleanliness and proper rotation of stock using the FIFO system.
   • Ensure correct storage and labeling of stock.
4. Training and Development:
   • Strive to develop leadership skills by attending Accor Hotels managerial courses.
   • Support, coach, lead, and motivate kitchen colleagues.
   • Undergo formal and on-the-job training to enhance culinary and organizational skills.
   • Seek self-growth and development tools actively.
   • Complete all assigned trainings on Ines.
   • Conduct consistent on-the-job training sessions for culinary colleagues.
5. Sustainability and Stock:
   • Minimize wastage and spoilage, recording waste on the Winnow system.
   • Assist with stock taking within the Kitchen Department alongside the Head Chef.
   • Lead by example in processing fresh produce to maximize yield.
6. Food Quality and Control:
   • Maintain and improve food preparations and presentations.
   • Strive to enhance guest satisfaction with food quality.
   • Act as an extension of kitchen managers to ensure food consistency and quality.
   • Perform daily checks of mise en place to ensure freshness and quality.
   • Support colleagues across sections to ensure consistency.
   • Complete tasks efficiently and in a timely manner.
   • Assign and follow up on tasks based on business volumes and supervisor directions.
   • Perform any other reasonable duties as required by the department head.

Qualifications:

• Strong working knowledge of ingredients and products with expertise in international cuisine.
• 5 years of experience in a luxury hotel environment.
• Accreditation from a recognized Culinary School (preferred).
• Food Hygiene and Safety trained.
• Strong communication skills.
• Enthusiastic, guest-driven, and passionate about food.

Additional Information:

• Diversity & Inclusion: We are committed to attracting, recruiting, and promoting diverse talent, creating an inclusive environment where everyone can thrive.