Pastry Sous Chef

To supervise and ensure a smooth food production in the respective area and section assigned and to assist the Executive Pastry Chef in creating optimum customer satisfaction by providing the highest standard quality of pastry production. Supervise and coordinate the kitchen service with other departments solving any problems concerning the kitchen whilst maintaining all areas of the kitchen to Fairmont standards.

Main Responsibilities :

Management Processes

• Ensure the production of excellent confectionary and total quality in conjunction with company trends and standards.
• Supervise, coordinate, and control the daily pastry production for the entire hotel.
• Ensure proper preparation and implementation of pastry standards in the pastry area in compliance with hotel standards.
• Supervise and provide practical assistance in the pastry production.
• Assist the Executive Pastry Chef in creating and implementing pastry standards for the culinary operation.
• Analyze audit feedback and carry out action items.
• Enforce and comply with the hotel standards of procedures, rules, and regulations.
• Ensure maintenance repairs are met and reported.
• Schedule employee rosters according to business needs and forecasts in the absence of the Executive Pastry Chef.

Communication and Conduct

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.
• Attend all F&B meetings, Health and Safety meetings, and hotel staff meetings in the absence of the Executive Pastry Chef.
• Ensure all relevant information is handed down to the team.
• Assist all chefs when needed and be hands-on.
• Perform other duties as and when required.

Food Quality and Control

• Assist in menu planning as directed.
• Help to ensure that an accurate and up-to-date recipe bank is maintained.
• Take an active role in all menu changes.
• Consult with other chefs on special menus, presentation, and pricing.
• Ensure all mise en place is made accurately and avoid wastage.
• Ensure that all plates leaving the pass are of the highest standard.

Health and Safety

• Ensure a clean and hygienic pastry and bakery operation.
• Always ensure Health & Safety protocols and Environmental initiatives are followed.
• Enforce hygiene standards throughout the kitchen, inspecting all kitchen areas.
• Ensure employee grooming and manning levels are in order and take appropriate action when necessary.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Assist with Hygiene Audits where necessary.

Stock Management

• Ensure Stock Takes are conducted accurately.
• Load orders on Materials ahead of time to ensure smooth production.
• Plan and control the par stock level in the entire pastry area.
• Ensure all stock is stored correctly and in line with the Food Safety management system.

Training and Development

• Coach, counsel, discipline, and develop subordinate employees.
• Supervise kitchen colleagues, including training, maximizing the utilization of human resources, and promoting the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the T&C department.
• Perform employee reviews and performance appraisals.
• Ensure staff are informed of all online training to be completed and ensure due dates are met.
• Train subordinates and always ensure an enjoyable working environment.

Sustainability and Stock

• Ensure correct use of ingredients and avoid wastage at all costs.
• Make use of the Winnow when placed in the pastry section.
• Use ingredients seasonally.
• Minimize the use of single-use plastics as much as possible in line with the environmental program.

Qualifications :

• Fluent in the English language (verbal & written); second language is an asset.
• Matric and registered level 3 Culinary Diploma.
• International experience advantageous.
• Minimum of 4 years progressive management experience in a luxury hotel kitchen or related field.
• Computer literate in Excel, Word, Outlook, Materials, and email.
• Analytical and conceptual thinking ability and implementation skills.
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.
• Must possess outstanding guest service skills.