Responsibilities:

Communication and Conduct

• Attend daily shift briefings to keep yourself informed of daily operational requirements.
• Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef
• Lead by example using AccorHotels’s: Mission, Vision & Values
• Communicate daily with supervisors to ensure open lines of communication.
• Ensure all kitchen colleagues are aware of standards & expectations.
• Promote a fun/ professional and disciplined work environment.
• Actively share ideas, opinions & suggestions in daily shift briefings.
• Always present yourself in a full chef’s uniform following all personal hygiene and grooming requirements
• Support & motivate kitchen colleagues.

Health and Safety

• Always promote Health and Safety
• Ensure personal knives and tools are at the utmost cleanliness and always maintained.
• Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme.
• Ensure that all areas in the kitchen are always kept clean and tidy. 
• Adopt a clean as you go approach.
• Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down.

Stock Management

• Ensure storeroom requisitions requested are accurate to minimize repeat visits.
• Maintain cleanliness and proper rotation of stock in all chillers following FIFO system.
• Ensure stock is stored and labelled correctly.

Training and Development

• Strive to develop as a leader by attending Accor Hotels Managerial Courses
• Support/Coach/Lead & Motivate kitchen colleagues.
• To undergo training in both formal courses and on-the-job to develop baking and kitchen
• organizational skills.
• Actively seek tools for self-growth and development.
• Complete all assigned trainings on Ines.
• Maintain consistent on the job training sessions for culinary colleagues.

Sustainability and Stock

• Always minimize wastage/ spoilage and record wastage on Winnow system.
• To aid stock taking within the total Kitchen Department in conjunction with the Executive Pastry Chef.
• Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield.

Food Quality and Control

• Strives to maintain & improve all food preparations & presentations.
• Strives to improve Guest Satisfaction results for Food Quality
• Act as an extension of kitchen managers to communicate consistency & quality.
• Daily checks of all mise en place to ensure freshness & quality standards.
• Support colleagues on sections to ensure consistency.
• Perform tasks to the standards & expectations set forth, ensure that all Pastry production served is of a high quality and served at a safe and appropriate temperature.
• Complete assigned tasks in an efficient and timely manner.
• Assign and follow – up tasks as dictated by business volumes and supervisors.
• Performs any other reasonable duties as required by the department head.

Qualifications

• Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine.
• 5 years of experience in a luxury hotel environment
• Accreditation from a recognized Culinary School (an asset)
• Food Hygiene and Safety trained.
• Strong communication skills
• Enthusiastic and guest driven.
• Computer literate in Excel, Word, Outlook, Materials, and e- mail.
• Analytical and Conceptual thinking ability and implementation skills
• Must be flexible in terms of working hours.
• Must be physically fit.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
• Must maintain composure and a level head under pressure.
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Must be effective at handling problems in the workplace, including anticipation,
• prevention, identification, and solutions as necessary.
• Must possess outstanding guest services skills