Pastry Sous Chef

Somerset West, Cape Town, South Africa

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Requirements:

A minimum of 3-years' experience in the culinary, food and beverage industry
Hotel and Restaurant Management qualification from a Culinary Arts institution a definite advantage
Good knowledge of different types of pastry, dessert, and cake decorating
Possess professional disposition with good communication and interpersonal skills
Ability to work a variety of shifts including weekends, days, afternoons, and evenings
Positive attitude and good communication skills

Responsibilities:

Managing the pastry section to maintain an exemplary level of food standards reflecting the needs and requirements of guests
Working closely with all departments to ensure a harmonious working atmosphere
Maintaining the highest level of hygiene as per the standards
Encouraging and building mutual trust, respect, and cooperation among team members
Serving as a role model to demonstrate appropriate behaviour
Ensuring compliance with food hygiene and Health and Safety standards
Guide and motivate pastry assistants and bakers to work more efficiently
Maintain a clean and orderly cooking station and adhere to health and safety standards
Ensuring Culinary Standards and Responsibilities are met for the Pastry Team Pre-requisites

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