Pastry Sous Chef

Description:

The role of the pastry sous chef is to support the executive chef/ head chef in the implementation of menus at the lodge. Quality check taste, and presentation of dishes to ensure the excellent standard of the food. KEY FOCUS AREAS
- Assist the Executive Chef/Head Chef in the following tasks:
- Implement menus at the lodge.
- Quality check taste and presentation of dishes to ensure the excellent standard of the food.
- Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
- Ensure that all food is being prepared to the highest standards.
- Ensure efficient work with the focus on completing the task within the time available and to the standard set.

REQUIREMENTS QUALIFICATIONS AND SKILLS

• Grade 12 (essential)
• Degree/Diploma in Culinary Arts
• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Basic knowledge of planning, budgeting, and departmental administration.
• Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.

Requirements:

• Grade 12 (essential)
• Degree/Diploma in Culinary Arts
• Sound knowledge of food preparation and Kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Good knowledge and understanding of stock procedures and control.
• Good knowledge of product and supply.
• Basic knowledge of planning, budgeting, and departmental administration.
• Basic knowledge of creating, implementing, and maintaining written control documents and training manuals.