Pastry Sous Chef
One&Only Resorts · Cape Town, Western Cape
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- The Sous Pastry Chef assists the Head Pastry Chef in coordinating and supervising the daily operations of the Pastry Kitchen and Bakery, ensuring the highest standards of food quality, hygiene, presentation, and guest satisfaction are maintained. The role supports the achievement of budgeted food and operating costs, contributes to increased sales, and deputises for the Head Pastry Chef in their absence.
- The incumbent supervises pastry and bakery staff, ensuring compliance with company policies, health and safety standards, attendance, grooming, and performance expectations. The Sous Pastry Chef oversees food preparation, stock control, product quality, deliveries, maintenance reporting, and waste management while ensuring all products are prepared according to approved recipes and hotel standards. The role promotes efficient kitchen operations, excellent guest service, and continuous improvement through innovative ideas, effective planning, and collaboration with the Food and Beverage team.
- The Sous Pastry Chef is responsible for developing and coaching team members through on-the-job training, performance management, and succession planning while fostering a positive and professional working environment. The incumbent also monitors departmental food and operating costs, maintains high standards of cleanliness and organisation, ensures proper stock rotation and storage practices, supports the stewarding function, addresses guest requests and concerns promptly, and performs any additional duties required to support the successful operation of the Pastry Kitchen and Bakery.
Skills, Experience & Educational Requirements
- Matric
- Relevant national culinary qualification in pastry
- 3 years' experience in 5 star hotel or similar environment
- High energy levels coupled with helpful and friendly attitude
- Ability to communicate well in English both verbally and written
- Computer competency including excel
- Experience in and knowledge of staff training and disciplinary procedures
- Knowledge and experience in kitchen management
- Knowledge and experience in food cost control
- Knowledge and experience in Health and hygiene audits
- Ability to deal with stress