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Pastry Chef
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2 years ago3852 views
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General Details
Description
KEY OUTPUTS
- Kitchen Hygiene standards set
- Abide by the Menu set according to Food Styling Guide and approved by the company’s Food Fundi
- Up to date with What’s Hot & What’s Not for the company’s Food
- Through the Tummy of the Guest Bops
- Creative Bush Banqueting according to Food Styling Guide
- Proactive Maintenance
- Good communications with:
- All chefs; including the Executive Chef
- Heads of Department
- Lodge Manager
- Suppliers
- Good stock controls and stock rotation
- Assist with the management of food orders, storerooms and fridge and deep freezers
QUALIFICATIONS AND SKILLS
- Knowledge of various cooking methods, ingredients, and procedures with emphases in Pastry
- Computer Literate and sound knowledge of Excel and Word
- Familiarity with industry’s best practices
- Ability to execute instructions by the Executive Chef or Lodge Manager
- Creativity
- Time-management skills
- Dietary Knowledge
- Handles pressure in a professional manner
- HACCP (FIFO etc.)
- Ability to work well with other chefs
- Ability to mentor and train staff
- Valid RSA Drivers Licence would be beneficial
PERSONAL CHARACTERISTICS
- Good interpersonal skills
- Sense of urgency
- Passionate about guest delight
- Attention to detail
- Diligence and self-motivation to meet deadlines and keep on top of your job
- Willingness/ability to share information and teach and inspire others
PREVIOUS WORK EXPERIENCE REQUIRED
- At least 2+ years Chef experience as a Pastry chef in five-star lodge or hotel
- Formal Qualification/s
- Understanding and experience on PANstrat or Pastel is favourable
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Id Subtitle 1069565070
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ABC Worldwide
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Overview - What The Role Entails
The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his/her absence. The main purpose of the senior sous chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Company standards. Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.
Remuneration:
Market Related Salary - NegotiableAccommodationUniformsMed Aid contributionPension / Provident fundOff day cycleAnnual leave
What You will Need
A minimum of 5 years management experience in a medium sized kitchenMatric qualificationProfessional cookery qualificationAssertiveness, patience and good organizational skillsUnderstanding of kitchen procedure and timing requirements and be able to plan accordinglyPassion for cheffing and kitchen-related dutiesGood communication skillsThe ability to implement and maintain health and hygiene proceduresKnowledge of safety procedures and the use of fire-fighting equipmentFirst-Aid trainingThe ability to deal with constructive criticism and present healthy, innovative and modern dishes
What You will do
In broad terms the sous chef oversees the following key result areas:
Supervision and training of the kitchen staff in line with the Company Standard.Preparation of food, in line with Company Standards of Excellence.Effective guest interaction to enhance guest satisfaction.Effective management of staff canteens.Administration of orders to minimize shortages and wastage and effective stock control.Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.Correct use and maintenance of kitchen equipment.Maintaining fridges and stores to the highest hygiene and stock rotation standards.Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.Achieving service excellence though Teamwork.
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