Restaurant on internationally owned wine estate is looking for a Pastry Sous chef to prepare a variety of desserts, pastries or other sweet goods. Ideal candidate will be innovative, creative, detailed orientated, have an artistic eye and the ability to lead staff.

APPOINTMENT REQUIREMENTS
• Grade 12 + Completed Culinary Diploma
• Preferably 3-4 years previous experience as a Pastry Sous Chef
• Excellent use of various cooking methods, ingredients, equipment and processes
• Passionate about the hospitality industry
• Ability to maintain a professional working relationship with all departments and across cultures and religions
• Comfortable in dealing with very distinguished clientele
• Organizing and leadership skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc)

KPA’S
• Prepare a wide variety of goods
• Decorate pastries using different icings, toppings, etc to ensure the presentation will be beautiful and exciting
• Design new menu choices based on seasonal ingredients
• Assist head chef with pricing of pastry menu items
• Guide and motivate pastry personnel to work more efficiently
• Create schedules for pastry personnel to ensure optimum resource management and speed of service
• Identify staffing needs and help recruit and train existing and new personnel on the preparation, arrangement and plating of dishes per menu
• Ensure all personnel are properly equipped with uniforms, supplies and tools
• Monitor stocks for baking ingredients and make appropriate orders within budget
• Check quality of material and condition of equipment and devices used for baking
• Ensure all personnel adhere to culinary standards and regulations
• Maintain a lean and orderly cooking station and adhere to health and safety standards
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless, etc)

Competitive market-related salary on offer + contribution towards retirement annuity

To apply, please email CV’s via website stating your current gross ctc monthly salary + notice period