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Executive Pastry Chef

Executive Pastry Chef

About The Job

As Pastry Chef you will create pastry and bakery items at the One&Only Gorillas Nest and One&Only Nyungwe House with the aim off maintaining the established standards, ensuring profitability and achieving maximum guest satisfaction. Ensure the quality and standards as per One&Only are kept and followed, and ensure all important information is communicated with the direct supervisor. All HACCP standards are followed and improved consistently.

Specific Skills
  • 5 years’ professional experience including 2 years in a similar position.
  • Culinary qualification
  • Exposure and experience in international food standards within luxury brands
  • Knowledge of and experience in fine dinning, a la carte, buffet and banqueting service
  • Fluency in English is essential, any additional languages is preferable
  • Ability to develop and train Colleagues.
  • Strong management and leadership skills
  • High energy levels and ability to deal with stress.
  • Knowledge of food cost control and menu planning
  • Knowledge of and experience in health and hygiene audits
  • Knowledge of disciplinary procedures as set out by company.
  • Must have experience running a Pastry Production Kitchen.
  • Skills should include patisserie, confectionery and bakery.
  • African expatriate experience preferred.
Responsibilities & Duties
Workplace policies, rules and procedures.
  • Be familiar with workplace policies, rules and procedures.
  • At all times, adhere to:
    • Associate Handbook
    • Group and unit policies
    • Departmental operating procedures/workflows
    • Ad hoc communication (notices, instructions by management, meetings, etc.)
    • Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)
Performance Management
  • Do annual performance appraisals and forward to HR.
  • Monitor Colleague’s compliance to Job Profiles.
  • Investigate and address cases of misconduct and incapacity - as per IR procedure.
  • Assess efficiency of Departmental workflow and amend if necessary.
Training and development
  • Do development interviews with Colleagues (highlight training needs, decide on plan of action and track progress) on a quarterly basis, in conjunction with performance appraisals.
  • Forward these to HR Department.
  • Assess compliance to standards and do on-the-job guidance/ training to address performance gaps.
Time Management
  • Roster Colleagues according to business levels. Weekly, based on business levels. Display on notice boards for the next week.
  • Schedule Colleagues for days off and leave.
  • Maximum balance not to exceed 1.5 times entitlement at any time.
  • Annual leave planner to be done for new financial year.
  • Check that all Colleagues are on duty.
  • Keep Attendance Register.
  • Upon commencement of shift. Liaise with Business Partner Management (if appl.)
  • Manage hours worked according to the “averaging of working hours” –
  • .As per the TBH time keeping policy. PC Member to authorise any overtime (at end of cycle).
Effective Communication
  • Convene monthly Departmental meetings. Forward minutes to HR Department by the month-end
  • Convene morning briefings, daily
  • Convene meetings with Business Partners, monthly
  • Liaise with Management of Business Partner.
Health & Safety
  • Ensure safe and healthy work environment for Colleagues.
  • All equipment to be accompanied by safety instructions on how to use and clean.
  • Monthly H&S checklists to be completed by department representative and returned to Security by 15th of each month.
  • All materials issued from First Aid Box to be recorded to be replenished by security.
Maintenance of equipment
  • Ensure that all equipment is in good working order.
  • Weekly walk about to be done with maintenance associate.
  • List of faults to be forwarded to Maintenance manager immediately.
  • Ensure that all equipment is used in the correct manner.
  • Instructions for correct use of equipment to be communicated to all associates.
Stock Control
  • Stock loss/ damage to be minimised and monitored.
  • Monthly operating equipment stock take to be carried out according to procedure.
  • No orders to go out without micros dockets.
  • Stock takes to be accurate by weighing off correctly and in correct unit of measurement.
  • Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
  • Operating Equipment to be stacked neatly for counting.
  • Check all daily order and issue requests.
  • All order/issue requests to be allocated to correct store.
  • Avoid over ordering and excess stock by referring to function sheets etc. before placing an order.
  • Place order requests on PeopleSoft according to market list, occupancy, dept. requirements & upcoming functions.
  • Cross utilisation of items, check stock on hand before ordering.
Food Hygiene
  • Arrange regular deep clean and maintain hygiene procedures & controls.
  • On-going - 95% quarterly Hygiene Audit score.
  • All food to be wrapped, marked, dated and stored on designated shelves at correct temperature (Colleagues only to bring up what they need for mise en place).
Standards
  • Ensure that high standard of food is consistently maintained and improved upon.
  • Mise en place done according to standard recipes & costs.
  • Checklists to be followed.
  • Presentation as per operational requirement.
  • As per organisational requirements
  • Check consistency in food quality, timing, preparation and presentation.
Environment
  • Be aware of macro/ micro- environment and the effects on business & costs.
  • Be innovative and strive for change.
  • Be continually up to date with food trends & fashion.
Budgets
  • Keep budgets and cost in line to ensure that operation is profitable.
  • Effective planning, systems and controls.
  • Achieve maximum profits.
  • Budgeting of costs to be done on all recipes.
  • Food cost below 30%.
Operations
  • Successful management of all Resort restaurants/ outlets.
  • Consistent standards.
  • Cost controls.
  • Productive Colleagues.
  • Trend setting & innovative projects.
  • Analysis & assessment to improve.
  • Accommodate all guests’ requests as far as possible.
Start of shift
  • Ensure that all Colleagues are present according to department rosters.
  • Read handover book from previous shift.
  • Handover from chef on duty & Handover to relevant departments re. requirements for functions & service.
  • Check daily operation sheets and hang up on pass daily.
  • Ensure all prep is ready for service
  • Check that all equipment is turned on & operational for service
  • Delegate tasks for service to associates.
  • Draw up daily task lists & production schedule for service & function prep with assistance of subordinates
  • Ensure that stock for service is sufficient and available.
  • Ensure store issues have been processed and signed to be collected from relevant store at 08:30
  • Items to be packed away accordingly.
End of shift
  • Ensure department is clean & tidy ready for dinner service as per standards.
Job Location
Rwanda
Apply To
All interested applicants should submit their detailed Curriculum Vitae at recruitment@hcsolutions.rw
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