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29 Jan 2024
Full-Time PASTRY SOUS CHEF
Job Description
Iririki Island Resort & Spa is seeking a suitable candidate to appoint for following position
PASTRY SOUS CHEF
Manages controls, operates and supervises the kitchen staff and area assigned to him/her under the direct guidance and instructions of the Head Chef. To ensure that all food prepared and presented coming from the kitchen is of the
highest standard, according to the standards of food quality and presentation, by the resort. To assist in keeping the food cost and other kitchen related expenses within the guidelines given.
Key Roles & Responsibilities:
- Manage, organize and ensure the smooth running of your particular section pastry/bakery as well as hot/cold (a la carte/buffet/function) food preparation.
- To report daily to Head Chef and cooperate with other members of the kitchen team.
- Follow verbal instructions given by the Head Chef at any time.
- Takes a professional interest in constantly maintaining a high standard of food preparation by checking food for taste, temperature and visual appeal.
- Ensures all dishes are uniform in content, taste, presentation and established portion sizes are adhered to.
- Ensures that goods and food items are stored in the correct manner, which prevents contamination and minimizes food spoilage.
- To maintain/supervise and organized, clean and hygienic work area.
- To ensure that fridges, storage and working areas are cleaned and maintained, ensuring that chemicals are used according to manufacturer’s instructions and with minimum wastage.
- Leaves the work area clean and organized, then hands over to incoming shift workers.
- Reports any equipment malfunctioning and problems to the Head chef.
- Makes every attempt to prevent any damage, breakage, theft or loss of resort property.
- Assist in reducing the overall food cost within given guidelines as well as other kitchen related expenses by controlling requisitions and maintaining adequate stock levels.
- Makes suggestions to the Head Chef concerning improvement’s which lead to a higher guest satisfaction and overall department profitability.
- Informs and consults the Head chef on any problems, discrepancies and happenings with the kitchen operation.
- To order items from the stores or production rooms and double check the requisitions, must do a physical check of the kitchen stock.
- All requisitions must be filled out the day before issuing; must be signed by the Head Chef.
Requirements:
- Minimum 5 years experience in similar position.
- To report for duty punctually, wearing the correct uniform, nametag and neat grooming applicable.
- Be fully conversant with health & safety, fire & emergency procedures are complied with at all times.
- Maintain a high standard of personal hygiene, dress, uniform and body language.
- Be polite and professional in any situation where the image of the resort is represented.
- To use and store kitchen equipment according to departmental procedure and manufacturer’s instructions, and in a manner which ensures minimum breakage and loss.
- Compliance with rules, regulations and adequate disciplinary policies.
- Creativity, presentation and quality of the food product.
This is a full time position to commence immediately.
Job Expired 12/02/2024
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