Pastry Sous Chef

Posting Date Apr 18, Job Number Job Category Food and Beverage & Culinary Location The Westin Cape Town, Convention Square Lower Long Street, Cape Town, South Africa, South Africa VIEW ON MAP Brand Westin Hotels & Resorts Schedule Full-Time Relocation? N Position Type Management Located Remotely? N At Westin, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests well-being, and were energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If youre someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Function Reporting directly to Executive Sous Chef, the successful incumbent will be under the general guidance & supervision of the Executive Sous Chef and is expected to maintain the quality and standards of the Westin Cape Town within a pressurized environment. Primary areas of responsibility and would be to oversee all daily operations. Required Experience & Qualifications A recognised qualification plus three years experience within a similar operation and level of responsibilities Must have 5 years practical kitchen experience Experience in Pastry a la carte and Banqueting functions Proactive, self-motivated Individual with good professional work ethic Good attention to detail Good interpersonal skills and communication, guest relations Flexible and reliable Good supervisory, planning and staff delegation ensuring deadlines are met Basic administrative and computer skills ordering, handovers, check system, MEP lists, SOP files Employee Relations and skills development training Menu engineering and implementation Knowledge of the Occupational Health and Safety Act and HACCP Good understanding of food trends locally & internationally Key Responsibilities Compliant to workplace policies, rules, procedures and standards Ability to work within a pressurized environment Maintain and uplift the quality, presentation and food on offer through effective supervision and on the job training of staff, as well as effective organization and planning Assist with preparation and be responsible for the execution of all service periods and function from the ground floor kitchen. Bi-monthly stock takes and O/E counts. Manage and control department financial budgets staff productivity, food cost and variable expenses. Complete all daily duties as set out in departmental duties and requirements Good daily planning and forecasting planning skills to meet deadlines with regards to functions, service, operations and administration. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Cape Town, WC, ZA