Job Description

About Us

Fedics is looking for an experienced and passionate Pastry Chef to join our team. Your expertise in preparing a variety of mouthwatering desserts and pastries, combined with your creative flair in developing unique tastes and recipes, will be essential in delighting our customers.



As a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients

reduced costs, risk and complexities

together with

increased quality, efficiency and productivity

. We specialise in

Catering

,

Facilities Management

,

Cleaning and Hygiene

,

Pest Control

,

Protection

,

Energy

,

Procurement

,

Workspace Design

,

Engineering, Remote Camps

, and more.

Developing our people

- the heart of Tsebo - is the foundation of our purpose. The result is a knowledgeable workforce that is in touch with every nuance of our clients' needs.

DOWNLOAD OUR ONE-PAGER

to find out more about who we are in a nutshell.

Duties & Responsibilities

To ensure that all stocks are kept under optimum conditions. To ensure that all mise-en-place is always freshly prepared and on time. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. To ensure that all dishes reach the hot plate correctly garnished the correct portion and size, presented on the prescribed serving dish in the prescribed manner. To ensure that his section is being kept clean and tidy at all times. To ensure that junior cooks and trainees receive the right training and optimum guidance. To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef. To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy. To deputise in the sous chef's absence and take charge of the kitchen when directed to do so. To attend training courses and seminars as and when required. To strive to study management subjects in preparation for future advancement All aspects of Purchasing, Food preparation & Presentation Menu design, Planning & implementation Extraordinary Cooking Skills /Creativity and new ideas required/Chefs tables, cooking demos Ensure that all equipment/stock/uniforms under his control are managed and kept secure Human Resources management /efficiently manage a team of staff Monitor and manage a cost effective production process reflecting best Practices Ensure a consistent Food and Beverage COS in all outlets are maintained and in line with agreed upon Benchmark targets. Monitor and Manage Hygiene standard and status in all kitchens 90 % external audit Maintain & Manage HACCAP standard of Complex /food sample Management Attend & Chair Internal Meetings as well as Client meetings as directed /required Ensure the compliance of Company's to Health and Safety standards on the complex. Promote and ensure a safe working environment to guests and staff Familiarise yourself and comply to existing procedures to ensure consistency Maintain all Company's GMP's & QA documents & Best Practices Monitor and manage a cost effective production process Responsible for Gross Profits on all Food items Controls such as Weekly Stock takes/Stock rotation /par stock levels to be maintained Portion control /Reduce Pilferage/Losses /Batch cooking system in place Ensure a consistent Food and Beverage COS are maintained & Improved Attend Company's nominated Courses for personal development and growth May be required to assist with any other duties that may be outside scope of responsibility

Skills and Competencies

Organizing and leadership skills Willingness to replenish professional knowledge In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.) Proven experience as a Pastry Chef, baker or relevant role Great attention to detail and creativity Certificate in culinary arts, pastry-making, baking or relevant field

Qualifications

Minimum Matric A minimum of 2 years of experience in kitchen preparation and cooking. Relevant tertiary qualification and Associate Culinary Degree / or recognized in service training. * At least 6 months experience in a similar capacity.