SOUS CHEF: PASTRY DEPARTMENT
Job Summary:
Overseeing the day to day running of the pastry kitchen in the absence of the Executive Sous Chef

Minimum Requirements:
• Matriculation certificate (or the equivalent)
• Either Culinary Arts, Catering management or Food Service Management diploma
• Specialization in Pastry
• Min of 3 years’ experience as a Pastry Sous Chef within a 4 or 5 star property
• HACCP certification
• Must be able to produce a portfolio of work within pastry

Key Responsibilities:
• Produce pastries for all Food and Beverage outlets within the hotel as well as Banqueting.
• Manage a staff compliment of 20 team members
• Training of all junior staff and trainees
• Stock Control
• Assist the Exec Sous Chef with any additional responsibilities