FUNCTION:

Reporting to the Head Pastry Chef, your primary areas of responsibility will be:

• Effective supervision of the pastry a la carte section within the pastry department and staff resources through Systematic controls, effective delegation and supervision in accordance with Company Procedures and Standards.
• Effective supervision of section MEP / planning to ensure consistency in food quality, execution and service delivery.

REQUIRED EXPERIENCE & QUALIFICATIONS:

• Be in possession of a recognised culinary diploma (additional pastry diploma advantageous). 
• Minimum 3 years ala carte service experience in a 5* hotel or restaurant establishment of similar standing essential.
• Experience in artisan bread making essential.  
• Proficiency in Microsoft packages (Word, Excel and email).
• Strong leadership and supervisory skills with similar level of responsibilities and previous experience in managing of staff
• Ability to clearly define section productivity standards with quality requirements and methods required to obtain them.
• Proactive, self-motivated Individual with good professional work ethic and positive attitude.
• Proficient skills in communication, problem solving, decision making and conflict resolution.
• Flexible to work all shifts required.
• Knowledge in current pastry trends and confident cooking skills in fine cuisine.
• Innovative thinking and creative flair – concept ideas and plating.
• Manage and cope with volume and high pressure environment.

KEY RESPONSIBILITIES:

• Compliance to work place policies, rules, procedures and standards.
• Department administration – ordering, handovers, “check” system, MEP lists, SOP files, kitchen expenses.
• Hands on management of food quality, presentation, preparation and consistency of the ala carte section and overseeing the department in the pastry head chef’s absence.
• Planning, organisation and delegation of tasks to associates ensuring deadlines are met regarding functions, service, operations and administration..
• Menu engineering, recipe costings and implementation in conjunction with the pastry chef.
• Maintain, asses and elevate quality and presentation standards through innovation and current trends 
• Managing and maintaining a high standard of kitchen hygiene, food storage and work practices in accordance to hotel policies and procedures.
• Staff management – training, development, productivity, performance, motivation.  
• Support department financials – portion controls, food wastage, productivity, department expenses.
• To practise the Westin Core values.