Head Pastry Chef 
(18803)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy™, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn. 

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion

Job Summary

Responsible for the running of the pastry and bakery kitchens at the One&Only (excluding Nobu) with the aim off maintaining the established standards, ensuring profitability and achieving maximum guest satisfaction.

Key Duties and Responsibilities

• Be familiar with workplace policies, rules and procedures.
• Do development interviews with staff (highlight training needs, decide on plan of action and track progress) on a Quarterly basis, in conjunction with performance appraisals.
• Assess compliance to standards and do on-the-job guidance/ training to address performance gaps.
• Keys to be signed in and out of security by Sous Chef. Night shift to request security to open up after hours.
• Avoid theft
• All storage areas to be locked after service - where applicable as night bakers need access
• Monthly operating equipment stock take to be carried out according to procedure
• No orders to go out without micros dockets
• Stock takes to be accurate by weighing off correctly and in correct unit of measurement
• Fridges to be kept clean at all times with items clearly labelled, prepped for stock takes.
• Operating Equipment to be stacked neatly for counting
• All order/issue requests to be allocated to correct store.
• Avoid over ordering and excess stock by referring to function sheets etc. before placing an order
• Place order requests on PeopleSoft according to market list, occupancy, dept. requirements & upcoming functions
• Arrange regular deep clean and maintain hygiene procedures & controls.
• On-going - 95% quarterly Hygiene Audit score.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature (staff only to bring up what they need for mise- en place).
• Ensure that high standard of food is consistently maintained and improved upon. 
• Mise- en place done according to standard recipes & costings.
• Presentation as per operational requirement
• Check consistency in food quality, timing, preparation and presentation
• Be aware of macro/ micro- environment and the effects on business & costs
• Keep budgets and cost in line to ensure that operation is profitable
• Effective planning, systems and controls
• Achieve maximum profits
• Costings to be done on all recipes
• Food cost below 30%
• Successful management of all hotel restaurants/ outlets
• Consistent standards
• Cost controls
• Trend setting & innovative projects
• Analysis & assessment to improve
• Accommodate all guests requests as far as possible
• Ensure that all staff are present according to department rosters
• Handover from chef on duty & Handover to relevant departments re. requirements for functions & service
• Check that all equipment is turned on & operational for service
• Delegate tasks for service to associates
• Draw up daily task lists & production schedule for service & function prep with assistance of subordinates
• Ensure that stock for service is sufficient and available

Skills, Requirements and Qualifications

• Matric
• Culinary qualification
• 13-15 years’ experience including 5 years in a similar position
• Exposure and experience in international food standards
• Knowledge of and experience in fine dinning, a la carte, buffet and banqueting service including show piece work
• Ability to communicate well in English both written and verbally
• Ability to develop and train staff
• Strong management skills
• High energy levels and ability to deal with stress
• Knowledge of food cost control and menu planning
• Knowledge of and experience in health and hygiene audits
• Knowledge of disciplinary procedures as set out by company

Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.