Corporate Pastry Chef

Job Description

Job Description

Job Purpose :

Responsible for ensuring that all guests have an Engaging, Dynamic Culinary Experience. The Corporate Pastry Chef will drive the Pastry program & vision by utilizing the Leadership Roadmaps with all managers and ensuring that all pastry Staff consistently use the established tools, Success Roadmaps and performance assessments. The Corporate Pastry Chef will oversee the Pastry Operation and will Direct Desserts preparation, production and control for all Pastry outlets and banquet facilities.

Key Responsibilities :

• Responsible for maintaining quality of Desserts and ensuring consistency in Pastry offerings delivery and standards
• Responsible for enhancing the pastry products that are presented to guests. Make changes that respond to market demographics and guests’ needs, both present and anticipated. Propose changes to the food product and use market research to develop new products.
• Participation in all long-range planning including new Dessert menus, equipment needs, and future restaurant openings.
• Provide direction and own implementation of plans. Monitor effectiveness and introduce changes in response to changes in the market. Set targets, planning overall project management duties including scheduling work, determining and tracking performance indicators. Administration
• Ensure / prepare weekly, monthly food cost forecasts ensuring forecast accuracy to 5%.
• With the Food and Beverage Director create and implement procedures for new programs.
• Conduct weekly / monthly departmental meetings when required .
• Spearhead menu engineering and suggest seasonal menu changes .
• Ensure attendance at the Daily meeting as Kitchen representative
• Ensure that Restaurant 365 is effectively used for all Kitchen related purchases Financial Aspects
• With the Corporate Executive Chef react with urgency to any forecasted sales and profit shortfalls to budget.
• With the Corporate Chef recommend and assist in the implementation of activity to stimulate short-term sales revenue where required
• Assist in the pre opening planning for the property to include but not limited to Recruitment, Scheduling, Menu development, Menu pricing, Staff Training and Opening procedures
• Be fully conversant with Le Colonial Restaurant Standard Financial Procedure and ensure that the Kitchens are fully compliant
• Maintain budget Food Cost.
• Participate in the preparation of the budget, in relation to staff levels for all properties
• Control and analyze on an ongoing basis, divisional costs, to ensure performance against budget.
• Prepare a capital expenditure plan with Culinary Director for the year and provide back up of suggested projects
• Ensure that payroll is signed off and submitted , including any relevant overtime signed off by the appropriate GM in a timely manner
• Ensure Vacation / Holiday / Sick and Personal days are tracked and logged with HR for Record. Employee Relations
• Monitor and identify training needs within the Pastry in the restaurant.
• Ensure / develop formal training plans for the Pastry to meet identified needs.
• Monitor and update training manuals and departmental Induction manual as and when required.
• Oversee Cross Training of pastry and Pantry staff when required
• Ensure all new employees are fully inducted into Pastry department.
• Conduct performance appraisals for all relevant Pastry staff as and when required.
• Ensure that disciplinary interviews and counseling sessions are executed appropriately and be involved when necessary.
• Conduct selection interviews for all potential pastry new staff as and when required.
• Establish and monitor effective employee relations.
• Schedule and regularly conduct routine inspections of equipment and areas under the control of the kitchen.
• Maintain appropriate standards of conduct, dress, hygiene, uniforms and appearance of all employees within Le Colonial Restaurant Grooming Standards
• Perform any related duties and special projects as designated by the General Manager.
• Maintain a Health Department Grade A Health Code with 100 score
• Consult with the Catering Managers on a weekly basis as well as with other departments as necessary.
• Participate in long range planning, including budgets, forecast, menu planning, etc.
• Develop and maintain professional relationships within the industry that support the objectives of the business. Guest and Public Relations
• Create and maintain a personal and respectful rapport with regular guests.
• Corporate Pastry Chef shall not make any statement, reports, or comments verbal, written or electronic without restaurant General Manager / Regional Executive team approval
• Attend client functions & Offsite Events as needed or when required. Health and Safety
• Ensure that all potential and real hazards are reported immediately and rectified.
• Be fully conversant with all fire and emergency procedures.
• Ensure that all staff within the kitchen works in a manner which is safe and unlikely to give risk of harm or injury to themselves or others.
• Stimulate and encourage a general awareness of health and safety in relation to all tasks and activities undertaken in the division.
• Ensure that all members of the kitchen maintain the highest standards of personal hygiene
• Oversee scheduling of any shared staff within property
• Attend any meetings or training sessions or courses as required.
• Assist fellow employees to perform similar or related jobs as and when necessary.
• Ensure guest satisfaction by performing such duties as attending to their requests and inquiries courteously and efficiently, and accepting changes or additions in work hours, which are necessary for the maintenance of uninterrupted service to restaurant guests and patrons.
• Continuously seek out opportunities to learn and improve the knowledge of the job.
• Undertake any reasonable request made by a member of management.
• Ensure all purchasing is taken care of for the kitchen adhering at all times to monthly budgets and ensuring R365 Compliance.
• Oversee Staff Schedules with a view to minimizing overtime.

Position Requirements

Education :

Company Description

An upscale establishment offering a unique dining experience in an elegant and timeless setting, known for its exceptional service and thoughtfully crafted cuisine

This upscale dining destination seamlessly blends classic and contemporary influences, offering a unique culinary experience with a focus on exceptional service, elegant ambiance, and a menu that celebrates bold, vibrant flavors

Company Description

An upscale establishment offering a unique dining experience in an elegant and timeless setting, known for its exceptional service and thoughtfully crafted cuisine This upscale dining destination seamlessly blends classic and contemporary influences, offering a unique culinary experience with a focus on exceptional service, elegant ambiance, and a menu that celebrates bold, vibrant flavors