Commis Chef - Pastry Western Cape

Westin Hotels & Resorts is actively recruiting for a Commis Chef - Pastry position in Western Cape. This is an excellent opportunity for professionals in the Hospitality / Hotel / Restaurant sector looking to advance their careers.

• Experience Level: 1 - 2 years • Educational Background: Matric or equivalent • Industry Focus: Hospitality / Hotel / Restaurant • Location Preference: in Western Cape

The Commis Chef - Pastry position is an important role within the Hospitality / Hotel / Restaurant sector, offering meaningful career development and professional growth opportunities.

This role in Hospitality / Hotel / Restaurant offers valuable career progression opportunities aligned with your experience level and professional aspirations.

When applying for this Commis Chef - Pastry position, ensure your CV highlights: • Relevant experience matching the 1 - 2 years requirement • Educational qualifications in line with Matric • Specific achievements in the Hospitality / Hotel / Restaurant field • Any certifications or specialized training

The Hospitality / Hotel / Restaurant sector in South Africa continues to show strong demand for skilled professionals. This position represents a valuable opportunity in the current job market.

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Reporting to the Kitchen Management team, the successful candidate is responsible to assist in the kitchen operation, uphold the exceptional service standards and quality within a pressurized environment whilst you embrace the ethos of The Westin Cape Town Culture in accordance with Marriott International Policies and Procedures.

Education and Experience

Recognised appropriate qualification advantageous 1- 2 years’ experience in reputable hot kitchen in a similar position within a 5 star environment Competency of all relevant cookery skills Ability to work within a pressurized environment Ability to use Initiative and be proactive and self-driven Ability to work without supervision and within a team Ability to work within a pressurized environment  Ability to manage and work with high volume work load Attention to detail pertaining to area of responsibility Required to work rostered shifts and irregular hours as per operational requirements Flexible working hours as well as available to work weekends and Public holidays as per operational requirements

Preparation and service of dishes within the pastry section  Proactive, self-motivated Individual with good professional work ethic Support the operations within the pastry kitchen  Sound understanding of all health & safety regulations Ensure the highest standards of hygiene and quality are maintained throughout the kitchen Assist where necessary within the kitchen departments.

Safety and Security

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

Policies and Procedures

Follow company and department policies and procedures. Protect company tools, equipment, machines, or other assets in accordance with company 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

Assist other employees to ensure proper coverage and prompt guest service.

Communication

Speak to guests and co-workers using clear, appropriate and professional language.

Working with Others

Support all co-workers and treat them with dignity and respect. Develop and maintain positive and productive working relationships with other employees and departments. Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

Comply with quality assurance expectations and standards.

Physical Tasks

Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

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. Ensure the quality of the food items and notify manager if a product does not meet specifications. 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. Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. 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. Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance). Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all  local, state, and federal regulations.

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. Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to  established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as  appropriate. Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control  issues to appropriate personnel. Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

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. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption. Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them  with utensils. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and  equipment. Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts. Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.          

Set-up

Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Banquet/Buffet

Breakdown work station and return and label back-up items according to proper food handling procedures.