Pastry Sous Chef (m/f)

Duties

• Assisting the Executive Chef in operating the pastry section of the kitchen whilst leading the Pastry brigade to create high-quality pastries and bakery
• Maintain quality standards and consistency and maximize Pastry value adds by creating extra revenue streams in all outlets through offering and enhancing the Pastry experience
• The incumbent will also ensure the maintenance of stock levels in the pastry section and maintain the highest cleanliness and hygiene standards in the pastry and bakery section
• Pastry Kitchen Management
• Checks the quality of fresh and frozen produce received and monitors average cost pricing
• Be innovative in terms of the guest experience
• Setting the pastry product or brand standard for all food outlets
• Ensure all stock is procured that is needed for the operational menus
• Regular checks in perishable food fridges to ensure minimal food spoilage
• Control of production costs
• Menu, recipe, and food production
• Ensure that HACCP procedures are up to date and set standards
• Contributes to identifying and implementing employees training schemes to ensure that standard company operating standards and procedures and employment equity targets are met
• Research new products and services to meet Outlet goals
• Assist cost controller in developing and implementing strategies for procuring, storing, distributing goods/ services, and maintaining stock levels

Requisites

• Culinary certificate or Diploma
• Minimum 3-5 years’ experience in a 5-star hotel and restaurant operations
• 4 years of specialized confectionary experience, preferably international
• HACCP trained or the equivalent
• Computer Literacy: MS Office, MICROS, Materials Control

Notes

• Only shortlisted applicants will be contacted