Position Summary:
Responsible and accountable for the effective leadership and management of quality pastry production, presentation and standards for the unit with the aim of maximising revenue potential of pastry products and achieving quality pastry results
Key Responsibilities:
- Investigate variances / discrepancies and take necessary action to correct
- Risk Analysis i.t.o impact on short term profit margins vs. long term sustainability
- Maintains regular communication (e.g. communicates product performance) with business unit management
- Source and Select talent as per EE plan to build the future pastry talent pipeline
- Keep up to date with trends in the industry and ensure that the unit’s pastry product is innovative
- Recognizes and provides insights on trends, barriers, risks and opportunities that may impact the business within the pastry culinary environment
- Monitor pastry standards and processes
- Monitor food costs and make recommendations to improve Culinary performance
- Partners with Executive Chef to build plans that will engage the pastry team in delivering quality pastry products
- Provide support and relevant, cost-effective solutions to challenges being experienced
- Investigate and keep ahead with leading trends with regards pastry, chocolate and desserts
- Design pastry offering, recipes and presentations in line with leading industry practices.
- Provide coaching and development to chefs on pastry products, trends and standards where required
- Produce budgets, food costs and forecasts for pastry menus
- Provide input to the annual Culinary Promotional Calendar with regards the promotion of pastry products and desserts
- Provide Culinary leadership to the unit and own culinary team on the topic of pastry
- Manages non-conformance issues
- Monitor health, safety, hygiene and environmental elements in the outlet
- Budget forecasts & control for pastry section
- Assess that competence levels of staff in the kitchen are sufficient to meet operational level requirements
- Manage the control and storage of stock and operating equipment as per SOP for the outlet
- Monitor and report on the 10 day, 20 day cost report results
- Coach and train the pastry section with regards standards, new techniques and recipes around pastry and desserts
- Absenteeism – actively manage and report on absenteeism in line with company policy, rules, and regulations
- Identify and manage training, coaching and development requirements in line with plans, e.g. skills shortages, succession plans, talent management
- Produce Capex recommendations for the business unit with regards operating equipment
- Monitor pastry service offering / products and pricing within hotels / restaurants / conferencing.
What you’ll have:
- Culinary & Pastry knowledge and trends
- Culinary methodology and skills
- 8 years’ experience in a confectionary /pastry kitchen environment, including 5 years in a management position
- Networking skills
- Menue Engineering Skill
- Industry knowledge
- Registration with the SA Chefs Association
- Business Acumen
- Minimum of 2-Year Hotel School or Culinary Diploma