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
