Pastry Sous Chef – O&L Leisure (Pty) Ltd

PURPOSE OF THE POSITION:

To manage the pastry kitchen and items for all related food outlets whilst ensuring high quality goods are produced for each outlet and retail.

KEY ACCOUNTABILITIES:

• Runs the Pastry department
• Manage the pastry section for optimum production , quality and taste
• Plan sequence and time cooking operations to meet restaurant or banqueting service periods
• Plan and solve challenges and make decisions that impacts the final product before going to the client
• Working in a tight production schedule to assure all products delivered on time
• Setting the product or brand standard for all food outlets
• Control production cost.
• Conduct monthly stock takes to ensure controls are in place
• Coordinate the work and activities of subordinates
• Strong leadership abilities(hands on and lead by example)
• Training and developing others(growing people)
• Communication with head of department ,assistant ,peers and subordinate
• Ensure that the set Hygiene standard is followed by all staff at all times

QUALIFICATIONS & EXPERIENCES:

• Culinary Certificate or Diploma
• Minimum 5 years’ experience in 5 star hotel and\or restaurant operations
• 4 years – Specialist confectionary experience
• Minimum 2 years international experience
• HACCP trained or the equivalent
• Culinary Achievements will be an added advantage

SKILLS REQUIRED:

• Effective Communication
• Interpersonal Skills
• Ability to Work Independently
• Attention to detail and Accuracy
• Computer literacy
• Organizing and leadership skills.