Junior Pastry Sous Chef

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About Fairmont Hotels & Resorts: At Fairmont Hotels & Resorts we offer our guests the finest hospitality experience in each of our destinations. We know that to offer our guests the best, we first need to offer our employees the best. That is why you'll find exceptional work opportunities-throughout North America and the Caribbean, Europe and Africa, the Middle East and Asia Pacific-as well as industry-leading training, career development, recognition and rewards, Fairmont Hotels & Resorts is a celebrated collection of hotels that included landmark locations like London's The Savoy, New York's The Plaza and Shanghai's Fairmont Peace Hotel. Our teams are guided by values of Respect, Integrity, Teamwork and Empowerment: we employ the highest ethical and quality standards, treating all colleagues with fairness and dignity. A community and environmental leader, Fairmont is also regarded for responsible tourism practices and award-winning Green Partnership program. An exciting future awaits!

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Scope of Position:

To coordinate and ensure the smooth and efficient flow of the culinary operations in Kitchens. To coordinate and ensure the smooth and efficient flow of pastry and bakery operations across all hotel outlets. Maintain and enhance the food products through a creative menu development and presentation. Maintain and enhance pastry products through creative menu development and presentation. Always act in a professional manner and promote the company’s Mission, Vision, and Values through example. Strive to exceed guest expectation and take the culinary team going from good to great.

Management Processes

• Ensure the production of excellent pastry and confectionery, and total quality, in line with company trends and standards.
• Supervise, coordinate and control daily pastry production for the entire hotel, under the direction of the Pastry Senior Sous Chef.
• Ensure proper preparation and implementation of pastry standards in the pastry area in compliance with hotel’s standards.
• Supervising and providing practical assistance in the pastry production.
• To assist the Executive Pastry chef in creating and implementing pastry standards for the culinary operation.
• Assist the Pastry Senior Sous Chef in creating and implementing pastry standards for the culinary operation.
• Control relevant food production levels depending on business demand.
• To enforce and comply with the hotel standards of procedures, rules, and regulations.
• Ensure maintenance repairs are reported and followed up until resolved.
• Deputies for the Pastry Senior Sous Chef in their absence. (Add)

Communication and Conduct

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.
• Ensure all relevant information is handed down to the team. Conduct daily shift briefings to kitchen colleagues.
• Assist all chefs when needed and be hands-on.
• Perform other duties as and when required.
• Actively share ideas, opinions and suggestions in the daily and weekly Pastry meetings

Food Quality and Control

• Assist in menu planning as directed.
• Assist with recipe costing, ensuring portion and yield standards are followed. (Add)
• Take an active role in all menu changes.
• Consult with other chefs on special menus, presentation, and pricing.
• Ensure all mise en place is made accurately and avoid wastage.
• Ensure that all pastry and dessert items leaving the section are of the highest standard and consistent.

Health and Safety

• Ensure allergen information is accurate, recorded, labelled and communicated to the team and service staff. (Add)
• Always ensure Health & Safety protocols and Environmental initiatives are followed.
• Enforce hygiene standards throughout the pastry and bakery areas, inspecting all areas regularly.
• Ensure employee grooming and manning levels are in order and take appropriate action when necessary.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.
• Assist with and prepare for hygiene audits to achieve 85% minimum per FCS-Audit and keep hygiene records complete and up to date.

Stock Management

• Ensure Stock Takes are conducted accurately.
• Loading orders on Materials ahead of time to ensure smooth production.
• Planning and controlling the par stock level in the entire pastry area.
• Ensure all stock is stored correctly and in line with the Food Safety management system.

Training and Development

• Coach, counsel, discipline and develop team members.
• Supervise kitchen colleagues, including training, productivity, maximizing the utilization of human resources, promoting and the development of all employees in the department with constant upgrading of skill levels and competencies through training schedules in conjunction with the T&C department.
• Ensure staff are informed of all online training to be completed and ensure due dates are met.
• Train team members and ensure an enjoyable working environment at all times.

Sustainability

• Ensure correct use of ingredients and avoid wastage at all costs.
• Make use of the Winnow when placed in the pastry section.
• Use ingredients seasonally.
• Minimize the use of single use plastics as much as possible, in line with the environmental program.

• Fluent in the English language (verbal & written), second language is an asset.
• Matric and a registered Culinary Diploma (Level 3 or higher); pastry specialization advantageous.
• International experience advantageous.
• Sound knowledge of pastry, bakery, chocolate and plated dessert production, including banqueting events. (Add)
• Minimum of 4 years’ progressive pastry experience in a luxury hotel kitchen or related field, including at least 2 years in a supervisory role.
• Computer literate in Excel, Word, Outlook and Materials (or similar ordering and stock systems).
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours, including early and late shifts, weekends and public holidays.
• Must be able to stand for long periods, lift and carry in line with safe handling practice, and work in hot and cold kitchen environments.
• Must have great leadership and communication skills.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills.

EMPLOYMENT EQUITY

We as a company are committed to diversity and inclusion. Our Employment Equity Plan and Targets will be considered during the recruitment process. We welcome applications from individuals with disabilities and diverse backgrounds.