Pastry Chef de Partie 
(11655)

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. 

Alongside ancient rainforest, within the lush green expanse of a working tea plantation, One&Only Nyungwe House is an idyllic eco retreat offering once-in-a-lifetime experiences in the heart of magical Rwanda. The warm 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 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. We don’t just exist in Nyungwe’s environment, we exist with the environment; from working the land or building a shelter, we like to give back in as many ways as we can to help our communities flourish. 

• Position                           Chef de Partie Pastry
• Level                               Supervisor
• Department                     Food & Beverage
• Reports to                       Chef de Cuisine
• Subordinates                  Demi Chef, Commis Chef, Steward

Job Summary

The Chef De Partie Pastry is responsible for preparing and costing dishes in conjunction with the Sous chef and Chef de Cuisine and is responsible for ensuring that standards are maintained for his/her section. It is a vital part of the position to keep food quality for both guests and coleagues to the best standard potentially possible. It is also vital to keep the colleague moral high and so have a good working atmosphere, productivity and confidence level will rise with a highly motivated team. He/she is responsible for his/her professional appearance and will be expected display themselves to company’s grooming standards All HACCP standards are followed and improved consistently.

Key Duties and Responsibilities

 Workplace policies, rules and procedures.

•     Be familiar with workplace policies, rules and procedures.

• At all times, adhere to: Colleague Handbook, Group and unit policies, Departmental operating procedures/work flows, Ad hoc communication (notices, instructions by management, meetings, etc.), Legal and contractual obligations (health and safety, good faith, conditions of employment, etc.)
• Produce all necessary food for all food service operations as required as instructed by the Sous chef or Chef de Cuisine
• Ensure that high standard of food is consistently maintained and improved upon
• Be innovative and strive for change and continually be up to date with food trends and fashion
• Stock loss / damage to be minimised and monitored
• Pro-active requisitioning maintaining minimum par levels of food for his/her section of the kitchen.
• Assist in monthly stock taking
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
• Ensure that the cleaning of kitchen and kitchen equipment for all outlets including the colleague food service areas are to the agreed standard.
• Be flexible to host events & guests alone on private dining.
• To understand and comply with food hygiene regulations.
• All food to be wrapped, marked, dated and stored on designated shelves at correct temperature
• To support Chef de Cuisine /Sous chef in training colleagues, records to be available for each individual colleague.
• To ensure that all equipment is clean and in good working order.
• Report any equipment faults to Sous chef/Chef de Cuisine.
• On-going – 95% quarterly hygiene audit score
• To ensure colleagues are appropriately dressed and look professional.
• To ensure and enforce personal hygiene.
• Leading by example is vital for this position.
• To attend all statutory training as required by the company.
• Ensure safe and healthy work environment for colleagues.
• Avoid unauthorised personnel entering storage areas.
• Knowledge and understanding of proper use on all chemicals in the kitchen.
• Standards checklists followed.
•   Follow HACCP standards.
• To carry out any reasonable requests made by a member of the management team.

Skills, Requirements and Qualifications

• Culinary qualification
• 5 years’ culinary experience 
• Exposure and experience in international food standards
• Excellent use of various cooking methods, ingredients, equipment and processes
• Ability to multitask and work efficiently under pressure
• Knowledge of best cooking practices
• Exposure to 5-star resort standards
• Supervision skills
• Fluency in English is essential, any additional languages is preferable
• 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.