Pastry Sous Chef

•Keep abreast of trends and developments in the industry including such matters as menus, trends in
business expectations, consumer tastes, event variety and management.
• Operating and managing the pastry section of the kitchen and liaise with the executive and sous chefs
to ensure a successful working environment.
• Work with the Management Team to identify and implement efficient processes through innovative
working practices.
• Analyse and understand consumer-purchasing habits to develop menu strategies for continued growth.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within
budget.
• Build collaborative relationships with suppliers to ensure the best price and quality is achieved when
purchasing food.
• Monitor the food production operations to ensure that the highest hygiene, safety and quality
standards are met.
• Control the food production in line with the budget, control wastage and manage areas of profit.
• Develop and implement stock and food production control policies and procedures.
• Ensure compliance with licensing and food production regulations.
• Ensure that the quality of food is consistently high and that hygiene standards are met.
• Manage and oversee all logistics of food production in all the business units to ensure a smooth
running of the operations.
• Review staff levels to meet service, operational and financial objectives.
• Ensure as reasonably practicable, the safety, health, and welfare of employees at work.
• Ensure adherence to existing local H&S legislations and regulations as well as to any other established
H&S policies and procedures. Perform any other cognate duties as may be necessary in the circumstances and/or required by the employer.

• Diploma or degree holder in culinary arts, pastry-making, baking or any other related field.
• At least 5 years of culinary working experience as Pastry Chef de Partie and/or Pastry Sous Chef in the
hospitality industry.
• Valid Food Handler Certificate.
• Strong passion for the art of food design.
• Creative and innovative passionate pastry culinarian with a great sense of presentation.
• Proactive, dynamic and professional attitude with strong interpersonal skills.
• Detail-oriented with excellent organisational skills
• Ability to work in a fast pace and dynamic environment.
• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)

The management reserves the right to call only the best qualified candidates for the recruitment and selection exercise.