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 Sous Chef: Pastry within a 4 or 5 * property
• HACCP certification
• Must be able to produce a portfolio of work within pastry
• INTERNATIONAL EXPERIENCE AN ADVANTAGE

Key Responsibilities:
• Produce pastries for all Food and Beverage outlets within the hotel as well as Banqueting.
• Manage a staff compliment of 10
• Training of all junior staff and trainees
• Stock Control
• Assist the Exec Sous Chef with any additional responsibilities

Personal Attributes:
• Patient
• Creative
• Passionate about pastry
• Being able to work in a fast paced environment
• Self-Motivated
• Ability to work individually and as part of a team
• The ability to accept constructive criticism and feedback