Company: Singita

Position: Pastry Head Chef

Location: Grumeti, Tanzania

JOB PURPOSE

The main purpose of the Pastry Head Chef is to manage the kitchen and the quality of food in the pastry section, in line with the Singita Standard of Excellence and SOPs.

KEY RESPONSIBILITIES

• Drive the broader goals of the Company by planning and implementing strategic plans and goals.
• Ensure the ultimate food experience for the guests, in line with the food concept of the lodge.
• Effective guest interaction to enhance guest experiences.
• Supervise the quality of food produced and served in a hygienic manner.
• Design menus, follow and implement new food concepts.
• Monitor the quality and care of equipment and products, minimizing breakage.
• Administration of orders to minimize shortages and wastage.
• Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from the previous shift when coming on duty.

Preparation of pastry items to Singita standards, including:

• Breads
• Croissants
• Danish pastries
• Ice-creams
• Sorbets
• Cakes
• Biscuits
• Desserts
• Identify and eliminate potential risks in the workplace to ensure minimal liability to Singita.
• Run the kitchen in a cost-effective manner, within an agreed budget.
• Strategic management of food to reduce waste, such as portion control and stock rotation.
• Implement and maintain Health and Safety procedures, such as cleanliness and hygiene of the kitchen kept to the highest standard.
• Communicate with departmental teams to ensure that guest needs are met and operations run effectively.
• Look for opportunities to grow and train staff, and be involved in succession planning.
• Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further “green” lodge operations.
• Actively participate in and effectively communicate and support Singita's conservation message and purpose.
• All roles at Singita may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation.
• Singita fosters a culture of collaboration, and with this, supports the multi-skilling of staff.

• Manage the kitchen and the quality of food in the pastry section, in line with the Singita Standard of Excellence and SOPs.
• Drive the broader goals of the Company by planning and implementing strategic plans and goals.
• Ensure the ultimate food experience for the guests, in line with the food concept of the lodge.
• Effective guest interaction to enhance guest experiences.
• Supervise the quality of food produced and served in a hygienic manner.
• Design menus, follow and implement new food concepts.
• Monitor the quality and care of equipment and products, minimizing breakage.
• Administration of orders to minimize shortages and wastage.
• Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from the previous shift when coming on duty.
• Preparation of pastry items to Singita standards, including: Breads, Croissants, Danish pastries, Ice-creams, Sorbets, Cakes, Biscuits, Desserts.
• Identify and eliminate potential risks in the workplace to ensure minimal liability to Singita.
• Run the kitchen in a cost-effective manner, within an agreed budget.
• Strategic management of food to reduce waste, such as portion control and stock rotation.
• Implement and maintain Health and Safety procedures, such as cleanliness and hygiene of the kitchen kept to the highest standard.
• Communicate with departmental teams to ensure that guest needs are met and operations run effectively.
• Look for opportunities to grow and train staff, and be involved in succession planning.
• Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further “green” lodge operations.
• Actively participate in and effectively communicate and support Singita's conservation message and purpose.
• Perform other tasks as reasonably requested from time to time and as required by the business and/or operation.
• Support the multi-skilling of staff.

• Pastry preparation
• Menu design
• Food quality supervision
• Hygiene and sanitation
• Cost-effective kitchen management
• Waste reduction
• Health and Safety procedures
• Staff training and development
• Sustainability practices
• Conservation communication
• Guest interaction
• Equipment and product care
• Order administration
• Risk identification and elimination
• Team communication
• Succession planning

• Bachelor Degree Certificate Degree Diploma Secondary Education Vocational / Technical