Job Description

Description:

VACANCY: Pastry Chef

Reporting to: Executive Chef

Duties include but are not limited to:

Ensure that kitchen cleanliness and hygiene standards are adhered to as per SOPs

Manage the pastry section ensuring correct stock levels and requisitions are in accordance with Standard operating procedures (SOPs)

• Must have experience in artisanal bread making, pastries and confectionery

Provide on-going training/support to trainees to ensure they meet recipes standards

Maintain fridges and stores to ensure it is clean and stocked at correct levels

Clean, organize, label and rotate section stock in accordance with SOPs

Follow direct instruction provided by the Executive Chef and Group Executive Chef

Ensure that all meals are prepared to highest standards

Conduct quality checks on plate presentation done by junior staff

Knowledge of best practices for safety and sanitation

Responsible for stock taking in kitchen

Provide on-going training to staff to ensure they meet current menu recipes and standards

Inform Kitchen and Food and Beverage staff of menu specials and out of stock menu items

Must be courteous and able to communicate well with staff and guests

Follow all safety, security standards and policies and procedures

Inform Maintenance of any faulty equipment as soon as possible

Minimum requirements:

Diploma in Food preparation and Culinary arts

Minimum 4 yearsxe2x80x99 experience as a Chef in a hotel kitchen

Must be able to work public holidays, weekends, night shift hours, predominantly graveyard shift (23:00pm-08:00am)

To apply for this position, please forward a detailed CV to by no later than the of 15th of September 2023.

VACANCY: Pastry Chef

Reporting to: Executive Chef

Duties include but are not limited to:

Ensure that kitchen cleanliness and hygiene standards are adhered to as per SOPs

Manage the pastry section ensuring correct stock levels and requisitions are in accordance with Standard operating procedures (SOPs)

• Must have experience in artisanal bread making, pastries and confectionery

Provide on-going training/support to trainees to ensure they meet recipes standards

Maintain fridges and stores to ensure it is clean and stocked at correct levels

Clean, organize, label and rotate section stock in accordance with SOPs

Follow direct instruction provided by the Executive Chef and Group Executive Chef

Ensure that all meals are prepared to highest standards

Conduct quality checks on plate presentation done by junior staff

Knowledge of best practices for safety and sanitation

Responsible for stock taking in kitchen

Provide on-going training to staff to ensure they meet current menu recipes and standards

Inform Kitchen and Food and Beverage staff of menu specials and out of stock menu items

Must be courteous and able to communicate well with staff and guests

Follow all safety, security standards and policies and procedures

Inform Maintenance of any faulty equipment as soon as possible

Minimum requirements:

Diploma in Food preparation and Culinary arts

Minimum 4 yearsxe2x80x99 experience as a Chef in a hotel kitchen

Must be able to work public holidays, weekends, night shift hours, predominantly graveyard shift (23:00pm-08:00am)

To apply for this position, please forward a detailed CV to by no later than the of 15th of September 2023.

Qualifications:

Minimum requirements:

Diploma in Food preparation and Culinary arts

Minimum 4 yearsxe2x80x99 experience as a Chef in a hotel kitchen

Must be able to work public holidays, weekends, night shift hours, predominantly graveyard shift (23:00pm-08:00am)

Hyatt House Johannesburg Rosebank