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PASTRY DEMI CHEF DE PARTIE, LUXURY HOTEL, CAPE TOWN The ideal candidate will assist and support in the preparation of high-quality food, contributing to the highest standard of presentation of dishes served, while maintaining hygiene and safety standards in the kitchen environment. You will be working in a fast paced, high-energy environment where creativity and attention to detail are highly valued. Key Requirements: Hospitality / Culinary/ Patisserie qualification is preferred. At least 1 to 2 years previous experience within a 4/5 * hotel kitchen environment in the capacity of Pastry Commis Chef. Understanding of various baking and dessert making methods, ingredients, equipment and procedures. Excellent record of time keeping. Accuracy and speed in handling emergency situations and providing solutions. Familiar with industry best practices. Passion for patisserie and the culinary arts with a strong desire to learn and grow in the industry. Be well versed in the English language essential (additional languages are a plus). Ability to multitask and to work long hours on your feet within a fast-paced pressurized environment. Knowledge of kitchen hygiene and safety standards. Positive; friendly attitude and strong work ethic. Well-groomed and professional disposition. Strong desire to provide excellent service. Excellent communication and interpersonal skills with the ability to work within a team Strong attention to detail and efficiency pertaining to area of responsibility. Flexibility to work on weekends, public holidays, evenings and as per operational requirements. Key Responsibilities: Assist the Pastry Chef de Partie in preparing ingredients, preparing components of dishes, and assembling plates according to the restaurant’s recipes and specifications, maintaining high standards of quality and presentation. Oversee a designated section of the kitchen, under the guidance of the Pastry Chef de Partie, ensuring that all tasks are completed efficiently and that dessert items are ready for service. Receive; store, and handle food ingredients properly, following hygiene and safety procedures to ensure freshness, quality, and compliance with health regulations. Maintain cleanliness and organization in the kitchen, including workstations, equipment, and storage areas, to facilitate efficient food preparation and service. Collaborate with other members of the culinary team, including chefs, cooks, and kitchen assistants, to coordinate tasks, communicate effectively, and ensure smooth operations during service hours. Assist in quality control measures, including taste testing, visual inspection of dishes, and adherence to portioning and plating standards, to maintain consistency and excellence in culinary output. Perform other duties and tasks as operationally required
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