Pastry Sous Chef
Pastry Sous Chef
This 5 * hotel restaurant is looking for a Pastry Sous Chef to join their team
Salary to be discussed during he the interview
Area: Cape Town
Under the leadership of senior management, primary areas of responsibility would be to
oversee all daily operations, the effective management and supervision of the Pastry
Required Experience & Qualifications
A recognised qualification plus three years’ experience within a similar operation
and level of responsibilities
Must have 5 years practical kitchen experience
Experience in Pastry a la carte and Banqueting functions
Proactive, self-motivated Individual with good professional work ethic
Good attention to detail
Good interpersonal skills and communication, guest relations
Flexible and reliable
Good supervisory, planning and staff delegation ensuring deadlines are met
Basic administrative and computer skills – ordering, handovers, “check” system,
MEP lists, SOP files
Employee Relations and skills development training
Menu engineering and implementation
Knowledge of the Occupational Health and Safety Act and HACCP
Good understanding of food trends locally & internationally
Report directly to the Head Pastry Chef.
Maintain and uplift the quality, presentation and food on offer through effective
supervision and on the job training of staff, as well as effective organization and
Assist with preparation and be responsible for the execution of all service periods
and function from the ground floor kitchen.
Bi-monthly stock takes and O/E counts.
Manage and control department financial budgets – staff productivity, food cost and
Complete all daily duties as set out in departmental duties and requirements
Please email your CV in Word format with a recent photo of yourself in your chefs uniform and your food profile to firstname.lastname@example.org
Apply for this job.