Executive Pastry Chef

The Good Human (Pty)Ltd; Johannesburg; On-site; ZAR 300,000 - 600,000; Full time

Job summary

A leading hospitality company seeks a Culinary Manager specializing in pastries. Responsibilities include managing food production quality, training staff, and strategic menu planning for the establishment. This role requires a strong background in culinary arts with a focus on pastry design and adherence to high sanitation standards.

Qualifications

• Five to seven years in culinary management, especially pastry.
• Proficiency in safety and sanitation compliance.
• Hands-on expertise with culinary production equipment.

Responsibilities

• Manage pastry production and quality assurance.
• Train and develop kitchen staff.
• Plan and maintain menu items and budgets.

Skills

Leadership

Sanitation Standards

Menu Planning

Communication

Culinary Skills

Education

College degree in hotel/restaurant management or culinary arts

Job description

BASIC PURPOSE : Plan, organize, control and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates and show pieces while ensuring superior quality and consistency.

ESSENTIAL FUNCTIONS :

• Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake / pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. (20%)
• Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. (15%)
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. (15%)
• Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. (10%)
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. (10%)
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. (10%)
• Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%)
• Work harmoniously and professionally with co-workers and supervisors. (10%)

NON-ESSENTIAL FUNCTIONS :

• Prepare food items.
• Assist with set-up and cleaning of operational areas.

KNOWLEDGE AND SKILLS :

Education : College degree preferably specializing in hotel / restaurant management or culinary arts, or equivalent experience is required.

Experience : Five to seven years previous experience in multiple culinary / food & beverage department head positions specializing in pastry design and creation.

Skills and Abilities : Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.

Requires ability to operate computer equipment and other food & beverage computer systems.

Requires the ability to operate and utilize culinary production equipment and tools.

Requires reading, writing and oral proficiency in the English language.

No. of employees supervised : 15

Travel required : Some travel is required for training, conferences, and special events.

Hours required : Eight to ten hour shifts; scheduled days and work hours may vary based on need.

ENVIRONMENT

Physical Job Requirements

for essential functions only)

Lifting / Pushing / Pulling / Carrying Describe the type(s) of required lifting,

pushing, pulling, and / or carrying to include objects,

weights and frequency

20% of shift lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools. May be continuous and repetitive.

No Lifting / Pushing / Pulling / Carrying Required

Bending / Kneeling Describe the type(s) of required bending and / or kneeling

to include when, why and how often

10% of shift retrieving food items and culinary production equipment and tools

Mobility Describe the type(s) of mobility required to include

distances and % of time involved.

30% of shift to supervise, demonstrate and expedite in various kitchen production areas.

Stationary Position

Continuous Standing Describe the reasons to include time period and frequency

90% of shift to supervise, demonstrate and expedite in various kitchen production areas.

Climbing

Stairs : Up to approx. steps % of shift.

Ladders : Up to approx. steps % of shift.

X___No Climbing Required

Driving Describe type of vehicle, distances, % of time involved and

frequency

X___No Driving Required

Inside : 95 % of shift.

Outside : 5 % of shift.

Describe any abnormal temperature exposures : May be exposed to high heat, steam, water, and cold.

Hearing _____Critical ___X__Moderate _____Minimal

Explain : One-on-one communication with employees and managers.

Vision ___X__Critical _____Moderate _____Minimal

Explain : Inspection of food & beverage products.

Speech _____Critical ___X__Moderate _____Minimal

Explain : One-on-one communication with employees and managers.

Literacy ___X__Critical _____Moderate _____Minimal

Explain : Read and prepare activity reports, employee performance evaluations, menus, and purchasing specifications.

Chemicals / Agents Describe any chemicals / agents to include what they are,

warnings and frequency of use

May be indirectly exposed to cleaning agents.

None required

Protective Clothing Type : protective eye wear / gloves

Approx. 100 % of shift.

Chef’s jacket, closed toed shoes, and gloves.

None required

Equipment Operation List type of equipment and frequency of use

Culinary production equipment and tools use 75% of shift, Computer use 10% of shift, telephone use 10% of shift, Computer printer 5% of shift.