Pastry Chef de Partie

Duties:

Support the Head Chef in the kitchen by taking charge of the pastry section.
Familiarise yourself with knowledge of products, suppliers, prices, and current stock
Ensure that all Pastry preparation is produced in accordance with company standards and food styling guide.
Manage food waste by ensuring that products issued in accordance with portion control measures, are utilised effectively.
Ensure that any guest queries are escalated to the Head Chef.
Engage guests with clarity and enthusiasm to demonstrate hospitality when required.
Assist in waste and food cost management by preparing only the necessary quantities of food based on daily guest occupancies.
Prepare and check that the food on offer is in accordance with all daily menus including menus for dietaries.
Ensure that cross-contamination does not take place by following strict health and safety standards and by separating mise-en-place from service-related foods.
Ensure that guest special request, including but not limited to birthday cakes, in room dining, packed breakfasts, out of camp dining etc. are prepared as required.
Always maintain health and safety practices in the kitchen.
Store all food in accordance with the relevant designated storage sections.
Side-by-side training and mentoring of junior staff and trainees on the fundamentals of food preparation and presentation.
Be prepared to undergo further training and exposure to new ideas and operating procedures

Requirements:

Matric
A formal or tertiary culinary qualification
3-5 years pastry experience in a 5-star safari-camp/lodge kitchen
English literacy level: Must have an excellent command of the English language
including reading, writing, and speaking.
Use of Microsoft office (Word, Excel, Outlook) and stock control systems.
Able to work effectively in any section of the kitchen in a CDP capacity without supervision
Excellent interpersonal skills.
Demonstrate attention to detail and be guest-and service-oriented.
Be a hard-working, problem-solving multi-tasker.
Be a proactive, positive team player.
Be energetic and enthusiastic.
Strong work ethic, ability to work long and flexible hours.
Demonstrate sound crisis and emergency management.
Excellent guest and staff conflict management.
Physically fit, sober habits and in good health