Demi Chef de Partie (Pastry) - The Cape Town EDITON Hotel (Pre-opening)

POSITION SUMMARY

Prepare breads and pastries, including preparing doughs and fillings,
proofing, baking, and decorating as appropriate. Review Production sheet
to understand variety of baked goods to be produced daily. Prepare and cook food
according to recipes, quality and presentation standards, and food prep
checklists. Maintain kitchen logs for food safety program compliance. Keep Chef
informed of excess food items for planning of daily specials.

Safely and appropriately use baking and measuring tools/equipment/appliances
to prepare baked foods. Follow and ensure compliance with food safety handling
policies and procedures, including personal hygiene procedures. Check and ensure
correct temperatures of kitchen appliances and food, and report issues
to management. Monitor the quality of food prepared and portions served
throughout shift.

Assist management in hiring, training,
scheduling, evaluating, counseling, disciplining, and motivating and coaching
employees; serve as a role model. Follow all company policies and procedures,
including safety and security; report accidents, injuries, and unsafe work
conditions to manager; complete safety training and certifications.

Ensure uniform and personal appearance are clean and professional; maintain
confidentiality of proprietary information; protect company assets. Speak
with others using clear and professional language and answer telephones using
appropriate etiquette. Develop and maintain positive working relationships
with others and support team to reach common goals; handle sensitive issues
with tact, respect, and confidentiality. Serve as a department role model
or mentor. Comply with quality expectations and standards.

Move, lift, carry, push, pull, and place objects weighing less than or equal
to 25 pounds without assistance. Move over sloping, uneven, or slippery
surfaces. Reach overhead and below the knees, including bending, twisting,
pulling, and stooping. Stand, sit, or walk for an extended period of time.
Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Report work related accidents, or other
  injuries immediately upon occurrence to manager/supervisor.
• Follow
  policies and procedures for the safe operation and storage of tools, equipment,
  and machines.
• Use proper equipment, wear appropriate personal
  protective clothing (PPE), and employ correct lifting procedures, as necessary,
  to avoid injury.
• Follow company and department safety and security
  policies and procedures to ensure a clean, safe, and secure environment.


• Identify and correct unsafe work procedures or conditions and/or report
  them to management and security/safety personnel.
• Complete appropriate
  safety training and certifications to perform work tasks.
• Follow
  property specific procedures for handling emergency situations (e.g.,
  evacuations, medical emergencies, natural disasters).

Policies
and Procedures

• Protect company tools, equipment, machines, or other
  assets in accordance with company policies and procedures.
• Follow
  company and department policies and procedures.
• Ensure uniform,
  nametags, and personal appearance are clean, hygienic, professional and
  in compliance with company policies and procedures.
• Protect the privacy
  and security of guests and coworkers.
• Perform other reasonable job
  duties as requested by Supervisors.

Guest Relations

• Welcome and acknowledge each and every guest with a smile, eye contact,
  and a friendly verbal greeting, using the guest's name when possible.

Communication

• Speak to guests and co-workers using clear,
  appropriate and professional language.
• Provide assistance to coworkers,
  ensuring they understand their tasks.
• Answer telephones using
  appropriate etiquette including answering the phone within 3 rings, answering
  with a smile in one's voice, using the callers' name, transferring calls
  to appropriate person/department, requesting permission before placing
  the caller on hold, taking and relaying messages, and allowing the caller to end
  the call.
• Talk with and listen to other employees to effectively
  exchange information.

Assists Management

• Serve as
  a departmental role model or mentor by working alongside employees to perform
  technical or functional job duties.

Working with Others

• Support all co-workers and treat them with dignity and respect.


• Partner with and assist others to promote an environment of teamwork
  and achieve common goals.
• Develop and maintain positive and productive
  working relationships with other employees and departments.
• Handle
  sensitive issues with employees and/or guests with tact, respect, diplomacy,
  and confidentiality.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Move, lift, carry, push, pull, and place objects
  weighing less than or equal to 25 pounds without assistance.
• Reach
  overhead and below the knees, including bending, twisting, pulling,
  and stooping.
• Stand, sit, or walk for an extended period of time or
  for an entire work shift.
• Visually inspect tools, equipment,
  or machines (e.g., to identify defects).

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according
  to the HACCP guidelines.
• Follow appropriate personal hygiene procedures
  to ensure food served to guests is safe for consumption, including disinfecting
  hands prior to handling food and wearing a hat/hairnet and proper footwear.


• Follow and ensure compliance with food safety and handling policies
  and procedures, such as product rotation, First In-First Out (FIFO); dating,
  labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold
  Chain compliance, across all food-related departments and areas.


• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.


• Ensure the quality of the food items and notify manager if a product
  does not meet specifications.
• Check and ensure the correctness of
  the temperature of appliances and food using thermostats and thermometers,
  including monitoring freezer systems, such as fans, drains, and doors,
  for proper operation, and report issues or problems to facility management.


• Communicate any assistance needed during busy periods to the Chef to ensure
  optimum service to guests.
• Report maintenance issues immediately
  to appropriate personnel (i.e., management or maintenance).
• Monitor
  the quantity of food that is prepared and the portions that are served in
  to control food waste and ensure that good food is not thrown away.


• Inform Chef of any excess food items that can be used in daily specials
  or elsewhere.
• Maintain up-to-date knowledge of company Food Safety
  Programs within assigned area of responsibility, as well as all local, state,
  and federal regulations.
• Maintain kitchen logs for food safety program
  compliance (e.g., A1, A2, QA).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives,
  and equipment to ensure sanitary conditions and meet the departmental standards,
  including using sanitizers required by health department.

Stocking/Receiving

• Monitor stock of kitchen supplies and food
  to identify needed items and ensure neat and orderly storage, and communicate
  potential product shortages, or price changes, to supervisor/manager.

Kitchen Tools & Equipment

• Use baking tools (for example,
  rolling pin, dough scraper, biscuit and dumpling cutters, sifter) to prepare
  baked foods.
• Use kitchen tools safely and appropriately, including
  using appropriate tools to open cartons, boxes, and cans; keeping knives
  sharpened; using proper knife handling procedures; using correct knives
  for particular food item or specific task; using dry pads when moving hot
  material; and engaging all appropriate safety devices prior to operating
  equipment.
• Use measuring tools (for example, scale, measuring cups,
  measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation

• Prepare and cook food according to recipes,
  quality standards, presentation standards, and food preparation checklist,
  establishing priority items.
• Weigh, measure, and mix ingredients
  according to recipes or personal judgment, using various kitchen utensils
  and equipment.
• Test foods to determine if they have been cooked
  sufficiently, using methods such as tasting, smelling, or piercing them
  with utensils.
• Prepare breads and pastries, including preparing doughs
  and fillings, proofing, baking breads and breakfast pastries, and decorating
  as appropriate.
• Review Production Sheet to understand daily variety
  of baked goods to be produced, finished, packaged, and stocked.
• Mix
  icings, frosting, and glazes to decorate pastry items using icing bags, cutters,
  and miscellaneous hand tools.
• Prepare bakery merchandise by accurately
  following thawing and baking guidelines to ensure product quality and visual
  appearance within production timelines.
• Convert measurements (for
  example, teaspoons to tablespoons) using measurement chart.
• Monitor
  food quality while preparing food and throughout the day utilizing the HACCP
  forms and production charts.
• Wash and peel (if required) fresh fruits
  and vegetables to prepare them for cooking or consumption.

Maintenance, Sanitation, and Cleaning Activities

• Ensure food
  storage areas are clean.

CRITICAL COMPETENCIES

Analytical
Skills

• Arithmetic Computation
• Learning

Interpersonal Skills

• Team Work
• Diversity Relations


• Interpersonal Skills

Communications

• Listening
• Communication
• English Language Proficiency


• Applied Reading

Personal Attributes

• Presentation
• Positive Demeanor
• Dependability


• Safety Orientation
• Adaptability/Flexibility


• Initiative
• Stress Tolerance
• Integrity

Organization

• Time Management
• Multi-Tasking


• Detail Orientation

Physical Abilities

• Stamina
• Proper Lifting Techniques

Stock
and Inventory

• Food Storage and Rotation

Equipment
and Tools

• Temperature Standards
• Kitchen Measurement
  Tools
• Thermometer and Thermostat
• Kitchen Equipment


• Cleaning Kitchen Tools/Equipment
• Kitchen Tools
• Kitchen
  Wares

Basic Cookery

• Bakery Procedures
• Mixing
  Skills
• Recipe
• Measurement
• Information Retention

Cleaning and Sanitation

• Sanitation Systems

PREFERRED QUALIFICATIONS

Education

Matric and culinary qualification

Related Work Experience

At least 2 years of related
work experience

Supervisory Experience

No
supervisory experience is required

But to create this magical experience, we need you.

We are looking for outgoing, authentically amazing people who are looking for
a place to work that inspires them, challenges them and makes them proud to come
to work. A place where service comes from the heart, not from a handbook.
A place that delivers a never-ending theatrical performance that continuously
delights and enchants each and every one of our guests.

We
invite you to join us today. In joining EDITION, you join a portfolio of brands
with Marriott International. Be where you can do your best work,​
begin your purpose, belong to an amazing global​ team,
and become the best version of you.