SUMMARY:
Pastry Sous Chef
POSITION INFO:
Start: ASAP
Location: Clanwilliam – Bush Camp
JOB PURPOSE:
We are looking for a technically focused, detail orientated and highly organised leader who can operate under pressure to develop and manage the Lodge pastry kitchen team.
EMPLOYEE VALUE PROPOSITION:
This position offers variety mobility with opportunities to cooperate in a task focused team; whilst operating within clearly defined standards and expectations; where attention to detail and precision is recognised and valued.
ORGANISATIONAL POSITIONING:
· Department: Kitchen
· Reporting to: Executive Chef
· Location: Wilderness Reserve & Wellness Retreat
MINIMUM EXPERIENCE AND QUALIFICATION REQUIRED:
· Diploma in Food Preparation and Culinary Arts and Diploma in Patisserie
· Must have at least 5 years’ experience in a 5* Lodge or Fine Dining Establishment
· Computer literate with working knowledge of Microsoft Outlook, Word and Excel
· Exposure to a stock Management System
· Neat with high regard for personal hygiene and presentation
· Solid English verbal communication skills
· Understanding and application of basic math calculations
· Experience in basic kitchen administration, food ordering and stock and cost control
· Proven ability to train and manage people
· Able to work flexible hours, weekends and holidays
BEHAVIOURAL SUMMARY:
The major duties of this job will involve much structure, will require attention to detail, and must be done correctly. At the same time job tasks will vary rather than be repetitive, and will require a faster-than-average pace in order to complete work requirements. The job has more of a people orientation rather than technical orientation. The position may be integral to collaborative or team work in the organization, and in satisfying both internal and external customers. This job has a hands-on focus, where productivity is gained through individual accomplishments. This job can be the source of some initiatives, but only within a clearly structured and defined framework of responsibility outlined by management. The supervisor of this position will need to ensure that the job is well-structured, may need to provide guidance and support especially when new job tasks fall outside of traditional boundaries, and should provide general assurances of security, respect, and appreciation.
KEY PERFORMANCE OBJECTIVES:
· To be a Red Carnation Lodge Ambassador by:
- actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
- owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
- ensuring that you are familiar with, and adhere to, the Lodge’s code of conduct as set out in the Employee handbook
- creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
- working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
- being aware of the emergency evacuation, fire procedures of the Lodge and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the General Manager
- to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
- to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service
· To manage the Pastry section in accordance with Red Carnation Hotel Management principles by:
- ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.
- ensuring that all 1:1s and appraisals are completed timeously in accordance with the Lodge Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
- being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities and holding the team member to account for the learning that they have successfully assimilated.
- applying the performance management and corrective action tools in accordance with the Lodge’s Code of Conduct with the aim of exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
- ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work/life balance and high levels of morale and productivity; and ensuring there is roster flexibility to adapt to unscheduled absences like sick leave and family responsibility leave; and recording all attendance correctly and timeously
- recommending updates to Lodge policies and procedures, in order to maintain high standards and provide the best possible service to guests, and implement improvements where required.
NB! This job is now closed. You can apply for other jobs by uploading your CV.
