PASRTY SOUS CHEF – O&L Leisure (Pty) Ltd

Assisting the Executive Chef in operating the pastry section of the kitchen whilst leading the Pastry brigade to create high-quality pastries and bakery. Maintain quality standards and consistency and maximize Pastry value adds by creating extra revenue streams in all outlets through offering and enhancing the Pastry experience. The incumbent will also ensure the maintenance of stock levels in the pastry section and maintain the highest cleanliness and hygiene standards in the pastry and bakery section…

Key Performance Areas:

• Pastry Kitchen Management
• Checks the quality of fresh and frozen produce received and monitors average cost pricing
• Be innovative in terms of the guest experience.
• Setting the pastry product or brand standard for all food outlets
• Ensure all stock is procured that is needed for the operational menus
• Regular checks in perishable food fridges to ensure minimal food spoilage
• Control of production costs
• Menu, recipe, and food production
• Ensure that HACCP procedures are up to date and set standards
• Contributes to identifying and implementing employees training schemes to ensure that standard company operating standards and procedures and employment equity targets are met
• Research new products and services to meet Outlet goals
• Assist cost controller in developing and implementing strategies for procuring, storing, distributing goods/ services, and maintaining stock levels.

Requirements and experience:

• Culinary certificate or Diploma
• Minimum 3-5 years’ experience in a 5-star hotel and restaurant operations
• 4 years of specialized confectionary experience, preferably international
• HACCP trained or the equivalent
• Computer Literacy: MS Office, MICROS, Materials Control