Assistant Pastry Chef

Roles and responsibilities

• Ensures kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers. Familiarity with property safety, first aid, and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated, and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.
• Pick up goods ordered from the store or other kitchens
• Acceptance and storage of food deliveries
• Ensure any stock is rotated regularly
• To assist the junior chefs to carry out daily and weekly procedures including temperature checks, food labeling/dating and storage, and ensuring records of such are up to date
• Minimize wastage/spoilage
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Actively participates in hygiene and HACCP programs
• Any other duties, which may be assigned to you from time to time as directed by your supervisor or manager
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel
• Inspire guests with an attitude of personal attention to their requests
• A commitment to a sense of urgency, immediacy, and total responsiveness
• Intuitively anticipate guests' needs and address them in a refreshingly unique manner
• Proactively find opportunities for innovative service delivery
• Demonstrate commitment to uncompromising standards of excellence
• Approach each guest in a confident and welcoming manner
• Work as a team with all other departments in their effort to delight the guests
• Demonstrate a willingness to go the extra mile to exceed guests' expectations
• Always taking care of guests’ security and privacy
• Take personal responsibility for meeting guests' needs
• Communicate effectively to always ensure service excellence
  

Skills & Qualifications

• Culinary experience within a luxury hotel is required, resort experience will be preferred
• Postgraduate and/or Hotel Management School, Apprenticeship with the diploma is an advantage
• Must have basic knowledge of kitchen operation, full knowledge of sanitation requirements in handling food

Desired candidate profile

1. Food Preparation & Cooking

• Ingredient Preparation: Prepare ingredients for cooking, such as chopping vegetables, marinating meats, and prepping sauces. This is a core function that requires attention to detail and consistency.
• Cooking: Prepare and cook food in accordance with the menu specifications, ensuring that dishes are presented to the highest standard.
• Station Management: Work in a specific station of the kitchen (e.g., grill, sauce, pastry, or pantry), ensuring that all dishes for that section are prepared and served on time.
• Plating & Presentation: Plate dishes with a focus on visual appeal and presentation, adhering to restaurant standards. Ensure that each plate is consistent in quality, portion size, and aesthetic.

2. Quality Control

• Consistency: Maintain consistency in the preparation and presentation of dishes across each shift. Ensure that all dishes meet the quality standards set by the head chef.
• Taste & Flavor: Constantly taste and adjust seasoning, sauces, and cooking times to ensure optimal flavor. Ensure that all dishes are properly seasoned and balanced.
• Portion Control: Ensure that portion sizes are correct according to the menu specifications and avoid wastage by following proper portioning procedures.

3. Kitchen Operations & Safety

• Hygiene & Cleanliness: Adhere to strict hygiene, cleanliness, and safety protocols at all times. Ensure that the kitchen and cooking stations are clean, sanitized, and organized.
• Food Safety: Follow proper food safety procedures, including the correct storage and handling of food, particularly raw ingredients like meat, seafood, and dairy.
• Equipment Maintenance: Use kitchen equipment and tools responsibly. Ensure that all kitchen equipment is maintained and cleaned according to safety and cleanliness guidelines.

4. Teamwork & Collaboration

• Supporting Senior Chefs: Assist the Chef de Partie and Sous Chef in the execution of dishes and day-to-day kitchen operations. Take direction and learn from more senior members of the kitchen brigade.
• Collaboration with Kitchen Staff: Work closely with other members of the kitchen team, including commis chefs, kitchen porters, and front-of-house staff, to ensure smooth operations and service delivery.
• Training & Mentorship: As you gain experience, assist in training more junior team members (such as Commis Chefs) by showing them proper techniques and kitchen practices.

5. Menu & Recipe Execution

• Following Recipes: Ensure that all dishes are prepared according to the recipes, portion sizes, and presentation guidelines provided by the chef. Keep up to date with any menu changes and ensure those are implemented.
• Creative Input: While this is usually a junior position, some Demi Chefs are encouraged to contribute ideas to the menu or offer suggestions for improvement. They might have the opportunity to assist in developing new dishes or seasonal specials.

6. Inventory & Stock Control

• Stock Management: Keep track of inventory in your section, ensuring that ingredients are used efficiently and wastage is minimized. Alert the Chef de Partie or Sous Chef when supplies are running low.
• Ordering Ingredients: Depending on the size of the kitchen, Demi Chefs may help with ordering ingredients or ensuring the correct stock levels are maintained.

7. Work Under Pressure

• Time Management: Work efficiently, particularly during service times, ensuring that orders are completed on time and dishes are delivered promptly. In a high-pressure environment, this means managing multiple tasks simultaneously without compromising quality.
• Handling Stress: Be able to work calmly under pressure, especially during busy service periods, managing stress and staying focused on producing quality dishes.