Hotel Jobs – Sous Chef – Pastry – Cape Town


Hotel Jobs - Sous Chef - Pastry - Cape Town

Hotel Jobs – Sous Chef – Pastry – Cape Town

Region: Western Cape

Salary: R13K Monthly

Reference: 77462

Introduction : Hospitality outsourcing company based in Cape Town requires a Sous Chef – Pastry to assist with the following tasks: Responsible for assisting the Executive Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis. This position is responsible for the daily preparation of all baked goods and pastries, for a la carte and event production and is responsible for deciding, in conjunction with the Executive Chef, the a la carte dessert menus for both lunch and dinner service. They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure that members have an exceptional dining experience. The sous chef will be responsible for setting the “tone’ of the a la carte dessert menus and the pantry.Requirements:Formal cookery school qualification5 years previous experience in a traditional kitchen Computer literateKnowledge of HACCP and HygieneExcellent time management Please send a picture, food pictures and written references with your application.

Minimum Requirements : Hospitality outsourcing company based in Cape Town requires a Sous Chef – Pastry to assist with the following tasks: Responsible for assisting the Executive Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring

Full Description : Hospitality outsourcing company based in Cape Town requires a Sous Chef – Pastry to assist with the following tasks: Responsible for assisting the Executive Chef in the day to day running of the Kitchen as well as ensuring that all guest needs and expectations are exceeded continuously and ensuring that all duties and responsibilities are carried out on a daily basis. This position is responsible for the daily preparation of all baked goods and pastries, for a la carte and event production and is responsible for deciding, in conjunction with the Executive Chef, the a la carte dessert menus for both lunch and dinner service. They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure that members have an exceptional dining experience. The sous chef will be responsible for setting the “tone’ of the a la carte dessert menus and the pantry.Requirements:Formal cookery school qualification5 years previous experience in a traditional kitchen Computer literateKnowledge of HACCP and HygieneExcellent time management Please send a picture, food pictures and written references with your application.

Type : Permanent

Category : Hospitality


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