{"id":3081290,"url":"https://alion.io/job/accor-junior-pastry-sous-chef","title":"Junior Pastry Sous Chef","company":{"id":8914,"name":"Accor","domain":"accor.com","url":"https://alion.io/company/accor-group","size_band":"11-50","is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":"SmartRecruiters","truth_index":{"grade":"B","score":79,"open_postings":21,"ghost_share":0,"stale_share":0.857,"repost_share":0,"time_to_fill_p50_days":24,"computed_at":"2026-10-27T05:46:45Z"}},"role":"Hospitality","role_family":"Hospitality","seniority":"junior","employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Cape Town, South Africa"],"countries":["ZA"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":7500,"max_usd":12500,"period":"year","method":"role_seniority_country_remote_cell","sample_n":15},"experience_years_min":4,"visa_sponsorship":false,"relocation_package":false,"has_equity":true,"technologies":[{"name":"Outlook","optional":false}],"status":"live","first_seen_at":"2026-10-22T10:20:54Z","employer_posted_date":"2026-10-22","last_verified_at":"2026-10-27T03:24:08Z","board_verified":true,"closed_at":null,"days_open":4,"trust":{"level":"ok","repost_count":null,"flags":[],"days_open":4},"description":"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities.\nAbout 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!\nDo what you love, care for the world, dare to challenge the status quo! #BELIMITLESS\n Scope of Position:\nTo 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.\nManagement Processes\nEnsure the production of excellent pastry and confectionery, and total quality, in line with company trends and standards.\nSupervise, coordinate and control daily pastry production for the entire hotel, under the direction of the Pastry Senior Sous Chef.\nEnsure proper preparation and implementation of pastry standards in the pastry area in compliance with hotel’s standards.\nSupervising and providing practical assistance in the pastry production.\nTo assist the Executive Pastry chef in creating and implementing pastry standards for the culinary operation.\nAssist the Pastry Senior Sous Chef in creating and implementing pastry standards for the culinary operation.\nControl relevant food production levels depending on business demand.\nTo enforce and comply with the hotel standards of procedures, rules, and regulations.\nEnsure maintenance repairs are reported and followed up until resolved.\nDeputies for the Pastry Senior Sous Chef in their absence. (Add)\nCommunication and Conduct \nApproach all encounters with guests and employees in a friendly, service-oriented manner.\nMaintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.\nMaintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates always.\nEnsure all relevant information is handed down to the team. Conduct daily shift briefings to kitchen colleagues.\nAssist all chefs when needed and be hands-on.\nPerform other duties as and when required.\nActively share ideas, opinions and suggestions in the daily and weekly Pastry meetings\nFood Quality and Control \nAssist in menu planning as directed.\nAssist with recipe costing, ensuring portion and yield standards are followed. (Add)\nTake an active role in all menu changes.\nConsult with other chefs on special menus, presentation, and pricing.\nEnsure all mise en place is made accurately and avoid wastage.\nEnsure that all pastry and dessert items leaving the section are of the highest standard and consistent.\nHealth and Safety\nEnsure allergen information is accurate, recorded, labelled and communicated to the team and service staff. (Add)\nAlways ensure Health & Safety protocols and Environmental initiatives are followed.\nEnforce hygiene standards throughout the pastry and bakery areas, inspecting all areas regularly.\nEnsure employee grooming and manning levels are in order and take appropriate action when necessary.\nMaintain high standards of personal appearance and grooming, which include wearing the proper uniform while working.\nAssist with and prepare for hygiene audits to achieve 85% minimum per FCS-Audit and keep hygiene records complete and up to date.\nStock Management \nEnsure Stock Takes are conducted accurately.\nLoading orders on Materials ahead of time to ensure smooth production.\nPlanning and controlling the par stock level in the entire pastry area.\nEnsure all stock is stored correctly and in line with the Food Safety management system.\nTraining and Development\nCoach, counsel, discipline and develop team members.\nSupervise 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.\nEnsure staff are informed of all online training to be completed and ensure due dates are met.\nTrain team members and ensure an enjoyable working environment at all times.\nSustainability\nEnsure correct use of ingredients and avoid wastage at all costs.\nMake use of the Winnow when placed in the pastry section.\nUse ingredients seasonally.\nMinimize the use of single use plastics as much as possible, in line with the environmental program.\n Fluent in the English language (verbal & written), second language is an asset.\nMatric and a registered Culinary Diploma (Level 3 or higher); pastry specialization advantageous.\nInternational experience advantageous.\nSound knowledge of pastry, bakery, chocolate and plated dessert production, including banqueting events. (Add)\nMinimum of 4 years’ progressive pastry experience in a luxury hotel kitchen or related field, including at least 2 years in a supervisory role.\nComputer literate in Excel, Word, Outlook and Materials (or similar ordering and stock systems).\nAnalytical and Conceptual thinking ability and implementation skills\nMust be flexible in terms of working hours, including early and late shifts, weekends and public holidays.\nMust be able to stand for long periods, lift and carry in line with safe handling practice, and work in hot and cold kitchen environments.\nMust have great leadership and communication skills.\nMust be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.\nMust maintain composure and a level head under pressure.\nMust be able to handle a multitude of tasks in an intense, ever-changing environment.\nMust be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary.\nMust possess outstanding guest services skills.\n EMPLOYMENT EQUITY \nWe 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.","description_format":"text","description_chars":7520,"description_truncated":false,"requirements":{"experience_years_min":4,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[{"language":"English","level":"All levels","optional":false}]},"benefits":["Equity"],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":["Hotels & Resorts"],"lifecycle":[{"event":"open","at":"2026-10-22T12:14:01Z"}],"visa":[],"liveness":{"score":63,"band":"ok","label":"Likely open","p_open":1,"p_active":0.626,"p_room":1,"age_days":4,"expected_fill_days":24,"reasons":["conf:2","stale_co","velocity","win:early","comp:junior,brand"],"computed_at":"2026-10-27T05:46:45Z"},"pay":null,"html_url":"https://alion.io/job/accor-junior-pastry-sous-chef","json_url":"https://alion.io/job/accor-junior-pastry-sous-chef.json","meta":{"generated_at":"2026-10-27T06:26:39Z","cache_seconds":300,"methodology":"https://alion.io/methodology","terms":"https://alion.io/terms","contact":"https://alion.io/contact","api":"https://alion.io/developers","about":"Alion is a live layer of people, companies and AI agents: who they are, whether they are real and active right now, what they do and how to work with them, readable by people and by agents and paid per call.","catalog":"https://alion.io/catalog.json","usage":{"tier":"crawler_verified","counted_by":"address","units_charged":1,"used_today":6510,"day_limit":null,"remaining_today":null,"minute_limit":300,"resets_at":"2026-10-28T00:00:00Z"}},"offers":[{"id":"company.slices","title":"One company in depth, by slice","status":"live","price":{"credits":0.02,"usd":0.002,"plus_per_slice":{"credits":0.05,"usd":0.005}},"unit":"per company, plus each slice with data","note":"the employer in depth","call":{"mcp_tool":"get_company","arguments":{"id":8914},"rest":"https://alion.io/mcp/rest/get_company?id=8914"},"human":"https://alion.io/catalog?offer=company.slices&for=job%2Faccor-junior-pastry-sous-chef"},{"id":"market.stats","title":"A market slice: pay, demand and time to fill","status":"live","price":{"credits":1,"usd":0.1},"unit":"per slice","note":"pay, demand and time to fill for this role and place","call":{"mcp_tool":"market_stats"},"human":"https://alion.io/catalog?offer=market.stats&for=job%2Faccor-junior-pastry-sous-chef"},{"id":"job.search","title":"Open jobs by role, technology, place, pay and visa","status":"live","price":{"credits":0.02,"usd":0.002},"unit":"per posting in a list","note":"similar open postings","call":{"mcp_tool":"search_jobs"},"human":"https://alion.io/catalog?offer=job.search&for=job%2Faccor-junior-pastry-sous-chef"},{"id":"company.verify","title":"Is this company real and active right now","status":"pilot","price":null,"unit":"per company","request":{"url":"https://alion.io/catalog/request","method":"POST","body":"{\"offer\": \"company.verify\", \"for\": \"job/accor-junior-pastry-sous-chef\", \"note\": \"what you need it for\"}"},"human":"https://alion.io/catalog?offer=company.verify&for=job%2Faccor-junior-pastry-sous-chef"}]}