Fine Dining and 5-Star Pastry Sous Chef

Salary:                   Industry related
Area:                     Kruger National Park - Mpumalanga
 
Key Responsibilities

• Effective daily execution of the pastry kitchen in line with the Company Standards of Excellence
• Maintaining fridges and stores to the highest hygiene and stock rotation standards
• Communication with kitchen and lodge front of house staff to ensure the smooth running of the department
• Correct use and maintenance of kitchen equipment
• Timeously and accurately order necessary ingredients to enable the section to produce the required items
• Maintain a set of recipes which should be used to produce Pastry section items on a continuous basis
• Focus on training and development of kitchen skills.
• Handover responsibilities and requests to the next shift coming on duty and ensure that a handover is received from previous shift, when coming on duty.
• Contribute towards the sustainability operations of the lodge, operating within lodge environmental parameters and constantly looking for ways to further ‘green’ lodge operations.
• All roles at the Company may be required to perform other tasks as reasonably requested from time to time and as required by the business and/or operation. The Company fosters a culture of collaboration, and with this a support of the multi-skilling of staff

 
Skills & Experience
Senior High School/Secondary School qualification.
Minimum of 4 years experience in a medium sized pastry kitchen and a three years chef’s qualification.
Understanding of kitchen procedure and timing requirements, able to plan accordingly.
Creativity and the ability to formulate new menus within the pastry kitchen
Ability to train and manage staff, with basic knowledge of labour legislation.
Knowledge of safety procedures and the use of firefighting equipment.
First Aid training (provided by company).
Good communication skills.
Care in personal hygiene and grooming.
 
Availability:  Immediately
 
Forward your CV and application with the below details to: 

1. Copy of your CV in Word format.
2. Recent image of yourself in Chef attire
3. Food portfolio of your fine dining images